Edith’s Paprika Chicken
This is one of my absolute favorites from my childhood. Which is good — Mom made it often. The chicken was always tender, and oh-so moist and flavorful.
But as a kid I wouldn’t touch the rice! Probably because of the color and chunks of onion. As an adult? Love the stuff!
Edith’s Paprika Chicken
- 3 lb fryer, cut up
- 1/2 cup onion, minced
- salt & ground black pepper
- paprika
- cooked rice, enough for 4 to 6 servings
Brown chicken in oil, seasoning with salt & pepper. Dust with enough paprika to color the meat dark. Saute onion until clear. Add more paprika to color meat. Add 1/2 cup water and simmer until chicken is cooked. Remove chicken to warm platter, & stir rice into drippings until well mixed.