Paprika Chicken

First, cut the chicken into pieces. Sauté chicken pieces in hot lard until liquid evaporates. When chicken pieces begin to brown, remove from saucepan.

Peel and finely chop the onion.

In the roast stock (add a little lard if necessary), fry the onions until golden. Add paprika, stirring constantly, and at the same time add some beef stock so that the paprika does not turn brown and bitter.

Then add the poultry parts to the saucepan again, sprinkle with salt and continue to simmer with the lid closed.

When the meat is soft, pour sour cream (mixed with a little flour if necessary) over it, stir well.

Remove the pot from the stove and let it stand for a while.

Then arrange and serve.

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