Chicken Paprikash by Genevieve Shave

OUR FIRST RECIPE! Thanks Genevieve!

Chicken Paprikash

Ingredients
4 chicken legs (with skin and bones)

1-2 Tbsp cooking oil

1 onion

1-2 Tbsp paprika

1 tsp salt

2 cups water or chicken stock

1 tbsp cornstarch

water

For variation to the original add one or more of:

parsley

tomatoes

bell peppers

mushrooms

wine

etc.

Remove skin from 4 chicken legs (or other cheap chicken pieces). Thinly slice the onion and 
fry the onion in oil over medium heat until it is translucent. Add the prepared chicken pieces to the onions, and brown the chicken. Add the paprika and salt and cook for a couple of minutes. Cover the chicken with enough water or chicken stock that there is about an inch of liquid above the chicken (about 2 cups). Let this simmer for about 30 minutes over medium-low heat until the chicken is tender. Mix together water and cornstarch until it is the consistency of thick cream and stir it slowly into the chicken mixture and cook for a few minutes longer until the sauce has thickened a bit. You're Done!

Serve this chicken mixture over rice, mashed potatoes or noodles.  

The nice thing about this recipe is that it is open for variation and interpretation. You can add parsley, chopped tomatoes (or tinned tomatoes -- just watch the liquid level), bell peppers, mushrooms, wine, etc. It's all about being creative! This recipe is cheap and easy. 

Note: Chicken with the skin-on and bone in may be difficult to work with as there is more labour involved, but it is much cheaper than the boneless and skinless counterparts found in the supermarket.