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       Title: Paprika Chicken
  Categories: Hungarian, Chicken, Ceideburg 2
       Yield: 1 servings
  
       1    Chicken, 8 to 10 pieces
       2 tb Oil
       1    Onion grated
       1 tb Paprika
            Salt
       2    Tb to 3 tb tomato puree
  
   Wash and dry the chicken pieces.  Heat the oil in a pan, add the
   grated onion and brown.  Add the paprika and when it bubbles put in
   the chicken pieces.  Turn them over in the onion-paprika mixture.
   Salt them and cover. Braise over a low heat, turning the chicken from
   time to time, for 45 minutes to 1 hour.  The chicken will exude its
   juices and if the sauce is still rather runny when the chicken is
   cooked, add the tomato puree and stir.  Cook a little longer and
   serve.
   
   From “Mother Magyar” by Meryl Constance, Sydney Morning Herald,
   12/8/92.
   
   Posted by Stephen Ceideberg; February 18 1993.
  
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