YOGURT CHICKEN PAPRIKA
Instructions:
- 3 tbsp. margarine
- 1 1/3 c. thinly sliced onion
- 1 tbsp. paprika
- 2 1/2 to 3 lb. broiler-fryer chicken, cut up
- 1 tsp. salt
- 1 c. hot water
- 1 chicken bouillon cube
- 1/4 tsp. pepper
- 1 tbsp. cornstarch
- 1 tbsp. cold water
- 8 oz. carton plain yogurt
- Saute onion in margarine until golden; blend in paprika.
- Add chicken, brown well.
- Dissolve bouillon cube in hot water, add to skillet with salt and pepper.
- Cover and simmer 35-45 minutes until chicken is very tender.
- Dissolve cornstarch in cold water, blend into yogurt.
- Stir into skillet. Heat through.
- Serve with Spaetzles, dumplings or noodles.
- Serves 6.