Chicken Paprika © 1956

1. Mix in heavy 10-inch skillet.....{ hot FAT/PAPRIKA { 2 Tablesp./ 1 teasp. (For 2) {1/4 cup/ 2 teasp. (For 4)

2. Brown on all sides in fat in skillet.....{ cut-up frying CHICKEN { 1 1/2 to 2lbs. (For 2) { 2 1/2 to 3lbs. (For 4)

3. Sprinkle over chicken a mixture of.....{FLOUR/SALT/PEPPER { 1 1/2 teasp./ 1/2 teasp./ 1/8 teasp. (For 2) { 1 Tablesp./ 1 teasp./ 1/4 teasp. (For 4)

4. Pour over chicken.....{ boiling WATER { 1/2 cup (For 2) { 1 cup (For 4)

5. Put on top of chicken pieces.....{ pared POTATOES, quartered finely cut ONION { 2/ 1/4 cup (For 2) { 4/ 1/2 cup (For 4)

6.Cover and cook over low heat until tender, about 30 min. for small chicken or 45 min. for larger one. Turn chicken and potatoes once while cooking. Remove to warm platter.

7. Stir into liquid left in skillet.....{ PET Evaporated MILK/VINEGAR { 1/4 cup/ 3/4 teasp. (For 2) { 1/2 cup/ 1 1/2 teasp. (For 4)

8. Stir and heat until steaming hot, but do not boil. Serve hot.

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