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Yogurt chicken paprika
Nb persons: 6
| 3 tbsp. | margarine |
| 1 1/3 c. | onion, thinly sliced |
| 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.
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