Meat's

CHICKEN PAPRIKA

Ingredients:

• 4 lbs chicken pieces
• 1 large onion finely chopped
• 2 to 3 tblsp sweet hungarian paprika
• 4 tblsp butter or margarine
• salt and pepper to taste
• sour cream (the new fat free type works
  well too)
  
• flour

Instructions:
Melt butter in large fry pan (I use a 4 qt.
chicken fryer with a vent in the lid) and saute
onion for a few minutes. Season chicken with salt
and pepper and cook over medium high heat until
just golden on both sides. Sprinkle paprika
evenly over chicken. Add enough water to the pan
to come about 1/2 way up the sides of the chicken
pieces. Bring to a boil then cover and turn down
to simmer. Leave lid slightly open or open the
lid vent about half way. Simmer for about 2 hours
(less if you use boneless chicken breast).
After the chicken is cooked remove to a platter
and cool enough to handle without burning
yourself. Meanwhile strain the juices and return
to the pan. In a medium bowl have about 1/3 cup
flour (you may need to add a little more). Whisk
about half of the pan juices into the flour
gradually until mixture is thick and smooth.
Return to the remaining juices in the pan. Turn
heat back up to medium and whisk this mixture
until it is very thick and smooth (this is where
you may need a little extra flour). In the same
bowl stir about 1/2 cup (more if you like) sour
cream until smooth. Whisk about 1/3 of the gravy
into the sour cream gradually. Return this to
the pan and reduce heat to avoid boiling. By
time all of this is done the chicken should be
cool enough to handle. Remove chicken from the
bones and cut or tear into bite size pieces.
Return to the pan with the gravy and simmer until
heated through. Adjust seasoning to taste. If
there are leftovers this freezes reasonably well
and is even better the next time around.

Chicken Stew, Southwestern-Style

• 1 package of frozen grilled chicken breast
  strips, about 2 cups
  
• 1 medium onion, chopped coarsely
• 1 green bell pepper, chopped coarsely
• 1 or 2 jalapeno peppers or other green hot
  pepper, minced (optional)
  
• 1 can (15 ounce) diced tomatoes with juice
• 1 can (15 ounce) whole kernel corn, drained
• 1/4 cup converted rice
• 1 1/2 cups chicken broth
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano leaves
• dash of cayenne pepper, if desired
• salt and pepper to taste
• 1 to 2 tablespoons cornmeal, mixed with a
  tablespoon of cold water
  

Combine all ingredients, except for the cornmeal/
water mix, in the crockpot. Cover and cook on low
for 6 1/2 to 8 hours, or on high for 3 to 3 1/2
hours. To thicken, stir in the cornmeal/water
mixture during the last 10 or 15 minutes.

Serves 4.