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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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