Chicken Paprikash

Note from August of 2002 – Kumy loves this.

1 1/2 lb. boneless, skinless chicken, cut into bite-sized pieces
Seasoned flour: 1/4 cup flour, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika
1 Tbsp olive oil
1 red pepper cut into bite-sized pieces
1 onion, quartered and cut into thin slices
3/4 cup chicken stock (or 3/4 cup water and 1 tsp chicken base)
1 tsp garlic puree
1 1/2 tsp paprika

Toss chicken in seasoned flour. Fry in oil until golden. Remove from pan. Toss in garlic, saute 2 minute then add onions. Cook a couple of minutes, then add pepper and paprika. Cook for a minute more, and then add back chicken and stock.

Simmer over low heat for 2 hours, and serve over pasta.

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