Old World Paprika Chicken

• 2 lbs broiler-fryer chickens, cut up
• 1/3 cup flour
• 1 tablespoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup olive oil
• 1/2 cup chopped onion
• 3 chicken bouillon cubes
• 2 1/2 - 3 cups hot water
• 1 cup sour cream (fat free works okay also)

1. Coat chicken with mixture of flour, paprika, salt and pepper.
2. Brown chicken in hot olive oil in skillet about 15 minutes.
3. Add onion.
4. Dissolve bouillon cubes in hot water; add 1/2 cup to chicken in skillet.
5. (Add more as needed.) Cover and simmer over low heat 30 to 40 minutes or until tender.
6. Remove to serving platter.
7. Add remaining bouillon and sour cream to pan drippings.
8. Stir well; heat.
9. Sometimes I remove the meat from the bone and serve on top of extra wide noodles; then cover with the sour cream and bouillon gravy.

chickens, flour, paprika, salt, pepper, olive oil, onion, chicken, water, sour cream

Taken from www.food.com/recipe/old-world-paprika-chicken-109816 (may not work)