Hungarian Chicken Paprikash

• 1 1/2 tablespoons hungarian paprika
• 2 1/2 pounds chicken
• 3 tablespoons shortening
• salt
• pepper
• 1 cup onions finely chopped
• 1 green pepper small, chopped
• 2 cups chicken broth
• 1 1/2 cups sour cream
• 2 tablespoons flour

1. To Soak Chicken in Brine: Rinse chicken thoroughly. Dissolve 1/4 cup kosher salt in 1 quart water. Place chicken in a resealable plastic bag. Add salted water, reseal and refrigerate about 30 minutes.
2. Melt shortening in a large skillet over medium heat and saute onions until translucent. Remove pan from heat, add paprika, being careful not to burn this spice. Remove chicken from brine, rinse thoroughly in clear water and pat dry with paper towels. Season chicken with salt and pepper, add to skillet. Mix to combine paprika-onions with chicken. Add chopped green pepper. Return skillet to stove, adding just enough broth to prevent chicken from burning. Bring to a boil, then cover and

hungarian paprika, chicken, shortening, salt, pepper, onions, green pepper, chicken broth, sour cream, flour

Taken from www.yummly.com/recipe/Hungarian-Chicken-Paprikash-1659398 (may not work)