Paprika Chicken

• 2 -2 12 lbs fryer chickens, cut up
• 13 cup flour
• 34 teaspoon salt
• 1 tablespoon paprika
• 14 teaspoon pepper
• 13 cup oil
• 23 cup chopped onion
• 3 bouillon cubes, dissolved in water below ("or" use fresh "or" canned chicken broth)
• 3 cups hot water
• 1 -1 12 cup sour cream ("or" half sour cream and half plain yogurt)

1. Wash chicken pieces well.
2. Mix flour salt, pepper and paprika together.
3. Dredge chicken in flour mixture.
4. Brown chicken in oil in heavy bottomed/cast iron fry pan for 15 minutes or until golden brown on all sides.
5. Add bouillon cubes to hot water.
6. Pour 1 cup of bouillon (or chicken broth) into pan.
7. Cover and simmer for 30-40 minutes adding more broth as needed.
8. Remove chicken pieces to hot serving dish.
9. Pour off most of the grease in the pan.
10. Add remaining broth and sour cream to pan drippings.
11. Stir well and heat but don't boil as sour cream will separate.
12. Pour over chicken pieces.
13. Serve with hot noodles.

fryer chickens, flour, salt, paprika, pepper, oil, onion, bouillon cubes, water, sour cream

Taken from www.food.com/recipe/paprika-chicken-28719 (may not work)