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 Rich Man's Purse Filled with Paprika Chicken 4
servings
Paprika Chicken 2. Bone the chicken and cut the meat into small pieces. Mix with 1 tablespoons of sour cream, the remaining of paprika, and season to taste with salt and pepper in a mixing bowl. Return to the pot and bring to a boil. Boil for 2 minutes, remove from the heat and set aside to cool slightly. Crêpes 1. Whisk together the flour, egg, milk, seltzer water and salt to taste until smooth. Heat a frying pan, smear it with oil and pour the crêpe batter into the hot pan so that it thinly and evenly covers the bottom of the pan. Turn the crêpe over after approximately 15 seconds. Cook for a few more seconds and lift from the pan. Add more oil as necessary and cook the remaining batter to make 4 crêpes. 2. Divide the filling into 4 portions and spoon into the center
of each crêpe. Join the edges of each crepe to form a small bundle,
crimping it at the top and fastening with a toothpick. Tie each
bundle around its center with a softened chief and transfer to a
lightly oiled baking dish. Heat in a preheated 350 ºF oven for 4
or 5 minutes until crispy.
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1.
In a large pot, heat the oil. Sauté the onion until golden brown.
Remove from the heat, add 1/2 cup of water and 2 teaspoons of sweet
paprika and mix well. Return to the stove on low heat. Add the chicken,
tomato and peppers and season to taste with salt. Cook, covered
for about 40 minutes until the meat is tender. Remove the chicken
parts and set aside. In a bowl, mix 1/2 cup of sour cream, the heavy
cream and the flour. Add the mixture to the sauce and bring to a
boil.
