1919 - The International Jewish Cookbook

Chicken Paprika with Rice

DDV CULINARY

Cut a three and one-half pound fat chicken in pieces to serve,
salt it and let stand several hours.
Heat one-fourth cup of fat in an iron kettle,
add one medium-sized onion, minced; fry golden brown and set aside.
Fry the chicken in the fat and when nicely browned,
add paprika to taste and boiling water to cover, and let simmer one hour.

Soak one cup of rice in cold water, drain,
add the fried onion
and one teaspoon of salt
and gradually three cups of chicken broth, more if necessary.
When nearly done add the chicken and finish cooking in a slow oven, one-half hour.