Here’s a recipe that was given to me by a friend a LOT of years ago. I’ve been making it ever since, and it has become a frequent request by the girls. Serve it with rice, to soak up the really good (addicting, even) gravy and roast or steam some veggies.
- 2 lbs bone-in, skin-on chicken pieces. (Or any chicken, really. I like to use skinless, boneless chicken thighs.)
- 1 large white or yellow onion chopped
- Hungarian Sweet Paprika
- Vegetable or olive oil
- Water or chicken broth
- 1 can evaporated milk
Prepare the chicken by rinsing and trimming any excess fat and skin. Pat dry. Season with salt and pepper.
Heat a large non-stick skillet to medium-high heat (it should be large enough to fit all of the chicken pieces.) Saute onions in oil until translucent (5-8 minutes). Place chicken in pan, snuggling them into the onions. LIBERALLY coat the top side of the chicken with paprika. Brown the chicken on the first side (10 minutes or so), then turn chicken reapply paprika and brown the second side.
Add enough water or chicken broth to the pan to cover the chicken about 1/2 way (start with a cup, then judge from there.) Bring to a boil then reduce heat, partially cover and simmer. Allow chicken to simmer until cooked through and then longer for flavors to meld (45 minutes or so.) The longer you cook the chicken the more tender it will come out. Check water level to make sure it doesn’t all boil off and add more if needed.
When chicken is done, remove from pan and keep warm. Slowly stir the evaporated milk into the pan juices while scraping up browned bits. This will make a thin gravy. Cook for a few minutes for flavors to meld.
Serve chicken and gravy over rice.