|Frying chicken||3 Pound, cut up, skinned and boned (Including Giblets)|
|Hungarian paprika||5 Tablespoon (Sweet)|
|Chopped onion||1 Cup (16 tbs)|
|Tomato puree||3 Tablespoon|
|Garlic||1 Clove (5 gm), mashed|
|Chicken stock/Water||2 Cup (32 tbs)|
|Green pepper||1 Medium, cut into strips|
|Sour cream||1⁄2 Cup (8 tbs)|
|Yogurt||1⁄2 Cup (8 tbs)|
Slice giblets; season with salt, pepper and 1 tablespoon paprika.
Heat4 tabllespoons shorten-ing in large, heavy skillet; add chicken and gib-lets and saute over medium heat until meat turns white.
Remove chicken, except giblets, and keep warm.
Add onion, 2 tablespoons paprika, tomato puree and garlic to skillet; cook over high heat several minutes.
Add 1 cup stock; cover pan and cook 20 minutes or until onion is soft.
Return chicken and juice, if any, to pan.
Add additional stock, if necessary, and greep pepper and salt.
Cook, covered, over medium heat 25 to 30 min-utes or until chicken is tender.
Skim fat from surface.
Heat remaining 1 tablespoon shorten-ing in small saucepan; blend in 2 tablespoons paprika.
Stir until heated;do not burn.
Blend into cooking liquid.
Remove 1/2 cup cooking liquid from pan.
Place in small bowl; whisk in sour cream and yogurt.
Pour sour cream mixture over chicken; remove immediately) from heat.