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.

CHICKEN PANADA. CHICKEN PATTIES facebooktwittergoogle_plusredditpinterestlinkedinmail