Elizabeth’s Baked Chicken with Paprika

This comes from my Hungarian background. Basically you take any kind of meat, sprinkle it with salt and paprika, and you have a Hungarian dish! Paprika comes in sweet and hot varieties. (Sometimes I use the hot variety instead of pepper in dishes such as meatloaf.)

The Hungarians, being landlocked, had to use many foods that were preserved. But most of their livestock was grown fresh by the housewives. They grew their own chickens and other fowl, killed them, and prepared them. Fortunately I am spared the trouble. But did you hear that chicken producers clean the chicken pieces with bleach after chopping them up? Make sure you clean your chicken thoroughly and cook it until it is really done.

Lay chicken pieces out in your pot. Sprinkle with salt and sweet paprika. Bake at 375 degrees for 45 minutes to an hour.