Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Paprika Chicken

2-2½ lbs fryer chickens, cut up

1/3 cup flour

¾ teaspoon salt

1 tablespoon paprika

¼ teaspoon pepper

1/3 cup oil

2/3 cup chopped onions

3 bouillon cubes, dissolved in water below

3 cups hot water

1-1½ cup sour cream

Wash chicken pieces well. Mix flour salt, pepper and paprika together. Dredge chicken in flour mixture. Brown chicken in oil in heavy bottomed/cast iron fry pan for 15 minutes or until golden brown on all sides. Add bouillon cubes to hot water. Pour 1 cup of bouillon (or chicken broth) into pan. Cover and simmer for 30-40 minutes adding more broth as needed. Remove chicken pieces to hot serving dish. Pour off most of the grease in the pan. Add remaining broth and sour cream to pan drippings. Stir well and heat but don't boil as sour cream will separate. Pour over chicken pieces. Serve with hot.