| How To Cook: |
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1. Cut up the chicken, reserving the liver and the gizzard, and wash the pieces in cold water.
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2. Chop the onions and fry them until golden brown in the hot lard.
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3. Sprinkle the paprika pepper over the onions, stir, add the stock or water and bring to the boil.
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4. Add the chicken, the sliced liver, the partially cooked gizzard, cut into pieces, and a little salt.
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5. Cover the pan and simmer until the chicken is almost tender.
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6. Now add the sliced green peppers and tomatoes, and continue to cook until the chicken is quite tender.
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7. Mix the sour cream with the milk and blend in the flour; add this thickening to the chicken stew, and bring to the boil.
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8. Season to taste before serving.
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