Ingredients for x servings

1⁄4 teaspoon chili
1⁄2 teaspoon caraway seed
1⁄2 teaspoon salt
1 kg chicken piece (breasts, back... with bones and skin)
1 teaspoon pepper
2 large onions, finely minced
3 teaspoons ground paprika (red, dry)
10 g lard (preferably, but oil can do)
50 g sour cream
200 ml white wine
300 ml water

Directions

Melt the lard in a pot.

Add 2 large onions finely minced and sauté it until the onion is soft and transparent.

Chop the chicken into small pieces (mouthfull). Than, add chicken pieces and sauté it until the meat is white.

Add wine and sauté it for 5 more minutes.

Than add 3 teaspoons of paprika (chili to taste), salt pepper and caraway seeds.

Add water to cover the chicken.

Sauté for 50 minutes or until chicken is soft.

At the end add 2-3 teaspoons of sour cream and cook for 2-5 more minutes.

Serve with noodles or mashed potatoes, and inevitably white wine (you've used in the paprikas).

As a salad with it I would recommend red beet.

Ingredients for 8-12 servings

¼ cup + 3 tablespoons heavy cream
¼ cup + 3 tablespoons oil
¾ cup wheat flour
¾ cup + 1 tablespoon sour cream
¾ cup + 1 tablespoon yogurt


1 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups P.A.N. Pre-cooked Yellow Corn Flour
2 cups + 2 tablespoons hot milk
2 tablespoons instant yeast

Directions

Preheat the oven to 390ºF. Grease a rectangular baking pan. Set aside.

In a bowl, combine the P.A.N. Pre-cooked Yellow Corn Flour, wheat flour and yeast. Set aside.

In an electric mixer, beat the eggs and sugar and then add the yogurt, sour cream, oil, vanilla extract and hot milk. Lastly, add the salt.

Add the flour and yeast mixture and mix until combined.

Pour the mixture into the greased pan and bake for 30 minutes. Remove from oven, add the cream and bake for 10 more minutes.

Sprinkle with sugar or serve with marmalade.