June Meyer's Authentic Hungarian Sticky Chicken

Use a heavy black iron pot with a heavy lid. Put into the pot 1/2 cup of lard and just brown all sides of various chicken pieces. If you have liver and gizzards use them also. Remove chicken from pot and set aside.

Into the juices and lard in the pot, saute chopped onion along with the rinsed raw rice. Just saute rice and onion until onion is transparent. Stir in Hungarian paprika and salt.

Into pot, add chopped pepper and tomatoes. Throw in bay leaf and mix up the rice and veggie mix. Now layer the browned chicken into the rice and veggie mix.

Scoop up some rice mix and lay chicken underneath, rice layer, chicken layer. Give the pot a shake to settle everything.

Now start the pot to simmer on a moderate heat on top of the stove, and when it all starts to cook lower the heat and put the cover on. Do not lift up the cover for at least 60 minutes. You must slowly cook it and give it a shake once in a while, but do not uncover.

You will smell the wonderful aroma of cooked chicken when it is done. If you smell burning, your heat is too high. Use the lowest heat possible, you can hear if it is cooking.

Adjust salt seasoning, this dish should not be sloppy like a stew; it should be moist.

Serve with a salad like cucumber with sour cream, or coleslaw to be authentic. Or you can serve it with a nice green lettuce salad.