Chicken Paprikash

Peel and slice onions slightly smaller than 1/4-inch thick. Line bottom of Dutch oven with layer of whole onion slices. Cover completely with paprika.

Layer chicken pieces over onions, followed by more paprika (you can't use too much!), then the onions, paprika, chicken, paprika.

Repeat until you run out of chicken.

Add 2 to 3 tablespoons water; cover pot tightly and start on medium-high heat until it begins to boil, then lower heat to simmer.

Allow to cook for one hour or until chicken is tender.

Periodically check paprika level, adding more if needed. After chicken is tender, mix 2 cups Jiffy baking mix with 2/3 cup milk.

Combine ingredients until well blended.

Spoon dough onto boiling chicken and onion mixture.

Cover tightly; let simmer 12 to 15 minutes.

Salt and pepper to taste.