Chicken Etouffee

Season fryer generously with paprika, salt and pepper. Heat oil in heavy bottomed pot with a lid. Fry the chicken to a golden brown, turning the pieces occasionally. When meat is brown cover with lid and reduce heat. Cook about 30 minutes, adding a tablespoon of water if necessary. Uncover and add onion. Cover and cook until tender, stirring occasionally. Serve with cooked rice.