This was very good, I have made it twice.Both times I used bonless breast because thats what we always have on hand. the first time I used regular (spanish) Paprika, and it was pretty good. The second time i used Hungarian paprika, Oh my god what a difference. the second time i made it it was for 9 hungry firemen. They devoured it. I know alot of people say to make good paparikash you need to use bone in chicken, but i'm here to say that this was outstanding with bonless breast. I will be making this for years to come. Thanks for sharing
Use chicken stock instead of water, lots more flavor! We love chicken paprikash!
Very Good
Easy to make. I used all thigs and legs.
I cookeed this in the crock pot and was done in about 3-4 hours.
This will definately be part of oour regular menu
This recipe is good but not the same as grandma's she used lots of Hungarian paprika and quite a bit of sour cream which we could scoop out and pour over mashed potatoes can't seem to replicate it and yes she is old world Hungarian
My husband is hungarian so he grew up on chicken paprikash. I made this recipe to surprise him and it was even better than his mom's! (shh don't tell her) Really this was the best I will definitely make this again, the only thing I'll do different is double the whole thing!
just like grandmas..hint hint the smaller the noodles the better! add more butter and use hungarian paprika
The traditional way is to sprinkle the flour over the cooking ingredients and give it some time to let the flavors mingle before adding the sour cream. It makes a big difference in taste. As one reviewed also noted they added broth which is also the way I learned. One key thing: the recipe doesn't specify Hungarian paprika. It is a totally different taste from Spanish which is what you typically get in grocery stores. It is worth the search as it really is the main flavor that defines Hungarian cuisine.
Yum! I had never even heard of this dish before let alone make it. I had chicken and sour cream I wanted to use and I figured 'what the heck'. Turned out great! Never made dumplings before but they were good. I think I had too much dumpling and not enough sauce..either that or I cooked the chicken too long and reduced the liquid too much before adding the sour cream..I added water and it still was a little thick and seemed like not enough. Next time I will use a little more water and also add a little garlic when I add the onion to the chicken to cook and actually maybe increase the paprika a little (using the cheap stuff:-( ). But this had a really good flavor and I'm looking forward to the leftovers.
This is very much like my family's recipe (my grandma is an Hungarian immigrant), we stir the sour cream in before serving, as sour cream breaks when heated. I've altered my family recipe by removing the skin from the chicken (it gets flabby during the brazing)I dust the chicken lightly with flour and brown it in with the paprika, salt pepper and oil then ad chicken stock to braze. I remove my dumplings from the boiling pot after a 10-minute boil and put them into my large pan with the chicken. The starch fron the dumplings helps to thicken the sauce. (another reason to stir the sour cream just before serving or "on the side" some family members don't like sour cream, (yeah, I know?!) and leftovers..(yeah, I know?!) are easily reheated without the sour cream separating and making it greasy. (And buy the good hungarian paprika-it makes a difference). But otherwise, this is a good authentic version of paprikas!
