Rating: 3.96 stars
27 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1

This classic Hungarian dish tastes so great, even my kids (the pickiest eaters in the world) love it. My mom used to make it when I was a kid. Even if you don't like chicken you'll eat this. Great easy recipe!

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Recipe Summary test

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
5
Yield:
4 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a shallow dish or bowl, combine 1/2 cup four, seasoned salt, thyme and ground black pepper. Mix together; coat chicken pieces in this mixture and fry in shortening in a large skillet until lightly browned on all sides.

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  • Sprinkle paprika and garlic salt over chicken. Add hot water to skillet and simmer for 30 minutes. Placed onion rings on top of chicken pieces and simmer for another 30 minutes. Remove chicken, with onions on top, to a serving platter and reserve.

  • In a small bowl, blend 2 tablespoons flour with milk and add to liquid in skillet. Cook, stirring, until thickened. Pour thickened mixture over chicken and serve with hot cooked white rice or egg noodles, if desired.

Nutrition Facts

968 calories; protein 70.9g; carbohydrates 19.1g; fat 66g; cholesterol 274.4mg; sodium 632.1mg. Full Nutrition
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Reviews (27)

Most helpful positive review

Rating: 4 stars
07/29/2003
This makes a great "comfort" dinner when served with rice or noodles. It does take a little time while it simmers but it smells and tastes great. I chose to add mushrooms as well for an extra touch, and I replaced the shortening with a tbsp of vegetable oil in order to cut the fat. Yummy! Read More
(29)

Most helpful critical review

Rating: 2 stars
12/05/2007
I used to make this meal quite often. One thing I never heard of it's the milk. All Hungarians that I know (I am one as well) just simply use sour cream. It's not even necessary to cook the chicken with it I like it more when the meal is done and everybody individually puts as much sour cream as they want. The best is with noodles and if it's served some kind of vinegar salad (like small cucumbers) it's even better. Read More
(30)
27 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 2 stars
12/05/2007
I used to make this meal quite often. One thing I never heard of it's the milk. All Hungarians that I know (I am one as well) just simply use sour cream. It's not even necessary to cook the chicken with it I like it more when the meal is done and everybody individually puts as much sour cream as they want. The best is with noodles and if it's served some kind of vinegar salad (like small cucumbers) it's even better. Read More
(30)
Rating: 4 stars
07/29/2003
This makes a great "comfort" dinner when served with rice or noodles. It does take a little time while it simmers but it smells and tastes great. I chose to add mushrooms as well for an extra touch, and I replaced the shortening with a tbsp of vegetable oil in order to cut the fat. Yummy! Read More
(29)
Rating: 2 stars
07/13/2003
I chose this recipe because it called for chicken on the bone rather than boneless. It was very easy to prepare but it lacked the zip that other chicken paprika recipes have. I added a cup of plain yogurt and then served it with a big spoon of sour cream. I also needed to add much more paprika. Once all these additions were made my picky eaters loved it. Read More
(16)
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Rating: 5 stars
10/27/2008
This was fantastic! I made a couple of minor adjustments to the recipe. I added sliced fresh mushrooms when I added the onions. I also used more paprika salt and pepper. I also used a bit more milk and flour to make the sauce a bit thicker (sorry I didn't measure). My whole family loved this served over egg noodles with steamed broccoli and extra sauce on the table! Read More
(12)
Rating: 5 stars
07/13/2003
this is better than my German friend''s grandmother's recipe....and easier! Read More
(10)
Rating: 5 stars
04/26/2010
I added onion chunks and Paul Prudhomme'sPoultry Magic. Ialso increased paprika and garlic powder. Yumm! Read More
(9)
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Rating: 4 stars
01/08/2006
I was getting ready to make this dish when I realized I didn't have any paprika. I figured I would keep going anyway and substituted cayenne for the paprika since some people thought it needed a bit of spice. I'm glad I did; it turned out terrific! I used bone-in chicken breasts. Normally I have trouble getting them to cook all the way through but these were perfect. The only problem I had was with the sauce. I reduced the recipe to 2 servings and I found there wasn't enough milk. It turned out fine though I just kept adding a little at a time until there were no lumps. Sorry I don't know how much I ended up adding. I will definitely make this again although next time I'll make sure I have some paprika.:) Read More
(9)
Rating: 5 stars
06/22/2010
I was doubtful of it's flavour but oh what a surprise. Simple and tasty! Easy to adjust the seasoning. How much more easy could it get! Hubby and kids liked this dish. Well worth the (little) effort. Read More
(8)
Rating: 4 stars
10/29/2005
This was good but plain since paprika doesn't add much flavor. Need to add some spices. Read More
(8)