Chicken pieces stewed in a sauce mixture including the traditional Hungarian ingredient - paprika - along with other spices and sour cream. This is our family recipe for Chicken Paprikash. Very good on cold days, and good served over dumplings.
Just some slight modifications to a dish I've made about 100 times (my family is Hungarian). I use probably 3x the paprika (no idea how much, I just keep dumping - it's nearly impossible to use too much) - make sure it's good Hungarian paprika (Szeged is common on most grocery shelves). Instead of pepper flakes, I add some hot paprika (again, Szeged) but you can add too much hot so use sparingly. I sear the chicken on both sides before adding chicken broth (vs water.) I also add some red bell pepper to the onion in the beginning and add the paprika part way through the sauteeing because this helps bring out the paprika flavor as well. I don't use garlic or bacon grease - just olive oil. Someone else posted their recipe for spaetzle and said to cook for 20 minutes. This will turn the spaetzle to mush. Spaetzle should be taken out of the simmering water with a slotted spoon once it rises to the surface as spaetzle/dumplings need to have some firmness to them.
Read MoreI made this last night for dinner with only a couple modifications. <br> I used 4 boneless skinless breasts. (Next time I'll use them with skin on - gives it more flavor) <br> Instead of water, I used 3 cans of chicken broth. <br> I added 1 bay leaf, ginger powder and garlic powder. <br> I completely omitted the tomatoes and when it came time to use the juice, I used one ladle of the soup to dissolve flour and mix w/ sour cream. <p>Although you can't have paprikash without spaetzel (egg dumpling)! Since there's no spaetzel recipe on this site, I'll post mine. <p>Get a pot of salted water at a HIGH boil. <br>Mix 1-1/2 c. flour, 1/2 c. milk, 3 eggs. Drop spoonfuls into the boiling water and cook for 20 minutes, uncovered. Add to the paprikash. Yum!
Read MoreJust some slight modifications to a dish I've made about 100 times (my family is Hungarian). I use probably 3x the paprika (no idea how much, I just keep dumping - it's nearly impossible to use too much) - make sure it's good Hungarian paprika (Szeged is common on most grocery shelves). Instead of pepper flakes, I add some hot paprika (again, Szeged) but you can add too much hot so use sparingly. I sear the chicken on both sides before adding chicken broth (vs water.) I also add some red bell pepper to the onion in the beginning and add the paprika part way through the sauteeing because this helps bring out the paprika flavor as well. I don't use garlic or bacon grease - just olive oil. Someone else posted their recipe for spaetzle and said to cook for 20 minutes. This will turn the spaetzle to mush. Spaetzle should be taken out of the simmering water with a slotted spoon once it rises to the surface as spaetzle/dumplings need to have some firmness to them.
I made this last night for dinner with only a couple modifications. <br> I used 4 boneless skinless breasts. (Next time I'll use them with skin on - gives it more flavor) <br> Instead of water, I used 3 cans of chicken broth. <br> I added 1 bay leaf, ginger powder and garlic powder. <br> I completely omitted the tomatoes and when it came time to use the juice, I used one ladle of the soup to dissolve flour and mix w/ sour cream. <p>Although you can't have paprikash without spaetzel (egg dumpling)! Since there's no spaetzel recipe on this site, I'll post mine. <p>Get a pot of salted water at a HIGH boil. <br>Mix 1-1/2 c. flour, 1/2 c. milk, 3 eggs. Drop spoonfuls into the boiling water and cook for 20 minutes, uncovered. Add to the paprikash. Yum!
As an expat living in Hungary for the past 3 years I can say that this is AUTHENTIC! Delicious! Make sure you make this with Hungarian paprika as the paprika in North America is nowhere near as good or strong.
This is an excellent Chicken Paprikash recipe. Very tasty. I browned the chicken in the bacon drippings first to crisp the skin, then removed it and added the onions, garlic, etc. Very tasty, with depth of flavor. I will definitely make this again, and again.
This is a very good recipe, very tasty! The only thing i did differently is use boneless skinless chicken breast and cut them into cubes. I also substituted the water for chicken broth and added a little cayenne pepper. By using the bonless breast it only took about 30 mins to make, very quick and easy. I served it over white rice, even my picky eater 5 yr old loved it! Will definatly make again!
Reakky delious. I substuited Olive oil for the bacon grease.
Family loved this. I made it with the Spaetzel recipe from reviewer "Ohiomom1". Will definitely make again.
Great recipe. I brown the chicken first, though. It renders some of the fat out of the skin, adds flavor, and improves the texture. Also, red pepper flakes can vary greatly in heat, so a teaspoon might make your dish way too hot. I'd start out with a 1/4 tsp or less. You can always add more. It came out very well for me, but I couldn't figure out why it seemed to lack the unique and very delicious flavor of the paprikash a Hungarian friend used to make for me. Eventually, I found out it was CARAWAY that provided that taste - about a 1/2 tspn of seed, lightly toasted in a dry pan and gently bruised. Just what it needed,
Out of this world!! The chicken just fell off the bone and what a sauce. My daughter even raved. She's a very fussy teen too. I didn't change the recipe but I did leave a piece of the bacon in the whole cooking time for added bacon flavor. Also gave it a little more salt at the end, but that's it. Gona save this one for sure. Thanks, Gail.
I saw this recipe and couldn't wait to try it. I know there were other recipes here for the same dish, but the ingredients here were more to my liking. I have never had chicken paprikash before, but after this I can promise you I will have it again. This was AWESOME!
My husband loved the creamy flavor of this. But the funny thing is, he hates sour cream. So of course, when he was raving about the flavor, I just smiled and said "thanks honey".
It turned out very well. I used olive oil instead of bacon fat like many mentioned.
Pretty good and quite simple too. I used boneless, skinless chicken breasts cut into bite sized pieces. Also, I cut out the bacon grease and just used olive oil... add chicken stock in place of the water any time you can, it greatly enhances the flavor of the dish. Other than those minor details, I followed this one to the letter. DO NOT skimp on the crushed red pepper... I used a good, healthy teaspoon full. The meal would have been terribly bland without it. We had this served over egg noodles, but rice would've worked well too. I will definitely be making this again!
This is an old family favorite! My family is Hungarian so I grew up eating this wonderful stew. My husband had never heard of it before meeting me, now he LOVES it! I use boneless, skinless chicken breasts and skinless drumsticks. I also add a bit more flour and sour cream because I like the sauce to be creamier and thicker. I love mushrooms, so I usually add a small can with the tomatoes. Instead of making dumplings (which is the traditional way to serve this dish), I use wide egg noodles. The house smells so good while it's cooking and I can't wait to eat the leftovers the next day! LOVE IT!!!
Really good....I did not have bacon grease so I used olive oil. I also added quite a bit more paprika...loved it. I put it over a cut up baked potato instead of dumplings because I did not have any flour to make dumplings.
This recipe is great! I've made it 6 or 8 times now, and wow, what a great sauce. EXCEPT, I change it up quite a bit: I add 2 chopped red bell peppers, 1/2 tsp black pepper, substitute sherry for water (a Hungarian aunt of mine insists on using sherry or wine- this part is key), omit flour, use chicken breasts, sub olive oil for bacon fat, double the garlic, and serve with egg noodles. Thanks so much for the recipe!
Excellent....fantastic. I followed recipe exactly except used olive oil instead of bacon grease. It was so good (especially the sauce) it led to a very intimate romantic evening with my wife. Her way of saying job well done. Needless to say I will be cooking this again and again
Yum! Simple and delicious. I used 2 cups of cooked, shredded/diced chicken and cut down the simmer time. The second time I made this, I added 2 large sliced carrots. My husband and daughter ate it both times with egg noodles and hardly talked until they were scraping the gravy out of the bottom of the bowl.
It was just ok for me. I really didn't think the flavor was that great. I followed the recipe exactly.
I have made this dish several times and really enjoy it. The few changes I made....canola oil for the bacon grease and chicken stock instead of water. Also, I've generally found that it cooks in 1/2 the time that the recipe says.
This instantly became one of my favorites. It reminds me of the meals my grandmother use to make. It is wonderful served over egg noodles. It also works great using boneless chicken.
We enjoyed this so much. I used the flour to coat the chicken and seared it in bacon drippings. I used boneless thighs because that is what I had on hand. It was delicious. Definitely worth making,and I know this will be something we enjoy even more in cooler weather! We served it over yellow rice.
I've used this recipe many times and live in a Hungarian area. Bucsha says this is tops
This is truly authentic! It's one of my favourite dishes that my Hungarian grandparents would make when I was little. I added a bay leaf near the end of the simmering phase; next time I'll add it at the beginning. Some sliced and sautéed mushrooms would definitely add more taste and depth to this dish. I usually serve it over homemade Hungarian dumplings called galushka, which is very similar to spaetzel otherwise over some store-bought egg noodles. Thank for bringing back the memories!
Being Hungarian means I get to cook and eat great food...this is the real deal folks! The dumplings could be a little daunting but our go to recipe has always been one egg per serving beaten and 1/4 cup flour for every egg used...so 4 eggs + 1 cup flour for 4 servings. Just drop as big or little spoonful as desired into boiling pot of water and when they all rise up to the surface give it an extra minute to cook and they are done! Enjoy! Thanks for a great recipe!
Really good recipe. I made it according to directions except that I used 3 lbs of chicken thighs. The sour cream really toned down the spiciness of the paprika/red pepper flakes. This will be a repeat recipe at my house.
This was fantastic! I'd never had anything Hungarian before though I have heard through a Hungarian friend of mine that there are many dishes that are delicious and unique. Chicken Papkrikash was one of the dishes she'd mentioned. So when I came across this recipe, I was utterly delighted. It was every bit as good as she had stated. I loved the thick tomato, sour cream and paprika flavor. So rich and creamy! And I absolutely loved the zing that the red pepper gave it. Soo good! I followed some of the directions the other reviewers gave and added chicken broth instead of water which I think gave it extra flavor then it would have had I used just water. I also poured it over egg noodles. Yummy!! :) The only reason I'm giving this just four stars and not five is because my five year old thought it was a bit too spicy, (he doesn't even like pepper though) and my 2 year old took one bit and instantly stuck up her nose at it saying 'I no like it mommy...' (Sigh...she's soo picky -_-') Oh well, there loss hehe ;). Too bad for them, I'm definately adding this recipe to my list of keepers! Thanks so much!
absolutely delicious. I didn't have diced tomatoes so I just used crushed instead. Served over buttered egg noodles.. yum yum.
Delicious! I did make a couple of revisions....used chicken breasts cut into pieces instead of a whole chicken, chicken stock in place of water, and crushed tomatoes rather than diced. The crushed tomatoes thicken the sauce nicely, and the flour is not needed. This one's a keeper for me! EDIT: also forgot to add that I used 1 1/2 TBS sweet Hungarian paprika and 1 1/2 TBS smoked Spanish paprika. The smoked paprika adds a wonderful flavor!
I make this slightly different now, but this is close to what i do. I also add wine, no bacon grease, chicken stock no water. I cannot find hungarian paprika, so the red flakes really help. my friend in europe mixes sweet and regular and he says it's stellar. i use whole legs (so cheap) that i crack in half when i get home. I leave the skin on bones in- it doesn't take that long and you cannot beat the flavor. Then we remove the bones and skin afterwards. I also make speatzle to go on the side, but desperately need a spaetzle maker because it gets very messy. I also add 1 cubanelle pepper at the onion stage, and i forgot the garlic the first time i made it (how i don't know - i put it in EVERYTHING) so i leave it out of this dish. We love it so much i don't mess around!
This recipe is very delicious and authentic tasting. I sauteed the chicken first, removed it from the pan then sauteed the onion and returned the chicken to cook. I substituted chicken broth for the water. I made extra and brought it to my neice who just had a baby, she loved it!! A co-worker smelled the leftovers at work and begged for the recipe. This is a keeper!!!!!
Hubby said it was missing something. Maybe because I used skinless, boneless chicken breasts. May have been more flavorful...
Very yummy. Spicy but not too much. I used olive oil not bacon grease and boneless, skinless chicken breasts. Not too time consuming and easy.
This was a very tasty dish. I used chicken thighs but removed the skin. I think next time I might try using chicken broth in place of water for a little added flavor. Served with green salad, rice and warm bread.
My husband and I enjoyed this recipe. For some reason it tasted to us like there was a flavor missing...not sure what. I made as directed, except that I added a few dashes of cayenne pepper and worcestershire sauce and a couple bay leaves while it was simmering. We ate this with long grain wild rice and a side of broccoli. Will be making again!
This was really good - it's nice to have a bit of bread to get all the yummy sauce off your plate.
This is soo good. I made it with dumplings & my whole family loves it. Maybe next time I will use heavy cream instead of sour cream
I love this dish, I learned how to make it the same way from my mother. This is the original recipe!
If I could give it 10 stars I would! This is the best chicken paprikash recipe I've ever made - and it was so easy - thanks for the recipe!
My husband lived in Hungary for 2 years and he loved this dish! Its super easy and tasty.... my kind of dinner!
Authentic recipe. I use olive oil or crisco instead of bacon grease and I use thighs and legs(the meat is tastier). I season the chicken generously with salt, black pepper and a little garlic powder before I brown it and then season with lots more paprika than called for and red pepper flakes to taste before I add the water. I never use the tomatoes just some water and flour and the sour cream and serve over spaetzle! Just like my Hunky grandma used to make!
Real Paprikash doesn't have tomatoes in it. We only use chicken, skin on, bone in, a lot of onions, salt pepper real Hungarian paprika a little garlic and real sour cream. You can mix the flout into the sour cream to thicken the gravy. No need for chicken broth you're using the whole chicken.
I have never made or had Chicken Paprikash before, so maybe I just don't care for paprika too much. I followed the recipe exactly with the exception of using 4 cubed chicken breasts rather than a whole chicken. I always have my husband rate new dishes on a scale of 1 to 5 with 5 being the best, and he gave this between a 2 and a 3. Nothing stellar. There is an Indian dish with similar ingredients, Chicken Makhani, that my husband gives a 5. It uses several different spices and has no paprika, and it has tomato sauce instead of tomatoes, yogurt instead of sour cream, but its a stewed chicken dish much like this. If we had never had the Chicken Makhani, we might have rated this one higher.
I also used olive oil instead of bacon grease, doubled the paprika (which was smoked), and replaced diced tomatoes with a small can of tomato sauce. Just didn't have any diced tomatoes on hand. It turned out wonderful. A recipe that reminds in both taste and smell of what my mom used to make fifty years ago. Thank you.
I found this to be way too spicy with not enough paprika taste. No matter how much doctoring I did, I could not get the heat from the crushed pepper flakes less noticeable. I think I will stick with my original recipe I've used for years. Sorry.
This was so yummy and my family loved it including young children. I swapped out the red pepper flakes for 1/2 tsp of cayenne, and think this would be better with skinless chicken, either thighs or breasts. Next time I make it I'll dice the chicken first and make it more like a stew than chicken with a sauce.
Made exactly as written. I can't put my finger on it. It didn't taste bad. It just wasn't what we were expecting. Maybe I will try it again and FRY the chicken first to get a crispy coating and THEN continue the rest of the recipe. Chicken was just not quite right...
I've made this many times now and my family and I love it. I usually change something in every recipe I try, and I thought the kids might not this recipe at first, but I don't think this one needs any tweeking, and the kids gobble it up every time.
This was soooo delicous! I would however to save time and the hassle, buy chicken parts already cut up next time. Absolutely fit to serve to guests. I served mine over rice .
This was delicious. Just the right amount of spice. We used boneless skinless chicken breast halves which we cut into strips about 2" wide. We reduced the cooking time down to 25 minutes. We used chicken broth instead of the water and olive oil instead of the bacon grease. We served it with homemade spaetzel (the recipe in the most helpful comments listed). I will definitely make this again!
yum yum. One of the best recipes I've tried on this site. I used bone-in (but skinless) breasts, thighs and legs, which made it easy and low fat but also very flavorful.
PHENOMINAL! Never had or made this dish before. Had to make a Hungarian dish for a Geography Fair. So easy to make, and So VERY yummy! I used Hungarian Paprika...and it's true....the more you use...the better it tastes. I did use cubed chicken breast, only because this was for a buffet dinner with 75 people. It was very good, but I'm sure using bone in chicken will be even better.
I left the tomatoes out, and this was good. I liked the spiciness from the red pepper, even though it didn't taste especially authentic.
I seared the chicken in olive oil(no bacon grease), pureed the diced tomatoes, used extra Paprika as recommended. I even hunted down some Szeged Hungarian Paprika because I had to taste the difference and it definitely has a better flavor. This recipe was excellent!
Easy and tasty. I used a vegetarian soy "chicken" product instead of chicken, which cuts way down on cooking time. I also added about 6 sliced, fresh mushrooms to the garlic/onion/paprika mixture. I served it over buttered and peppered wide egg noodles. It was nice with a green vegetable and a glass of red wine.
This is great!!! SO authentic my kiddos and the hubby lOoved it! The Dumplings are a must though. and I recommend NEVER using boneless chicken because it will def take away from the flavors...I will def be using this again and again!
I used olive oil instead of bacon grease, added in a chopped red pepper, used about a tbsp of red pepper flakes and 3tbsp of regular paprika, and 4tbsp of smoked (I couldn't find the real hungarian paprika in the area), and I used chicken broth in place of water. I also used this recipe for the dumplings http://easteuropeanfood.about.com/od/hungariannoodlesdumplings/r/nokedli.htm
Excellent. My bottle of paprika was empty- nasty surprise that was- and it was too late to get any from the store. However, it was wonderful without it. The kids devoured it, and maybe they wouldn't of if it had any color than white. Thank you for sharing this.
Yummy! I only put in 1/8 teaspoon of red pepper flakes. Goes great on noodles! My children and Husband loved it! Which is wonderful...my children can be very picky. A keeper!
I am hungarian and have grown up with a simple recipe that my mother made with butter salt and paprika and sour cream. I must say this recipe blows hers away! It has so much more flavor and kick! They only change I made was insted of bacon grease I used butter!
This was the best! I have tossed out my old paprikash recipe and replaced it with this one.
Delicious! I chopped up two red bell peppers and sauteed them with the onions as well. I used bonless/skinless thigh meat and it was moist and very flavorfull. I have a feeling breast meat might become too dry. I also used chicken stock instead of water. Keep the liquid to a minimum (I got a bit carried away) if you don't want a runny sauce. Will make over and over again. So easy and yummy.
I was looking for a recipe that comes close to an authentic paprikash I had as a kid... sadly, this is not it. It is a very good dish, and I will make it again (without the red pepper... it was too spicy!), it just wastn't what I was looking for.
This is yummy with the addition of bacon grease. But, we saute the chicken in shortening (I added the bacon grease for flavor.) We saute the chicken in the onion then add chicken stock and simmer.
Turned out really good. In an effort to use up what I have in the freezer I used boneless chicken breasts (I know! I know! My sister lived in Hungary and would very much disapprove) and I used chicken stock in place of water to add some more flavor. I let it simmer for almost an hour and served it with Kaese Speatzel. Very Good!
This dish was delicious and easy! The only thing I adjusted, was the crushed red pepper, which I only added about 1/2 tsp, since I was serving it to my kids. I just bought drumsticks and thighs, and the meat was falling off the bones. I served it with one of the reviewer's spaetzel recipe. I can hardly wait to eat leftovers today!
love it, love it ,love it ,very authentic would not change a thing!! This is the real thing.
Very good recipe. I used chicken stock instead of the water. If you like it spicy, use the 1 tsp. of crushed red pepper. I used just a couple shakes and could still taste the heat. I used boneless, skinless chicken tenders. Loved it!!
I had never had chicken paprikash before and was not disappointed with this recipe. It's really good. I followed the advice of some other reviews and substituted olive oil for the bacon grease, added 1 chopped red bell pepper (sauteed with the onion and garlic), used chicken breasts diced into cubes, substituted a cup chicken broth instead of water and omitted the tomatoes. I also sprinkled just a little bit of cayenne in, and used a Hungarian paprika (brought back from Hungary by friends) that I think is Édesnemes (a noble sweet paprika). Served over spätzle, it was delicious. I can't wait to make it again!
A really good recipe! I'm almost full-blooded Hungarian so I'm always wanting to eat anything that is of that origin. I loved the paprika in this dish and I actually added an additional tablespoon. I also used chicken broth instead of water, added 2 bay leaves to the mixture and used boneless, skinless chicken breasts. Next time I will make it with bone-in-skin-off chicken breasts and see if that deepens the flavor a bit. Good stuff!
This was very delicious! Too bad I made it on a fairly warm day...the spices made everyone sweat! I used skinned chicken pieces to lower the fat content a little and it worked out fine. Try this and you won't be dissapointed.
You must try this! Very tasty, very simple. My changes were more technique than substance. I (like others) cut back on the pepper flakes (1/4 tsp) and Paprika (3 tsp) not knowing the strength of either. I will surely invest in some good paprika and bump up the flakes. I added the toasted caraway suggested earlier, definitely a good thing; also did not drain the petite cut tomatoes. When the chicken was done, I removed it and put a pound of green beans in the sauce while the rice cooked. Removed the beans when done. I thicken sauces a little differently, brought sauce to a boil and added (good quality) potato flakes. Took the sauce off heat and blended sour cream. Very yummmmm!
This dice turned out WONDERFUL even without the authentic Hungarian Paprika! I can't wait to try it with the real spices. We served it over white rice and had enough left overs for lunch the next day. I will definately make this one again! Thanks for a great recipe!
Really tasty recipe. Minor changes were using butter instead of grease, and 1 c. chicken broth and 1/2 c. white wine instead of water. We all loved this!
This is pretty close to my family's Hungarian recipe, so stars for that! I just have to comment on the folks who have to change up the recipe so much by adding ingredients that don't belong. I completely understand more or less of something to suit taste, but when you add things like say bay leaf, then it's no longer chicken paprika (spell it like it is, not phonetically). If you don't like it, then fine, move on, it's not for you. But, this doesn't make it a bad recipe. Let's be real folks.
I did substitute mushrooms for the tomatoes and served over homemade egg noodles. It was a hit and will be making again. Can't stress enough how much difference hungarian paparika makes. The color and flavor were fantastic.
My family is Hungarian and has made paprikash for as long as I can remember. Also, for as long as I can remember, I never liked it. It always came off as bland. The last time my mother made it- she added some dashes of cayenne pepper to kick it up. It was much better after that and had much more flavor.
I wouldn't change a thing. If you make as is I think you have a real comfort food winner. I serve over pasta for those extra carbs.
I grew up with my hungarian mom's more "traditional" paprikash (which had no tomatoes, and i believe even more paprika), but for my non-hungarian boyfriend i tried this recipe first... he LOVES it, and so do i. We've made this several times, and because he prefers dark meat, we've adapted it to include only leg quarters. Also, i use 1 cup chicken broth in place of the water, and a bit more garlic, and use 1/4 tsp black pepper in place of the red pepper (we're both sissies when it comes to spicy food).
My family loved this recipe. My husband made it and he used 1/2 of a spice container of Paprika and the Sour cream was a perfect touch. mmmmm
This is delicious! Like some other readers, I used boneless, skinless chicken breast cut into cubes and substituted chicken broth for the water. I served over linguine, which was what I had in the cupboard. Great comfort food dish on a cold night!
For years I've been searching for a chicken paprikash recipe that tasted like my mom's. This is the closest I've come, thanks!
This dish is comfort food, not meant to be very spicy or exotic flavoring. The recipe delivered a very tasty paprikash. Hubby really liked it and I will be making again for sure. Thanks
I tried this recipe and it makes a lot - enough for another dinner. Instead of cutting up a whole chicken, I used what I had - boneless, skinless chicken thighs. It didn't need such long cooking. The sauce was delicious, but in my opinion needed some help with herbs. I added dill and lovage. That's what I like about cooking, adapting recipes to wherever your tastes bring you. This made a very good chicken paprikash.
Fantastic. We are picky eaters and we LOVED it! I was trying to match a recipe to ingredients I had at home so I tried it on a whim based on that alone. Wonderfully surprising!
I didn't have time to cook the chicken for an hour, so I just cut the cooking time down by a bit. It still came out great! I served it with pasta tossed with a bit of olive oil and dill.
Sooooooo gooooooood. I've made this several times and each time I want to lick my plate clean. I can't believe how good this recipe is! I've made some changes based on other reviewer comments and I think I'm sticking with this from now on: olive oil instead of bacon grease, fresh Hungarian paprika instead of domestic stuff, I used 1&1/2 pounds of skinless, boneless chicken breast strips instead of other chicken cuts (this reduced the simmering time from 60 minutes to about 25 minutes), 1&1/2 chicken broth instead of water, and reduced fat sour cream instead of regular. I love this over brown rice and it's truly one of my favorite foods. Many, MANY thanks to Gail!
I've made this recipe (per my notes below) a dozen times since writing the earlier review in 2009. Last night, I took a little different approach and achieved the best results ever. I used bone-in chicken thighs (removed skin); salted & browned them; removed from the pan and added onion & a diced yellow bell pepper; when those were translucent, added the garlic for just a minute and pulled the pot off the burner and added a combo of Hungarian half-sharp and smoked Spanish paprika (to avoid burning the paprika). I then added 1 peeled, diced roma tomato before putting in chicken broth (which I still use in place of water), placing the chicken back in, and I popped the pot into a 400 degree oven for 30 minutes. I finished the dish on the stove for a couple minutes after adding the sour cream (used cornstarch mixed into the sour cream instead of flour because I'm eating gluten free these days). I think reducing the amount of tomato really let the paprika shine through better. The addition of smoked paprika added a very nice layer of flavor. I'll be making it like this from now on! I serve it with pappardelle pasta (Trader Joe's) or brown rice pasta; haven't yet tackled gluten free spaetzle. -------------------------------- This was a delicious recipe. I followed it as written, the only departures being that I browned the chicken first and added the tomatoes about 1/2 way through the process. As others have mentioned, bone-in chicken and Hungarian paprika are essential to achi
