Something different, and very colorful!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a 12 inch skillet, heat olive oil and brown chicken on all sides. Season chicken with salt and pepper. Remove chicken and set aside.

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  • Add onion to skillet. Cook just until tender, but not brown. Stir in paprika. Return chicken to skillet, turning to coat with paprika/onion mixture. Add wine and broth. Bring to a boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. Remove chicken and keep warm.

  • Boil skillet drippings until reduced to 1/2 cup liquid, about 3 minutes. Stir in 1/2 cup sour cream. Heat through. Serve chicken atop pasta if desired, and pour sauce over all.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

512 calories; 37.2 g total fat; 150 mg cholesterol; 176 mg sodium. 4.3 g carbohydrates; 36.5 g protein; Full Nutrition

Reviews (101)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/12/2008
EXCELLENT! But not a 5 star recipe due to so many changes needed. 1st, if you're not going to use bone-in chicken then don't complain if you end up with a dish that's just "okay". Half the flavor of any dish calling for bone-in chicken comes from the bones. I did this: bought a chicken cut up from the grocery & removed skin, sprinkled w/ kosher salt, pepper, & paprika before browning. For sauce I added 3 cloves of garlic minced; 1 & 1/2 cup wine, 2 8oz boxes chicken broth, 1 & 1/2 cups water mixed with chicken stock base, 1 cup fat free sour cream, 1 tbspn Olivio (butter sub). Put LOADS more paprika in than called for, both Hungarian paprika & HOT Hungarian paprika (probably 1/4 cup paprika total). Added more salt & pepper. When chicken was done, I removed, de-boned & returned to pan after letting the liquid cook down to 1/2. Still had several cups of liquid & would NEVER recommend reducing to what this recipe says. Mixed a few tablespoons of flour with the liquid from the pan & added to sauce to thicken. Served over noodles. STELLAR! Restaurant quality! Company worthy! Read More
(189)

Most helpful critical review

Rating: 3 stars
06/23/2003
Didn't care for this but Dh thought it was Ok. Not enough depth of flavor for my palate. Would definitely add some additional spices if making again. Read More
(15)
134 Ratings
  • 5 star values: 70
  • 4 star values: 46
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 5
Rating: 4 stars
03/12/2008
EXCELLENT! But not a 5 star recipe due to so many changes needed. 1st, if you're not going to use bone-in chicken then don't complain if you end up with a dish that's just "okay". Half the flavor of any dish calling for bone-in chicken comes from the bones. I did this: bought a chicken cut up from the grocery & removed skin, sprinkled w/ kosher salt, pepper, & paprika before browning. For sauce I added 3 cloves of garlic minced; 1 & 1/2 cup wine, 2 8oz boxes chicken broth, 1 & 1/2 cups water mixed with chicken stock base, 1 cup fat free sour cream, 1 tbspn Olivio (butter sub). Put LOADS more paprika in than called for, both Hungarian paprika & HOT Hungarian paprika (probably 1/4 cup paprika total). Added more salt & pepper. When chicken was done, I removed, de-boned & returned to pan after letting the liquid cook down to 1/2. Still had several cups of liquid & would NEVER recommend reducing to what this recipe says. Mixed a few tablespoons of flour with the liquid from the pan & added to sauce to thicken. Served over noodles. STELLAR! Restaurant quality! Company worthy! Read More
(189)
Rating: 4 stars
03/12/2008
EXCELLENT! But not a 5 star recipe due to so many changes needed. 1st, if you're not going to use bone-in chicken then don't complain if you end up with a dish that's just "okay". Half the flavor of any dish calling for bone-in chicken comes from the bones. I did this: bought a chicken cut up from the grocery & removed skin, sprinkled w/ kosher salt, pepper, & paprika before browning. For sauce I added 3 cloves of garlic minced; 1 & 1/2 cup wine, 2 8oz boxes chicken broth, 1 & 1/2 cups water mixed with chicken stock base, 1 cup fat free sour cream, 1 tbspn Olivio (butter sub). Put LOADS more paprika in than called for, both Hungarian paprika & HOT Hungarian paprika (probably 1/4 cup paprika total). Added more salt & pepper. When chicken was done, I removed, de-boned & returned to pan after letting the liquid cook down to 1/2. Still had several cups of liquid & would NEVER recommend reducing to what this recipe says. Mixed a few tablespoons of flour with the liquid from the pan & added to sauce to thicken. Served over noodles. STELLAR! Restaurant quality! Company worthy! Read More
(189)
Rating: 4 stars
01/05/2007
This is a very good recipe and this is a Hungarian talking. I personally like lots of sauce so I increase the liquid. HUNGARIAN paprika must be used to get the true taste or bland is an understatement. I also would never use boneless/skinless chicken breasts (to decrease cooking time as some have done) because the skin and cooking time is essential to meld the final flavor of "paprikas" (the Hungarian spelling of what is pronounced "paprikash"). Overall this is the only recipe that I've ever had that can compare to the family recipe. Read More
(163)
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Rating: 5 stars
12/30/2006
I love the flavor of this recipe. I nearly doubled everything and threw into crock pot and cooked 7 hrs. YUMMY. I got recipe off cook.com for omg good dumplings= 3 eggs, 1 1/2 c flour 1/2 ts salt and 1/2 c ev milk. beat well. boil on stove 5 min. I WILL MAKE AGAIN. Read More
(86)
Rating: 4 stars
10/27/2003
Very good flavorful. There are a couple of things I would note. The sauce you are to make at the very end from drippings will require a lot more than is suggested in the recipe. You will need to add more wine more paprika more oil. Also you will probably need to add a more salt and pepper than you would think. Other than that everything should be very delicious. Read More
(60)
Rating: 5 stars
12/07/2004
if you are using american paprika don't bother. american paprika might as well be called bland. hungarian paprika is what you want to use for anything that is a paprikash (obviously that is a hungarian word). Read More
(42)
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Rating: 5 stars
04/28/2005
This was delicious. My husband and son devoured it. I followed others advice and doubled the wine and chicken broth. I love spicy food so was going to add cayenne as suggested but once I tasted my sauce no extra spices were necessary. WOW it was spicy. I made sure I got Hungarian half-sharp paprika(spicy) not a sweet paprika and it hit the spot. I had added a tad(tsp) more than the TBLS in the recipe. Will make this again and again!! Read More
(40)
Rating: 4 stars
03/15/2003
This recipe is really easy and delicious. To save time I deboned the chicken and cut it up into pieces before cooking. This cut the cooking time down to 20 minutes. Read More
(37)
Rating: 5 stars
06/23/2003
I have been to Hungary several times and this is my very favorite dish when I go there. This recipe is totally authentic and absolutely wonderful. We enjoyed it completely. Read More
(28)
Rating: 5 stars
02/04/2010
I'll admit I was skeptical about this one. But after one bite I couldn't stop eating! I served this with dumplings. Delicious! My husband is excited there is leftovers for lunch tomorrow! Read More
(17)
Rating: 3 stars
06/23/2003
Didn't care for this but Dh thought it was Ok. Not enough depth of flavor for my palate. Would definitely add some additional spices if making again. Read More
(15)