Apparently Hungarian paprika isn't extremely handy around my area, so I had to settle for Spanish. I knew that would make this dish pretty, but bland, so I added a small amount of crushed red pepper, sugar, and fennel. Definitely added some flavor that would have been missing otherwise. I also used diced chicken breast, because that's what I had handy. Someday, I hope to make this recipe with bone-in chicken and the correct paprika, but I thought it was great even just working with what I had. Like others, I would make more sauce next time. And I just finished the leftovers--they're awesome.

Reviewed On: Jul. 7, 2008