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Chicken Paprikash I
SUBMITTED BY:
Jill M.
PHOTO BY:
JANICER8
"Something different, and very colorful!"
RECIPE RATING:
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(50)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (2 to 3 pound) whole chicken, cut into pieces
2 tablespoons olive oil
salt and pepper to taste
1 cup chopped onion
1 tablespoon paprika
1/4 cup white wine
1/4 cup chicken broth
1/2 cup sour cream
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DIRECTIONS
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.
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.
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REVIEWS
Reviewed on Jan. 5, 2007 by
Patryska
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Patryska
Jan. 5, 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.
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25 users found this review helpful
This is a very good recipe, and this is a Hungarian talking. I personally like lots of sauce,...
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Reviewed on Mar. 14, 2003 by
Esmee
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Esmee
Mar. 14, 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.
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20 users found this review helpful
This recipe is really easy and delicious. To save time, I deboned the chicken and cut it up...
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Reviewed on Oct. 26, 2003 by HEIPLEJOHN
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HEIPLEJOHN
Oct. 26, 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.
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19 users found this review helpful
Very good, flavorful. There are a couple of things I would note. The sauce you are to make at...
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Reviewed on Dec. 7, 2004 by JOEX444
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JOEX444
Dec. 7, 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).
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9 users found this review helpful
if you are using american paprika, don't bother. american paprika might as well be called...
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Reviewed on Mar. 12, 2008 by
Erin
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Erin
Mar. 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!
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8 users found this review helpful
EXCELLENT! But not a 5 star recipe due to so many changes needed. 1st, if you're not going to...
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Reviewed on Dec. 30, 2006 by
paty
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paty
Dec. 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.
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8 users found this review helpful
I love the flavor of this recipe. I nearly doubled everything and threw into crock pot and...
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Reviewed on Apr. 28, 2005 by
ISHKABIBIL
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ISHKABIBIL
Apr. 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!!
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6 users found this review helpful
This was delicious. My husband and son devoured it. I followed others advice and doubled the...
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Reviewed on Jun. 23, 2003 by Eva
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Eva
Jun. 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.
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6 users found this review helpful
I have been to Hungary several times, and this is my very favorite dish when I go there. This...
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Reviewed on Dec. 8, 2003 by SANDRALOU2
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SANDRALOU2
Dec. 8, 2003
Yummy! We served it with bow tie pasta and collard greens...
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5 users found this review helpful
Yummy! We served it with bow tie pasta and collard greens...
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Reviewed on Jun. 23, 2003 by GWENEC
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GWENEC
Jun. 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.
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5 users found this review helpful
Didn't care for this but Dh thought it was Ok. Not enough depth of flavor for my palate. ...
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