Reviewed: Nov. 13, 2009

This end result of this was very good and tasty. I will definitely make this again. It was a little time consuming for a weekday. Next time I'll do it on a weekend when I don't have to rush so much. Once I get it down I can do it on a weekday. Thank you!

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Vicky

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Reviewed: Nov. 11, 2009

My mother made this for years as I was growing up and I also make it. Here is what we do: Use bone-in chicken, cut up, salt and set aside. Add canola oil to dutch oven. Heat, add chopped onion and cover the top of the onions with hot Hungarian papkria til onions are soft. Add chicken. Add 1/2 to 1 c. water. Cover til chicken is cooked. Remove chicken to platter, keep warm. Mix flour into sour cream. Gently add to liquid in pot, stirring til thickened. Do not boil. Add chicken back into pot. Forget the pasta, noodles, rice and whatever else these people are using! The only way to serve it is with hlousky which is a drop dumpling made with flour, salt, egg and milk. Mix til thick. Flick bits into boiling water, drain, keep hot. Serve chicken with gravy over the hlousky. Perfection!

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Dale

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Joliet, Illinois, USA

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Reviewed: Oct. 20, 2009

Tasted really good. I've made it without the sour cream, also, and I think it was actually better that way.

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meandiet

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Reviewed: Oct. 7, 2009

Well, I was excited about this dish. I bought Hungarian Paprika specifically to use with it. It was only OK. It may have seemed better if my husband hadn't picked at it and didn't even try it because he didn't think he'd like it. Ah...well...another try, another fail... If it was a bit better, I might make it again even though my husband will pick at it - but it wasn't that great.

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Inkbrain

Cooking Level: Intermediate

Home Town: Fairborn, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 21, 2009

This is a very authentic-tasting recipe. I used boneless skinless chicken because that is what I prefer. I used Hungarian Sweet paprika, which I think is a must for that authentic taste and aroma. I also easily doubled the sauce, because we like having lots of sauce.

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Brian in Des Moines

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Reviewed: Aug. 3, 2009

I used boneless skinless because it's what I had on hand. I reduced the simmer time to 20 min to keep the meat from drying out. I served it over egg noodles. Everyone loved it! I look forward to using bone-in chicken for an even better flavor, as pointed out by one of the other reviews. This is a surprisingly simple dish to make, yet is quite impressive!

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Liz

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Reviewed: Jun. 9, 2009

I'm not Hungarian (Italian actually) so I never had a Paprikash recipe. So when I thought I'd wow my friends with a neat dinner, I used this recipe and it turned out fabulous! This is a keeper!

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AndyC

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Reviewed: Apr. 26, 2009

I have been looking for a good Paprikash recipe for a long time and I must say this one is it! It reminded me of the one my Mom made as a kid. I did add ALOT more hungarian Paprika (about 1/4 cup in all) but that really was the only change I made. My kids loved it to!!

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bsmdl

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2009

Well...I just made this dish tonight for dinner; and let me tell you: It was wonderful! I made some changes on it: did not have any white wine, so I increased the chicken broth. Also, even I had the Hungarian Paprika it was not the regular one, I have the HOT version of it; so I decided to use it...The results were very gooooood! My kids love it! I served it over plain white rice. Yummy. Thanks for sharing, Monica

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Colombiana

Cooking Level: Expert

Living In: Modesto, California, USA

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Reviewed: Mar. 12, 2009

BLAND, BLAND, BLAND! I should have heeded the advice of the other raters. I won't be making again.

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terriannscott

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Padstow, Cornwall, England, U.K.

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Reviewed: Feb. 5, 2009

This is very good - very authentic. I'm Hungarian and this is very very close to the family recipe. I doubled the sauce and paprika and served over hungarian dumplings (nokedli) - you HAVE to have these with chicken paprikash!

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Cooknmama2

Cooking Level: Intermediate

Home Town: Bridgewater, New Jersey, USA

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Reviewed: Jan. 6, 2009

I've made this dish a few times now and just love it. It's by far the best-tasting paprikash I've had. I do tweak some of the measurments and add a touch of cayenne pepper since I can't find the "good" paprika. I serve it with spaetzel and mix it all together before dishing out. Delicious. Thank you for this recipe!!

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nunnytoo

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Reviewed: Jan. 6, 2009

This was okay ... I think it would be better if you added a little garlic, maybe some chili powder ... I did, btw, use Hungarian paprika and bone-in chicken and, as I said, it was okay, but I do think it needs some tweaking ... thanks!

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DOLLCHIQUE

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Cleveland, Georgia, USA

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Reviewed: Dec. 19, 2008

I loved this recipe. I didn't have wine so I used chicken broth, and increased it to 1 cup. Chicken was moist and the sauce was very good. I will make again. And again!

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Andij101

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2008

This looks great - exactly what I was looking for! I will probably use boneless, skinless breasts - as that is what I have on hand - and serve over homemade spaetzle. I do have the Hungarian Paprika though!

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TABULADY

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Reviewed: Oct. 16, 2008

I loved it, my partner wasn't crazy about it. Definitely use the good paprika and double up on the sauce. The original recipe wasn't saucy enough.

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Cooking Level: Expert

Home Town: Evanston, Wyoming, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 7, 2008

I didn't change a thing about this recipe, and found it to be very simple, tasty, and filling. The best chicken paprikash recipe I have tried!

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ZACHANDBECKY

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Reviewed: Sep. 15, 2008

I'm giving this 4 stars instead of 3 because I could not find hungarian paprika but made the recipe anyway. I added cayenne pepper but still found it somewhat bland. It was easy to make. I used chicken legs and kept them in the pan the whole time even while I cooked the onion. I also omitted the white wine and increased the amount of stock and sour cream per other reviewers' suggestions. I will definitely try it again if I can find the paprika.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Jul. 11, 2008

I NEVER review the recipes I get on here, I sadly must admit! But this one I had to!!! This was my first time making the dish, and it was wonderful! I did have to increase the paprika by a lot, but followed the recipe to a tee. Thank you! I am actually going to make this dish again in 2 days once this runs out!

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UTOPIA8302

Cooking Level: Intermediate

Living In: Akron, Ohio, USA

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Reviewed: Jul. 7, 2008

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.

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