The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Intermediate

Living In: Akron, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 23, 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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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 18, 2008
Hmmmm...I don't know what to say but we really didn't care for this at all. My son liked it very much, but neither hubby nor I did. We didn't think it had much flavor although I actually added more paprika than called for. I did use Hungarian sweet paprika, maybe that made the difference? Sorry, we just didn't care for this one.
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 15, 2008
Loved this recipe. I omitted the onion and used some onion powder per my taste. I used all chicken broth instead of broth and wine. I also made with three boneless skinless chicken breasts. It seems like the paprika and sour cream measurements are off as I probably doubled everything and then some to make alot of sauce. Served over noodles. YUM!
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Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA
Living In: Macungie, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 15, 2008
I love chicken paprikash but could never make anything close to Mom's. This recipe is very close but I did change a couple of things to make it even more similar. I used boneless, skinless chicken thighs, 1 cup of sherry, 1 cup of sour cream, omitted the chicken broth, 2 chopped garlic cloves, and tons of freshly ground black pepper. I also never removed the chicken from the pot and it was perfect! I served mine on top of home made spaetzel. The leftovers the next day were even better!
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EJ
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 16, 2007
My Mom is from Hungary, I have been making the family Paprikash for years, when I saw this recipe I combined the two...Add (3) cans of low sodium Chicken broth and (2) cans of water, follow the recipe then add the broth and water. I also use 1/2 cup of Paprika, it's more like a soup / stew. Then I use my Mom's Spaetzle recipe and drop in at the end...It's so delicious, my entire family LOVES it, great on a snowy day. Get some hot Italian bread for dipping and away we go...!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 12, 2007
Very good. I used 8 oz of boneless cooked chicken breast pieces, 1 tblsp paprika, 1/2 c. white wine, 2 c. chicken broth, 1/2 c. sour cream and salt & pepper. Did not use the onion or olive oil.
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JOY

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 5, 2007
Very good dish! Instead of a whole chicken, I chopped up one jumbo chicken breasts (or 2 average-sized chicken breasts). I doubled the amount of paprika and added a bit more of chicken broth and it turned out great. I served it with a side-dish of pasta (from allrecipes.com) rather than serving it atop ordinary / unflavored pasta.
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Cooking Level: Expert

Home Town: Casselman, Ontario, Canada
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 16, 2007
The sauce was delicious! But you definitely need to make more than the recipe calls for. I increased the sauce (sour cream, wine, chicken stock and paprika) by 50% and used only two large chicken breasts and I still would have liked more sauce. Served over egg noodles. Next time I'll try it with whole cut-up chicken and spaetzle or dumplings. Great recipe!
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Liz

Cooking Level: Beginning

Living In: Malvern, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 16, 2007
wonderful recipe! I took advice of other and increased liquid to make more sauce. Added a total of 1 cup chicken broth omitted the wine; 1 cup of sour creme; and two heaping tablespoons of Hungarian paprika. Husband said this was a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 8, 2007
Dee-licious!! The sauce this made was so good, I could almost drink it as a beverage, lol. My SO, who NEVER puts sauce or gravy on anything, was spooning ladles of this over his chicken and the wide egg noodles I served with it. I agree with the hot Hungarian paprika being a "must", as well as doubling the broth, wine and sour cream. Will make again and again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: 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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Cooking Level: Intermediate

Living In: Riverview, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 3, 2007
This recipe rocks! It has been my family's favorite this winter. Even my sauce and onion-phobic son loves it! I have used all cuts of chicken successfully-boneless breasts, boneless thighs(my favorite),cut up pieces (good for buffets),etc. I add minced garlic and use 1T. hot hungarian paprika and 1T. regular (or sweet) hungarian paprika.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 3, 2006
This is soooo good!! Very easy to make. I do double the onion, paprika, white wine, chicken broth, and sour cream to have more sauce. We serve it over egg noodles.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 22, 2006
I made this recipe using 4 boneless, skinless chicken breasts (cut into 4 pieces). I doubled the liquids to make more sauce like everyone suggested. I also added three cloves of garlic and a large pinch of ground ginger. I served it with potato and cheese perogi (the fozen kind out of a box -- boiled for recommended time then browned in the same skilled for a few minutes). I garnished with a few sprinkles of dried bay leaves. It was fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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Reviewed: Aug. 26, 2006
My husband and I thought this recipe was GREAT. I used 4 chicken breasts cut into 3 pieces each, then added a little more oil, doubled the paprika, wine, chicken broth and sour cream, as we like lots of sauce. I used the hot Hungarian paprika, which made it very spicy and flavorful. I served the chicken over a bed of garlic parsley fettuccini (which you can buy in your local grocery store). I will definitely make this again and again. Thank you Jill!
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Cooking Level: Expert

Home Town: Hawthorne, California, USA
Living In: Westminster, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 12, 2006
Wonderful flavor. Even better than the recipe my family has handed down over the years. The wine gives it a very rich flavor. I like a lot of sauce so I used 3-4 tablespoons of paprika, 1 cup of white wine, 1 cup of broth and 2 cups of sour cream. I used 4 large boneless/skinless breasts instead of the whole chicken. I also cooked my spaetzle in chicken broth instead of water. Yummmm
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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: May 24, 2006
It was just okay, but bland overall. I didn't have any Hungarian paprika on hand, maybe that would have improved it as some other readers recommended.
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Cooking Level: Expert

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