Reviewed: Mar. 30, 2013

I tried this recipe and it makes a lot - enough for another dinner. Instead of cutting up a whole chicken, I used what I had - boneless, skinless chicken thighs. It didn't need such long cooking. The sauce was delicious, but in my opinion needed some help with herbs. I added dill and lovage. That's what I like about cooking, adapting recipes to wherever your tastes bring you. This made a very good chicken paprikash.

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Reviewer:

Cuisine Adventure

Cooking Level: Expert

Home Town: Whitby, Ontario, Canada

Living In: Annapolis Valley, Nova Scotia, Canada

Reviewed: Jan. 3, 2013

I thought this was excellent. I loved the spice from the red pepper flakes. It added the perfect amount of heat. I served it over egg noodles tossed with butter, salt, and pepper. For the record, I used up some leftover shredded pork instead of the chicken, used olive oil instead of the bacon grease (didn't have it on hand), and finally, I skipped the flour since it didn't seem to need it. Looking forward to leftovers!

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

Reviewed: Dec. 25, 2012

Love this recipe. I've been using a variation of it I got from Epicurious (they do veal, I do beef), but this is pretty much bang on. The only thing I'll do differently sometimes is use shallots in addition to onions. Also, I make sure to use Hungarian sweet paprika, I use cayenne pepper instead of red pepper flakes, I omit the water, I use about half the sour cream and I use a can of plain tomato sauce instead of diced tomatoes. I follow as directed, but once the onions are sauteed I'll pull them out and throw the beef in. When I cook the beef, I will usually add some garlic powder, onion powder, black pepper and regular paprika to season the beef. We're having friends over this weekend and I'll be doing it again then. Basically I'll be doubling the recipe for 5lbs of beef. I guess my recipe isn't exactly the same, but it's close. Maybe I'll post the one I use. Anyhow, this looks delicious!

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Reviewer:

SeattleHepcat

Reviewed: Nov. 11, 2012

This is a great dish! Extremely tasty and very spicey. If you don't like it hot just use less red pepper. Other then that, wouldn't change a thing :) My husband found it here, now makes it at least once a month! Thanks for sharing this recipe :)

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Reviewer:

pixiedusttt

Reviewed: Nov. 3, 2012

This is delicious! Like some other readers, I used boneless, skinless chicken breast cut into cubes and substituted chicken broth for the water. I served over linguine, which was what I had in the cupboard. Great comfort food dish on a cold night!

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Reviewer:

wndrwmn51

Reviewed: Sep. 28, 2012

I had never tasted this recipe before and I found it to be delicious. The only thing I did different was to add chicken broth instead of the water in the recipe. It was very easy to make and we will have this again.

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Reviewer:

MRS. J

Cooking Level: Expert

Living In: Suffolk, Virginia, USA

Reviewed: Sep. 20, 2012

My family loves this! Might want to double the sauce!

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Reviewer:

Michellejo3

Cooking Level: Expert

Reviewed: Sep. 11, 2012

I used olive oil instead of bacon grease, added in a chopped red pepper, used about a tbsp of red pepper flakes and 3tbsp of regular paprika, and 4tbsp of smoked (I couldn't find the real hungarian paprika in the area), and I used chicken broth in place of water. I also used this recipe for the dumplings http://easteuropeanfood.about.com/od/hungariannoodlesdumplings/r/nokedli.htm

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Reviewer:

Alexis

Cooking Level: Intermediate

Living In: St. Catharines, Ontario, Canada

Reviewed: May 10, 2012

This was fantastic! I'd never had anything Hungarian before though I have heard through a Hungarian friend of mine that there are many dishes that are delicious and unique. Chicken Papkrikash was one of the dishes she'd mentioned. So when I came across this recipe, I was utterly delighted. It was every bit as good as she had stated. I loved the thick tomato, sour cream and paprika flavor. So rich and creamy! And I absolutely loved the zing that the red pepper gave it. Soo good! I followed some of the directions the other reviewers gave and added chicken broth instead of water which I think gave it extra flavor then it would have had I used just water. I also poured it over egg noodles. Yummy!! :) The only reason I'm giving this just four stars and not five is because my five year old thought it was a bit too spicy, (he doesn't even like pepper though) and my 2 year old took one bit and instantly stuck up her nose at it saying 'I no like it mommy...' (Sigh...she's soo picky -_-') Oh well, there loss hehe ;). Too bad for them, I'm definately adding this recipe to my list of keepers! Thanks so much!

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