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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Reviewer:

Grae

Cooking Level: Beginning

Reviewed: May 1, 2012

Wasn't good, even worse as leftovers.

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Reviewer:

iluvpastry

Cooking Level: Intermediate

Home Town: Hartsburg, Missouri, USA

Reviewed: Feb. 29, 2012

Turned out really good. In an effort to use up what I have in the freezer I used boneless chicken breasts (I know! I know! My sister lived in Hungary and would very much disapprove) and I used chicken stock in place of water to add some more flavor. I let it simmer for almost an hour and served it with Kaese Speatzel. Very Good!

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Reviewer:

Ali H

Cooking Level: Intermediate

Reviewed: Jan. 29, 2012

Authentic recipe. I use olive oil or crisco instead of bacon grease and I use thighs and legs(the meat is tastier). I season the chicken generously with salt, black pepper and a little garlic powder before I brown it and then season with lots more paprika than called for and red pepper flakes to taste before I add the water. I never use the tomatoes just some water and flour and the sour cream and serve over spaetzle! Just like my Hunky grandma used to make!

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Reviewer:

ld72

Reviewed: Dec. 14, 2011

I didn't have time to cook the chicken for an hour, so I just cut the cooking time down by a bit. It still came out great! I served it with pasta tossed with a bit of olive oil and dill.

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Reviewer:

hanajane

Reviewed: Oct. 12, 2011

PHENOMINAL! Never had or made this dish before. Had to make a Hungarian dish for a Geography Fair. So easy to make, and So VERY yummy! I used Hungarian Paprika...and it's true....the more you use...the better it tastes. I did use cubed chicken breast, only because this was for a buffet dinner with 75 people. It was very good, but I'm sure using bone in chicken will be even better.

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Reviewer:

forpeepsakes

Cooking Level: Expert

Living In: Lapeer, Michigan, USA

Reviewed: Sep. 15, 2011

This is pretty close to my family's Hungarian recipe, so stars for that! I just have to comment on the folks who have to change up the recipe so much by adding ingredients that don't belong. I completely understand more or less of something to suit taste, but when you add things like say bay leaf, then it's no longer chicken paprika (spell it like it is, not phonetically). If you don't like it, then fine, move on, it's not for you. But, this doesn't make it a bad recipe. Let's be real folks.

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Reviewer:

zoohouse

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Marlborough, Massachusetts, USA

Reviewed: Sep. 7, 2011

Fantastic. We are picky eaters and we LOVED it! I was trying to match a recipe to ingredients I had at home so I tried it on a whim based on that alone. Wonderfully surprising!

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Reviewer:

aghavni30

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Reviewed: Aug. 14, 2011

OMG! This is a family favorite now. I did not change much just the chicken broth for water and a little cayenne pepper to give it a little more spicy flavor. Everybody raved about it!

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Reviewer:

njj4412

Reviewed: Apr. 28, 2011

My friend is from Hungary and visited there brought me back paprika! I found this recipe made a few changes not many!! First of all I used 6 pieces of chicken legs and thighs with this amount of sauce did what some one else suggested and added little Worsherchire and a couple of bay leaves!! Also used olive oil! This is a keeper I love it cant wait to make it again!

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