Recipe by Ann Oritz
"This classic Hungarian dish tastes so great, even my kids (the pickiest eaters in the world) love it. My mom used to make it when I was a kid. Even if you don't like chicken you'll eat this. Great easy recipe!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (4 pound)
whole chicken, cut into pieces
ground black pepper
2 1/2 cups
onions, peeled and sliced into rings
This makes a great "comfort" dinner when served with rice or noodles. It does take a little time while it simmers but it smells and tastes great. I chose to add mushrooms as well for an extra touch, and I replaced the shortening with a tbsp of vegetable oil in order to cut the fat. Yummy!
I used to make this meal quite often. One thing I never heard of it's the milk. All Hungarians that I know (I am one as well) just simply use sour cream. It's not even necessary to cook the chicken with it, I like it more when the meal is done and everybody individually puts as much sour cream as they want. The best is with noodles and if it's served some kind of vinegar salad (like small cucumbers) it's even better.
I chose this recipe because it called for chicken on the bone rather than boneless. It was very easy to prepare but it lacked the zip that other chicken paprika recipes have. I added a cup of plain yogurt and then served it with a big spoon of sour cream. I also needed to add much more paprika. Once all these additions were made my picky eaters loved it.
This was fantastic! I made a couple of minor adjustments to the recipe. I added sliced fresh mushrooms when I added the onions. I also used more paprika, salt and pepper. I also used a bit more milk and flour to make the sauce a bit thicker (sorry, I didn't measure). My whole family loved this served over egg noodles with steamed broccoli and extra sauce on the table!
this is better than my German friend''s grandmother's recipe....and easier!
***** I added onion chunks and Paul Prudhomme'sPoultry Magic. Ialso increased paprika and garlic powder. Yumm! *****
I was getting ready to make this dish when I realized I didn't have any paprika. I figured I would keep going anyway, and substituted cayenne for the paprika, since some people thought it needed a bit of spice. I'm glad I did; it turned out terrific! I used bone-in chicken breasts. Normally I have trouble getting them to cook all the way through, but these were perfect. The only problem I had was with the sauce. I reduced the recipe to 2 servings and I found there wasn't enough milk. It turned out fine though, I just kept adding a little at a time until there were no lumps. Sorry I don't know how much I ended up adding. I will definitely make this again, although next time I'll make sure I have some paprika. :)
I was doubtful of it's flavour but oh what a surprise. Simple and tasty! Easy to adjust the seasoning. How much more easy could it get! Hubby and kids liked this dish. Well worth the (little) effort.
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Chicken Paprika
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 968
** Calories from Fat: 594
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a yogurt-based marinade for grilled paprika chicken.
A comforting Italian classic with tomatoes, fresh mushrooms, and garlic.
Baked Parmesan chicken with an easy, elegant white wine sauce.