Reviewed: Jan. 19, 2010

nice flavor and easy

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1 user found this review helpful

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Reviewed: Jul. 27, 2009

I mixed the spices with olive oil and rubbed it on the chicken, which seemed to work a little better, also added more paprika.

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3 users found this review helpful

Reviewer:

Michelle

Cooking Level: Beginning

Reviewed: Apr. 7, 2009

I used more Paprika as some of the review suggested. However, I think I overdid it. Next time I will use a little less. I also used a few tablespoons of Olive oil.

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4 users found this review helpful

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CILLABELLE

Reviewed: Mar. 23, 2009

This is a great heart healthy recipe, i added a little extra seasoning such as, more papriks and some garlic powder. It turned out very yummy, very low in salt and fat. Good for anyone tring to watch both because of heart problems.

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19 users found this review helpful

Reviewer:

rubes68

Reviewed: Jan. 4, 2009

it is so good

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2 users found this review helpful

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brandi dubose

Reviewed: Oct. 23, 2008

This was really good. I tweaked it just a bit. Instead of sprinkling the seasoning on the chicken, I mixed it in with some olive oil in a bowl, then brushed it on both sided of the chicken before cooking. Came out wonderful. My picky kids ate it up and asked for seconds!

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27 users found this review helpful

Reviewer:

LisaB

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Reviewed: Nov. 27, 2006

Delicious! I added some salt and 2 cloves of garlic on top of the powder to give it some more flavour, and it turned out absolutely great.

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8 users found this review helpful

Reviewer:

ROBERTO

Cooking Level: Professional

Reviewed: Mar. 17, 2006

quite bland. This is just chicken with a little dry spice. Depending on the Hungarian or Austrian region, chicken paprikas is made with a sauce containing tomato or sour cream and also onions.

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10 users found this review helpful

Reviewer:

magyar cook

Reviewed: Dec. 17, 2005

I had to triple the paprika and use four cloves of real garlic (not powder!) to make it taste seasoned.

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13 users found this review helpful

Reviewer:

chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

Reviewed: Aug. 13, 2003

The clasic Hungarian dish uses much more paprica (a quarter cup if you believe it) as well as garlic, and tomato paste. This is not quite the same as a gulash, but it's too weak for my taste.

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20 users found this review helpful