Reviewed: Jan. 13, 2008

I found that the recipe called for way too much chicken stock. The result came out too watery and the sauce never thickened, even after adding more thickening. I fixed it by adding in fettuccine pasta into the entire mixture. With a little more chicken breast, it was alright but I don't think I will ever make this again. Also, there is too much paprika. If you love paprika, this is your dish

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Danny Lu

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Reviewed: Jan. 9, 2008

I have a 100 yr old Hungarian friend who told me how to make this dish. Actually you should use a whole chicken cut up, but to save time and fat I use chicken breasts and canned broth. Use 1 can, 14 oz. add 1 lg chopped tomato and 1 chopped green bell pepper. Dont stir in sour cream until just before serving. Use Hungarian sweet paprika add a little hot paprika for kick if you like. Really good stuff

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BetsyB

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 8, 2008

This recipe was terrible. I had such high hopes for it because it sounded similar to a dish I had in Italy this year that I loved and I was excited to try it. There were so many problems: The sauce did not thicken, it was very bland, the taste of paprika was much too dominant, it was bitter, and it wasn't appealing to the eye (it looked like can dog food).

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Spectralflare

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2007

This recipe NEEDS SOMETHING! I'm not a great cook, so I can't tell you what it's missing, but this is so bland that nobody wanted seconds, or even to finish their first plate...

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LINDAMDOW

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Reviewed: Sep. 2, 2007

As others have stated it was quite runny. I would half the chicken broth to fix the problem. The taste was kind of like a plain stroganof.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Aug. 18, 2007

This is a delicious, easy meal and I made it easier by cooking my onions and butter in the microwave while cooking the chicken. I also only used only 1 cup of broth and mine came out a perfect consistency. Fast easy meal you can feel comfortable serving company.

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Pat

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Hemet, California, USA

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Reviewed: Jul. 11, 2007

After reading mixed reviews and loads of suggestions to fix the blandness, I have solved the problem. Add a small amount of chicken boullion when you add the broth!! I think it added just enough flavor to make this dish absolutely delicious!!

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Jessie

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Broadview Heights, Ohio, USA

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Reviewed: Jun. 16, 2007

I love this dish, but next time I make it I will definately temper the sour cream because it kind of curdled from the heat -- still ate it, and still delicious!

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MRS. F.

Cooking Level: Intermediate

Home Town: East Chicago, Indiana, USA

Living In: Pawtucket, Rhode Island, USA

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Reviewed: Mar. 10, 2007

I removed the onions from the recipe and added corn starch (1 to 2 tsp in 1/4 cup hot water) to thicken the sauce. It took me longer than 40 minutes to have this recipe ready for the table. The sauce wouldn't thicken. Other these two adjustments/problems, I would make the recipe again, because it was flavorful.

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CAMIESMEL

Cooking Level: Expert

Home Town: Derry, New Hampshire, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jan. 24, 2007

This was surprisingly good! I grilled the chicken on the Griddler with a little seasoning then added it to the broth mixture. I also added garlic and pepper to the broth. Instead of flour I used cornstarch - I had no issues with the sauce thickening! Definitely a keeper.

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AGGIEMSD

Cooking Level: Intermediate

Home Town: Galveston, Texas, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 7, 2007

Ok this recipe called for far too much paprika. My sauce kind of sorta thickened (even with the flour as specified). But even with my addition of 2 cloves of garlic chopped, it was kind of bland, tasted too powdery (too much paprika. I called a friend of mine cause she makes this sort of dish all the time and she told me her recipe, which I had done before but couldn't find it. This one sounded the most closest, but I was wrong. Her recipe uses only 1 tsp paprika (not 2 tbsp), 3 tbsp sour cream. But getting back to this recipe. It has potential, try using less paprika, and yes use only 1 cup of stock, or less even. Good luck. Sorry I won't be using this recipe again.

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ISLANDGIRL05

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: New York, New York, USA

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Reviewed: Dec. 26, 2006

This dish was excellent--with my tweaking and variations. I halved the amount of onions and chicken broth. I added a few cloves of garlic, minced with the onions. Instead of plain paprika, I used the "Emeril's Essence" concoction. (Google "Emeril's Essence copycat recipe"...) I used the called for amount of sour cream, non-fat. With only half the chicken broth, I didn't use flour or cornstarch and it thickened wonderfully. We devoured this over brown rice. I can't wait to try other variations on the spices with this dish!

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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Reviewed: Dec. 7, 2006

This was a nice change from the ordinary & easy to make. I agree with the other reviews that said that the sauce wouldn't thicken. I ended up using 4 teaspoons of corn starch (not flour as the recipe called for) to get it to the correct consistency. I also added about 1 1/2 teaspoons of minced garlic to the onions while they were cooking. Over all good flavor. I will make this again!

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NCSU4GANNE

Cooking Level: Intermediate

Home Town: Blenheim, South Carolina, USA

Living In: Bennettsville, South Carolina, USA

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Reviewed: Nov. 12, 2006

This was fantastic! I loved the consistancy and the creaminess of the sauce. I added 4 cloves of garlic (LOVE garlic) and I only had half a container of sour cream but it worked out PERFECTLY. I also only used one cup of chicken stock. Oh yes and since I love cooking dishes with veggies I also cut up one zuccini and threw it in with the onions. Delicious as leftovers!

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lindseycancook

Cooking Level: Intermediate

Home Town: Brampton, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 2, 2006

This was a great recipe. I added about 1 tsp of crushed garlic and cubed the chicken. My 4 year just ate it without any looking back and asked for more immediately! We will make again!

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candiw

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Reviewed: Oct. 17, 2006

This was quite tasty. I added 3 cloves of minced garlic with the onions, and it was wonderful. :)

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Aubri96

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2006

Very nice. Easy and quick to prepare.

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MrMeister

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Reviewed: Sep. 30, 2006

This was very bland and the sauce did not thicken.

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PATRICKSMOM

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 27, 2006

This was one of the most 'blah' meals I have ever made!! I read the other reviews, so I had high hopes for it. I can't think of anything I'd do to it if I ever considered making it again.

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KAJ

Cooking Level: Expert

Living In: Windsor, Colorado, USA

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Reviewed: Sep. 20, 2006

This recipe has been in our Bohemian family for generations - very similar with a few small exceptions: First, saute the onion in a bit of oil, then cover the surface of it with Hungarian hot paprika. Add a cut up whole chicken which has been salted. Stir to coat. Add the broth (or just water)and cook til chicken is tender. The biggest difference is making a small drop dumpling that we call "Hlousky". It's made with flour, egg, milk. Mix til smooth. It should be thick. Scoop up the batter with a tablespoon and using a teaspoon, spoon and drop into the boiling water. (Dip that teaspoon into the boiling hot water between scoops to clean) When they float to the top, remove, drain and add to buttered dish until all done. On each plate, pour the sour cream gravy and chicken over the hlousky and enjoy. Little bit of heaven!

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