I've been making my mother's traditional Hungarian Chicken Paprikas (with tomatoes, green peppers, and a hint of hungarian sausage) for years. My own family prefers this one - it is simple and delicious! I did need to add more chicken broth (instead of plain water) as it evaporated during the cooking process, I also added a small can (8oz) tomato sauce before adding the sour cream mix. This is a really quick meal if made with boxed dried Spaetzle (found in the pasta or ethnic foods grocery aisle) - not as good as homemade granted, but very tasty non-the-less when making dinner after a long work day. BTW - its gotta be real Hungarian Paprika!
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I've been making my mother's traditional Hungarian Chicken Paprikas (with tomatoes, green...