Chicken Paprikash II

Chicken Paprikash II

163
SHAELYNUMBER10 1

"Chicken pieces stewed in a sauce mixture including the traditional Hungarian ingredient - paprika - along with other spices and sour cream. This is our family recipe for Chicken Paprikash. Very good on cold days, and good served over dumplings."
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Ingredients

1 h 30 m servings 604 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 604 kcal
  • 30%
  • Fat:
  • 39.8 g
  • 61%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 43.9 g
  • 88%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 747 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary.
  2. Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.

Reviews

163
  1. 212 Ratings

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Most helpful positive review

Just some slight modifications to a dish I've made about 100 times (my family is Hungarian). I use probably 3x the paprika (no idea how much, I just keep dumping - it's nearly impossible to use...

Most helpful critical review

I made this last night for dinner with only a couple modifications. <br> I used 4 boneless skinless breasts. (Next time I'll use them with skin on - gives it more flavor) <br> Instead of wat...

I made this last night for dinner with only a couple modifications. <br> I used 4 boneless skinless breasts. (Next time I'll use them with skin on - gives it more flavor) <br> Instead of wat...

Just some slight modifications to a dish I've made about 100 times (my family is Hungarian). I use probably 3x the paprika (no idea how much, I just keep dumping - it's nearly impossible to use...

As an expat living in Hungary for the past 3 years I can say that this is AUTHENTIC! Delicious! Make sure you make this with Hungarian paprika as the paprika in North America is nowhere near ...

This is an excellent Chicken Paprikash recipe. Very tasty. I browned the chicken in the bacon drippings first to crisp the skin, then removed it and added the onions, garlic, etc. Very tasty,...

Reakky delious. I substuited Olive oil for the bacon grease.

This is a very good recipe, very tasty! The only thing i did differently is use boneless skinless chicken breast and cut them into cubes. I also substituted the water for chicken broth and added...

Family loved this. I made it with the Spaetzel recipe from reviewer "Ohiomom1". Will definitely make again.

My husband loved the creamy flavor of this. But the funny thing is, he hates sour cream. So of course, when he was raving about the flavor, I just smiled and said "thanks honey".

Great recipe. I brown the chicken first, though. It renders some of the fat out of the skin, adds flavor, and improves the texture. Also, red pepper flakes can vary greatly in heat, so a teaspo...