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 teaspoon might make your dish way too hot. I'd start out with a 1/4 tsp or less. You can always add more. It came out very well for me, but I couldn't figure out why it seemed to lack the unique and very delicious flavor of the paprikash a Hungarian friend used to make for me. Eventually, I found out it was CARAWAY that provided that taste - about a 1/2 tspn of seed, lightly toasted in a dry pan and gently bruised. Just what it needed,
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Great recipe. I brown the chicken first, though. It renders some of the fat out of the skin,...