Chicken Perkelt Recipe -
Chicken Perkelt Recipe
  • READY IN 50 mins

Chicken Perkelt

Recipe by  

"Eastern European favorite - light and tender! My husband asks for this at least once a week."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. In a large skillet over heat, heat oil and add chicken and onion. Season with bouillon, paprika and salt and pepper to taste. When chicken is almost cooked through, stir in the mushrooms. Cover the skillet and cook for 5 more minutes or until the mushrooms are tender and the chicken juices run clear.
  2. When chicken is done, stir in the sour cream and turn off the heat. Serve hot over rice or pasta.
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Reviews More Reviews

Most Helpful Positive Review
Mar 28, 2003

I loved the results that I got - but I did substantial tinkering! I used fresh mushrooms instead of canned, and instead of mushroom-juice and chicken boullion cubes, I used two cups of strong, homemade chicken stock, and thickened it just a touch. I also used sharp paprika instead of mild, and increased it to about three tablespoons. I used eight boneless chicken thighs. Plenty of gravy for mixing with the rice. Rave reviews. I definitely will make this again!

Most Helpful Critical Review
Oct 25, 2006

My husband and I thought this was one of the worst meals we've ever had. Chicken dry and tasteless, sauce(?) awful, just all around bad. If you make all the changes everyone says to make then you aren't making this recipe anyway.


53 Ratings

Jul 28, 2005

I was raised on this chicken recipee, although slightly different...try adding a sweet juicy tomato and some chunks of green pepper for even more flavour, omit the sour cream and cook till sauce is reduced and thickened...and only use Hungarian paprika, makes a world of difference. This dish can also be made with stewing beef or pork. YUM!!!

Apr 05, 2006

With the changes I made, it will definitely be repeated over and over. I seasoned the chicken thighs (all I had) with garlic powder, adobo and pepper. I also added about 1/2 cup of white wine and used fresh mushrooms. Other than these changes I followed the recipe exactly and it was delicious! Thanks for sharing!!

Jan 24, 2003

This was good served over spaetzle. I used half hot and sweet paprika and added some white cooking wine. I think it could have used a little more spicing up, I had to keep it mild for my 18 month old daughter.

Aug 08, 2008

Very good variation on chicken stroganoff.

Jan 24, 2003

This turned out pretty good, but I too made changes. I didn't have any paprika so I substituted cumin and coriander. (We love Mexican). I also added about a cup of water along with the mushroom liquid to make more gravy. Still I wished I had used more water. Still wasn't enough gravy. Will try again.

Jan 24, 2003

Great recipe, great taste. I used fresh mushrooms and added about 1/4 cup of water as the liquid. Instead of spooning over rice in individual servings, I just mixed the entire dish with a cup of cooked white rice in a big bowl. It was delicious...fed three grown men...they just kept eating and eating....we all really enjoyed this one. Thank you!


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  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 3.1 g
  • 1%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 28.3 g
  • 57%
  • Sodium
  • 554 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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