Hungarian Chicken Paprikash

From: Chef hippiegramma

On Jul 16, 2006

The REAL Hungarian chicken paprikas also adds sour cream at the end of cooking...that's what makes it yummy! And, I also cook the chicken,etc in chicken broth which adds a whole lot of flavor. And,yes,the chicken should definitely be seasoned (kosher or sea salt and fresh ground pepperbefore and during cooking, to taste!This recipe is much closser than some posted.You don't add things like tomato paste(?!),tomatoes or anything like that. We also serve it over a homemade noodle-type thing called dumplings! K~

From: Mysterygirl

On Apr 27, 2006

I was a bit disappointed in this recipe. It didn't seem to have the flavor I had hoped for. I think that next time I will season the chicken with some salt and pepper and perhaps the onions too. There just seemed to be something missing for me.

From: Sue L

On Dec 16, 2003

This is a very basic, hands-on, simple to prepare recipe, that is very mild and gentle on the palate. It's the kind of cooking that reminds me of home, with Mom bringing gentle food when I couldn't eat anything out of the ordinary. Definitely comfort food. Thanks for posting!

From: Mirj

On Nov 17, 2003

I'm half-Hungarian and have been eating several different versions of this dish my entire life. I have seen some recipes that are so complicated you need a Ph.D. in Hungarian rocket science to work them out. This recipe is simple, and the result is delicious. I used a combination o chicken thighs and chicken breasts, off the bone. I have to agree with Ziney, try to get the Szeged paprika, it is the best in the world, and once you try it you will never to back to the stuff you find in the supermarket (unless it's a Hungarian supermarket in Szeged). I served this over broad egg noodles. Good one, Xiney!