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    You are in: Home / Recipes / Chicken Paprikash Recipe
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    Chicken Paprikash

    Average Rating:

    43 Total Reviews

    Showing 41-43 of 43

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    • on May 06, 2002

      This Csirke (chicken) Paprikas is something I grew up with. Very similar to these versions, however, I use more onion and cut up 2 or 3 canned plum tomatoes and one half of a small green pepper cut in thin strips. Place this on top of the chicken after it is browned, paprika'ed and nearly covered with the broth. Yes, I also make a slurry with flour and water. Oh yes, the spaetzle are called "nokedli" or "galuska", depending on where you came from.

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    • on April 17, 2002

      I had this last night, but I'm not going to give it a rating because I messed it up. I halved the recipe, but forgot to decrease the simmer time, so I burned the bottom of it and ended up with no gravy.....BUT it smelled wonderful, and the bits that I did have on my spaetzle was yummy.

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    • on March 24, 2002

      This is a favorite meal for my husband--lots of childhood memories. I was taught this recipe (mine is very similar) by my father-in-law and he used lard rather than butter and we do it all in one pot--butter,onions, paprika and then brown the chicken and then add the broth or water. The biggest difference I find comes from the type and freshness of the paprika--a nice red hungarian paprika is all I'm allowed if I'm serving it to my father-in-law

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    Nutritional Facts for Chicken Paprikash

    Serving Size: 1 (451 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 663.7
     
    Calories from Fat 448
    67%
    Total Fat 49.8 g
    76%
    Saturated Fat 18.9 g
    94%
    Cholesterol 209.2 mg
    69%
    Sodium 729.0 mg
    30%
    Total Carbohydrate 5.3 g
    1%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.3 g
    9%
    Protein 46.9 g
    93%

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