6 Reviews

I followed this recipe to a tee but I substituted all vegan ingredients (tofu sour cream, seitan for chicken and vegetable broth for chicken broth). It was very easy to make, and I think the best part of this recipe was the paprika I used (smoky and hot Hungarian). It was killer! I'll definitely make this again! No need for flour in the sauce in this recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Kumquat the Cat's friend July 08, 2015

Very good, very moist dish. Served with sald on the side. My 16 year old has made this a couple times. The kids do request it!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Tinks599 May 26, 2008

My family loved it, too! My dad is true blue Hunagarian, and makes THE BEST Chicken Paprikash, and while this can't compare, it makes a decent "shortcut" version that left the platter empty. Next time I would add a little s/p, and wouldn't hesitate to use other chicken parts.

0 people found this helpful. Was it helpful to you? [Yes] [No]
pacmore May 07, 2008

Very good flavor for a low fat meal. I made this just as written, using sweet Hungarian paprika). I had trouble getting the sauce to thicken to my liking, so I added some cornstarch dissolved in water. I laso found that I needed to add a little extra sour cream to make enough sauce. I would make this again (with my little changes). It's easy and everyone liked it. Thanx!

0 people found this helpful. Was it helpful to you? [Yes] [No]
*Parsley* August 09, 2007

I just loved the flavor of the sauce this made. My son and husband were nuts about it as well. I used olive oil instead of butter. Yum yum.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Bogey'sMom June 03, 2007
Chicken Paprikash