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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on August 10, 2008

      Very good, extremely fast and easy to customize. One family member hates tomatoes, so I left those out. I saved a couple minutes by sauteeing the onions and chicken at the same time. Added most of the broth, then the sour cream and warmed to a bare simmer. I also thickened the sauce with a bit of the broth mixed with cornstarch after I added the sour cream and cooked it down a bit. Added some salt and fresh ground pepper, too. I served it over herbed couscous with steamed broccoli on the side and it was a hit! Thank you so much for sharing this quick and simple recipe! Next time I'll add some mushrooms just for fun, I think.

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    • on February 25, 2006

      Like some of the others, I used skinless chicken thighs and canned tomatoes. I served it over brown rice. It was wonderful.

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    • on April 04, 2005

      Very yummy and super simple to make. Had all the ingredients in the house (except fresh tomatoes, but I did have canned, which worked fine). Served this along with Spaetzle (noodles) #53605 which was very good. This will definately be a repeat dish in our house.

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    • on April 01, 2005

      Very easy to prepare and oh so yummy! I used canned tomatoes instead of a fresh one so I didn't add any chicken stock but the sauce came out really good. I served this with Box O'Wine's Hungarian Nokedli and my husband asked when I am making this again! Thanks for sharing, Deborah!

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    • on December 17, 2004

      I made this yesterday for our dinner and it was fabulous. I used chicken thighs and Canned Plum tomatoes as I didn't have any fresh. Because it takes thighs a little bit longer to cook (and I had left them whole) I put them back into the pan after browning the onions and adding the stock etc. I then covered it and let it simmer for about half an hour. The sauce ended up a bit on the runny side (probably because I covered it) so I (and I hope this is not a sacriledge) sprinkled some Chicken gravy powder over it to thicken it a bit. I used half fat creme fraiche. We were delighted with the results! This was really delicious served with mashed potatoes. Thanks for a great recipe I know I will use again!

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    • on December 14, 2004

      Growing up in a Hungarian household I have had Chicken Paprikas more times than I can remember. I made a special dinner last night to honor my Hngarian father, who passed away two years ago. My dad would have loved this! For religious reasons I left out the sour cream, and used olive oil instead of butter, but it was still wonderfully delicious! I used a whole boned and skinned chicken, cut into bit size pieces. Served with Box O'Wine's Hungarian Nokedli (Dumplings) #54823, this made a meal my father would have loved to have eaten every day! Thanks for bringing back some wonderful childhood memories.

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    • on August 02, 2004

      I made this with chicken thigh (no skin, no bones) instead of breast cause that was what I had in the fridge. I also used olive oil (not butter). Great recipe to serve over rice; the only reason I didn't give this a 5-star is because the amount of sour cream is too much. I used 1/4 cup just as the recipe stated and I found it to be too 'creamy'. The next time I make this, I will reduce to 1/8 cup. Thanks for posting!

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    Nutritional Facts for Chicken Paprikash

    Serving Size: 1 (353 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 321.4
     
    Calories from Fat 157
    48%
    Total Fat 17.4 g
    26%
    Saturated Fat 9.9 g
    49%
    Cholesterol 103.9 mg
    34%
    Sodium 193.4 mg
    8%
    Total Carbohydrate 10.2 g
    3%
    Dietary Fiber 2.5 g
    10%
    Sugars 3.1 g
    12%
    Protein 31.9 g
    63%

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