By Brent Bowser on March 21, 2002
Photo by cyaos
Photo by cyaos
"A Traditional Hungarian or German dish, depending on how you accompany it. Very Filling."
Serving Size: 1 (451 g)
Servings Per Recipe: 4
"This is excellent. A new family favorite. Only changes I made was using all chicken breasts and I made a slurry with 1/4 cup of flour and added to sauce before adding sour cream. I served over wide egg noodles."
"Made this for Father's day with spaetzle. The whole family Loved it! Great chicken! Thank you! UPDATE: Just have to update...was in a hurry to get to ball game and had chicken out. My daughter requested "that german chicken". Browned the chicken and put it all in the crockpot on high for 4 hours. Was perfect when we got home!"
"This is very close to my mother/grandmother's version (they are hungarian). One little ammendment that my grandmother made was to add 2 T of ketchup --adds a little something. Thanks for posting!"
"Im hungarian. this recipe is not the traditional hungarian food. with butter you're not getting the same taste. Originally the sour cream is not on it. you put the sour cream on when you serve it, or if you like it with it. this isn't the hungarian chicken paprikas."
"This was very tasty and very easy. I served it over egg noodles."
"This is the second time I cook with Hungarian paprika and I am hooked. The chicken was so tender in the flavorful sauce. Since I just want an easy meal, I served my chicken with warm french bread and a tossed saled. Thanks for posting, we had an extremely satisfying meal."
"I have made this many times since it is just like my grandmother's recipe. It is wonderful! I serve mine on wide noodles."
"This recipe was great! Didn't take much and it turned out so tasty. My husband who is super picky and doesn't like my mom's recipe had seconds!"
"The recipe was easy but a little bland so I added garlic powder, hot sauce, and a little more onion powder and it was delicious"
"This is just like the way I make my chicken paprikash, only differance is I use use more finely sliced onion (for flavor) & you got to use skin on with the bone chicken (I use breasts) for flavor. After simmering I remove the meat from the bones & cut it up in bite size chunks. We love it over spaetzels, just eggs & flour dropped into boiling water. Wonderful meal on a cold winter night!
You get so much more flavor by using the bones & fat then removing it.
Better then at the German restaurant!!!"
"Very good, easy to make."
"This was super, super, super good. I would advise against thickening the sauce with flour, though, as it was unnecessary and made the sauce a kind of yucky looking peach color."
"This is so good. I made this last night for supper and the kids and I lovedit. I served it with spaetzle and buttered asparagus. This is very easy and a great comforting meal. Thank you so much for sharing this with us, we will DEFINATELY make this again."
"This was very yummy, made spaetzle to go with it. We were looking for something new and different for dinner, and this was perfect. It was new to our family but the flavors are very familiar. Delicious!"
"I followed 'princess buttercup's' suggestion to brown the chicken and onions and throw it in the crock pot for a few hours. After 2 hours on high I turned it down to warm, and it was perfect. I did use a mixture of boneless skinless breast and thighs instead of a cut up chicken. Awesome meal!"
"Used skinless, boneless breast halves. Otherwise, followed the recipe as written. Chicken was tender and moist. Next time will add mushrooms, and thicken the gravy with flour."
"OKAY! EVERYBODY skipping the sour cream because they didn't have it--- here is a substitution I did last night that was fantastic! Use evaporated milk- for each cup add a teaspoon of lemon juice it passes perfectly for sour cream in this recipe. I added the flour to the milk/lemon juice and whisked it until smooth and THEN added it to the broth -I used 2 cups milk, 2 tsp juice, 1/2 cup white flour, and 3 cups broth made a lot of yummy sauce. I also added 2 long green peppers and 2 large portobellos sliced and diced WOW!"
"This was pretty good and was especially enjoyed by my boyfriend who was raised on Hungarian/German fare. I used boneless skinless chicken thighs and only had to cook for about 35 minutes. I served with egg noodles and peas although I believe that it would go better with spaetzle and will make it this way in the future. I didn't use the flour either and will use it next time as it was rather runny as is. Thanks for posting!"
"Outrageously GOOD! We had a German themed dinner and served this with Spaetzel. The family raved!! We're having it again this weekend. Thank you for sharing. In the "family favorites" it goes!"