By MsKittyKat on July 13, 2004
"This recipe can be very easily doubled or tripled as necessary. I serve this with buttered egg noodles and broccoli."
Serving Size: 1 (353 g)
Servings Per Recipe: 2
"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."
"Like some of the others, I used skinless chicken thighs and canned tomatoes. I served it over brown rice. It was wonderful."
"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."
"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!"
"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!"
"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."
"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! "