Authentic Chicken Paprikash (Paprikás Csirke)

I used 1/2 Tbs of hot paprika and the rest with smoked paprika. It gave a nice warm heat and enough spice to give more depth of flavor.

Really delicious, creamy and unique flavor! We ordered high quality imported Hungarian sweet paprika online and it made a big difference in flavor. Used two small Hungarian wax peppers which had some heat. Served over German spaetzle.

Soupy and not very tasty.

This was fun to make and tasty, though it needed some heat so I used red pepper flakes. Lots of steps though; I wouldn’t do it on a weeknight. I used boneless/skinless thighs for convenience and the meat shredded up nicely in the sauce by the end. Had it over rice.

One of my favorite recipes to make

I doubled the recipe & limited the salt when cooking so those who needed low salt could enjoy. Served over egg noodles

This brought back memories. Walking home from school, we would be a block away, my friends would say that someone was cooking a good dinner. I would tell them " sure are that's my dad cooking. The closer we got they would realize I was right. Lol. I love chicken paprikash. So good.

This was so delicious. My husband couldn't get enough. I posted my pic on line and many people asked about it. I didn't have enough paprika but it was still delicious.

For veggies: added Okra, Spinach, bell peppers and Tarragon

What an incredible recipe to make if you have a spare three hours. It is basically chicken curry but instead of curry powder its paprika. Went well with nokedli, which I made too runny :(

Used butter not lard, passoverized with Matzo meal for flour Add potatoes for vegetarian adaptation Note sent to Kevin: Also I tend to leave in extra chicken fat, which can make it greasy, but it can blend with the cream

A bit prep intensive. I would chop tomatoes and pepper rather than dice for flavor distinction. Also add some red pepper flakes for bite if using sweet paprika and be generous with the paprika.