Quick Chicken Paprikas

Made with all hot smoked paprika since that is what I had on hand. Otherwise as per the recipe. It was very tasty. Would make again. Served over pasta (I think we used penne since we had it in the pantry.)

This was an amazing recipe. I made it as written. The whole family loved it.

This was so good! Picky teenager liked it :) Made as described except I was nervous about the 3T of sweet paprika so I only added 2, but 3 probably would have been ok. On initial taste the sauce felt a little chalky so I added another 1/4-/1/2 cup of stock and that fixed it. Added some fresh dill on top because it felt right. Served over brown rice and with a side of toasted cabbage. Delicious!

A point of interest for media crossover: Chicken paprikas(h) was the favorite dish of Captain Benjamin Sisko of Star Trek Deep Space 9 series. Just to spice up your prep if this delicious dish! https://memory-alpha.fandom.com/wiki/Chicken_paprikash

What amount is one-half a can of crushed tomatoes?

I am a bit puzzled at how does using boneless chicken breasts (as opposed to whole chicken legs) make this version of paprikas recipe easier and “doable any day of the week”… it’s the same amount of work, except the result is a bit less delicious! It’s the dark meat you want here, and cooked with all the skin and bone there is. Colagen is magic. The breast meat is fine, I suppose, especially is that’s all you have in the fridge. But if it’s skinless, do not even bother.

Being from an Eastern European, Yugoslavian-Lithuanian ethnicity to be exact, my grandmother, who was Yugoslavian did make this for us. I liked it then and now with this new recipe, same ingredients except I don’t recall her adding the crushed tomatoes but there were tomatoes in her recipe we will enjoy Chicken Paprikas again. Thanks for the memories.

Also, it’s not any easier than the real thing. Just a bit quicker.

Have made twice-Delicious. Great leftovers too—serve with a green salad. Yum!

Some changes would help make this more authentic Hungarian. First, add some chopped celery and carrot to the onions. Adding bacon / bacon lard is the traditional approach. Instead add 4 oz of prosciutto to the recipe (as you add the chicken stock). Skip the smoked /hot paprika, and stick with the Hungarian sweet paprika. For an interesting variation, try adding 8 - 16 oz of mushrooms. Agree tomatoes and tomato paste are not traditional, but they work OK. My family is from Budapest.

Very good, made to recipe minus the pasta (we used a grain mix instead, more nutritious). I think the issue that folks are facing is that it is hard to find good sweet paprika (AKA normal paprika) in normal stores in the US. I think that overall the dish could have used a little sweetness, and that I’ll add a touch of honey next time. I also added peas because why not!

I didn't find this quick at all. It was ok, but I would explore more traditional tastes for goulash.

Back in the 60s and 70s this dish was far more ubiquitous. I followed the recipe, except that I used dried onions, canned tomato sauce, NO garlic, and half the amount of paprika. It tasted exactly the way I remember. Simple and delicious. Thanks!

I make pretty frequently and in addition too use red onions, add green and/or red peppers, white wine, and lots of dill. The dill amps up the flavor , which can be lacking in this dish.