Chicken Paprikash with Sour Cream

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• Michael

• Palm Springs

• 9/12/2022

Pretty tasty. I am in the middle of a kitchen reno, and my slow cooker is packed, so I did it on the stovetop. I used 3 slices of bacon as suggested, which amped up the flavor. I also added 2 cans of diced tomatoes, which probably bastardizes the recipe, but it gave it some texture. Like others suggested, I used lots of paprika - hot, sweet and smoked. I served it over rice and it was flavorful and hearty. Easy to prepare and I'd serve it to guests.

• beth_vdbe

• Madison, WI

• 3/30/2020

My father is German/Hungarian and he makes his Hungarian paprikash completely differently. That being said I followed this recipe but I added twice as much chicken stock (homemade). I crushed some cloves of garlic and covered chicken thighs (I only had skin off and boneless) with salt and pepper and the crushed garlic. Then I melted bacon lard or pig fat into the lard and threw in some caraway seeds. Then I added some butter and browned the chicken on both sides and set aside. Did the part with the stock in the pan. However, before this I sliced two onions thinly, and two garlic cloves thinly and add them into a bowl with the recommended amounts of papkrikas powders. I also added 2 tbls of tomato paste and 1 tbls of hungarian paprika paste (the hot one known as Csipos). Mixed this all together and added to the bottom of the crock pot. Then I added the chicken and the stock from the pan. Then I put the crock pot on high for half an hour and I proceeded to sautee some cremini mushrooms, a sliced hungarian hot pepper (you need a Hungarian hot pepper for this I mean good Lord!), and 1 thinly chopped celery stalk along with 2 diced slabs of bacon. I sauteed all this for a bit and added to the crock pot and mixed it up and cooked for another 3.5 to 4 hours on low. If you don't slightly pre cook the onions in a pan you need to get them on the bottom of the crockpot first at high heat for a bit to soften them. Then I made some egg noodles and set aside. I removed the chicken and added sour cream then plated and covered with cream. After you make all these changes the dish is delicious so I will give the recipe 2 stars because it is a half decent base upon which to build.

• KonradvonMarburg

• Markham. ON

• 3/6/2019

OMG没有番茄汁吗?附近的地方有足够的liquid in this recipe. Add at least 2 cups of tomato juice (even better, low sodium V8) enough to cover the chicken. The chicken both is completely unnecessary. You can deglaze the pan with water. The garlic is also optional (and not authentic paprikash). If at all possible, use sweet hungarian paprika and don't skimp.

• mkjcm3101

• Denver CO

• 10/21/2017

Sorry just can't give this a 4 fork rating. We found it a bit bland too -- the paprika flavor didn't shine through. I will make it again but will add more paprik and even this time I added more because it didn't sound like enough compared to other recipes. I did use the bacon suggested by the previous reviewer and like other reviewers I added some vegetables as well -- button mushrooms and cremini mushrooms along with some diced yellow peppers and a few diced tomatoes. I dredged the chicken in flour seasoned with black pepper, and both kinds of paprika. Plus I used chicken breasts cut into chunks. Overall the dish looked pretty but I was very disappointed in the lack of flavor in the sauce. I had some leftover that I will freeze and see if it tastes better the second time around -- plus I'll add more paprika ;-)

• amanda_ca

• Toronto, ON

• 3/4/2017

I give it four forks with one improvement: Cook 4-5 pieces of bacon until crisp, remove bacon, and use the bacon grease to brown your chicken pieces. Add a little olive oil if needed, but it should be enough.

• patrickcannady

• Chicago

• 12/30/2015

I used a scoop not a Tablespoon of paprika and cayenne instead of hot paprika (I couldn't find it...). Also I used garlic powder and much s&p before browning those chicken parts. I think it's flavorful but you really have to use your good cooking sense here. I used various chicken parts and probably too much chicken stock (I had no idea how liquidy it can get) but the end I think the result will yield a lot of sauce for my noodles. Really easy to throw together.

• capecci

• Baltimore

• 10/5/2015

A lot of people have said its too bland, not enough salt. I'm not a salt person but I do like a thick sauce. I cooked skin on chicken thighs for 5 hours and it was falling apart. I took the skin and the bones out and added a shaked up mixture of flour and cream to thicken it up. Served over egg noodles. AWESOME!

• margearita

• Clermont, FL

• 1/25/2015

I liked the recipe, but thought it needed more flavor. I added come cumin and cinnamon, and I know it is not traditional, but also added diced tomatoes and carrots which were sauteed with the onions. My family liked it much better with the changes

• MeganGam

• Mesa, AZ

• 1/20/2015

It was ok. Needed more salt and was a bit greasy. I used bone in chicken thighs with the skin on. I will make again but remove the skin. Also added more sour cream than suggested. Dill definitely adds a nice flavor.

• robertva33

• 1/13/2015

Delicious! Needed more salt than was called for; maybe this is why some readers thought it was bland? Imade it with chicken thighs and homemade turkey stock, which really elevated the flavor. Don't skip the dill!

• Anonymous

• 11/3/2014

I used bone-in, skin-on chicken breasts, but otherwise followed the recipe exactly. Came out pretty bland. I would definitely add more paprika (both sweet and hot) if I were making this again, but no one was impressed enough in my household to try this again. Very disappointing.

• KatieE1

• Arlington, VA

• 3/2/2014

This was delicious! I added mushrooms and used chunks of chicken breast instead of legs. I didn't brown them, just layered it all in the crock pot. Otherwise followed exactly. It turned out great and was ready in less than 4 hours. Excellent and easy!

• lindseyas1

• Birmingham, AL

• 7/23/2013

Well, I made this two nights ago and was just ok... and I just realized I forgot the sour cream! So I'll hold off on the fork rating for being an idiot. (Sans sour cream, I'd say a 2.) Having said that, there was too much liquid - next time I'll half the stock and reduce it down for a lot longer before adding to the crock pot. I also threw 2 chopped garlic cloves in with the onions and paprika. I'll definitely try it again and see. I love the idea of slow cooking during the week but it's challenging to find recipes that have a lot of flavor. This one is as good as most.

• hsblendo

• San Clemente, CA

• 3/7/2013

For those who say this dish was lacking in flavor, perhaps they should consider it is a Hungarian dish. Many eastern European cuisines are not necessarily loaded with bold flavors. It met our expectations, and the only change we made was to add 3 cloves of minced garlic. And definitely needed more sauce, so in went more broth.

• Richdaman

• 2/17/2013