Cookbook talk:Paprika Chicken

This recipe was the Featured Recipe on the main Cookbook page from March 30 2004 - April 7 2004. Gentgeen

moved from recipe page

We would like to spread the word though Paprika is great with almost everything!

Paprika Rules!

end moved section

sour cream?
I make something similar, chicken paprikash, which has a sour cream, paprika, and onion sauce. Here is the recipe:

http://www.recipesource.com/ethnic/europe/hungarian/00/rec0019.html
 * "Chicken paprikash" and "paprika chicken" are exactly the same thing, which Hungarians call "paprikás csirke".

problems
If you follow this recipe as given you'll end up with a scorched mess which you'll have to throw away. It should have some chicken stock or water added in which to simmer the meat and vegetables until they're cooked, otherwise the paprika and veggies will burn and the chicken will be dry and undercooked in places. motterj

True...and also, regarding the sour cream question....authentic Chicken Paprikas is indeed finished in the last minute or two of cooking with sour cream and sometimes (optionally) a little bit of white "rantas" (roux) if you like a slightly thiker sauce (just don't overdo the thickening). Some folks use tomato as well and some don't but most Hungarians agree that if you leave out the sour cream, you haven't really made chicken paprikas. Period. It is essential to the dish. AnonymousHunkie

No problem
True. Let's make this recipe work. Warrington (talk) 21:24, 1 September 2008 (UTC)

Done.

Warrington (talk) 10:11, 2 September 2008 (UTC)