About this recipe: My grandmother made this hearty chicken dish whenever we visited her. It was the only thing I'd eat until I was ready to burst! It's wonderful.
This was very good, I have made it twice.Both times I used bonless breast because thats what we always have on hand. the first time I used regular (spanish) Paprika, and it was pretty good. The second time i used Hungarian paprika, Oh my god what a difference. the second time i made it it was for 9 hungry firemen. They devoured it. I know alot of people say to make good paparikash you need to use bone in chicken, but i'm here to say that this was outstanding with bonless breast. I will be making this for years to come. Thanks for sharing - 11 Dec 2008 (Review from Allrecipes US | Canada)
Use chicken stock instead of water, lots more flavor! We love chicken paprikash! - 13 Apr 2010 (Review from Allrecipes US | Canada)
Very Good Easy to make. I used all thigs and legs. I cookeed this in the crock pot and was done in about 3-4 hours. This will definately be part of oour regular menu - 28 Sep 2008 (Review from Allrecipes US | Canada)