Randy Mayor; Jan Gautro
4 servings (serving size: 1 potato and 1/2 cup chicken mixture)

The traditional Hungarian dish of chicken and onion in creamy paprika sauce makes a hearty topping for baked potatoes.

How to Make It

Step 1

Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.

Step 2

Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.

Step 3

Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. Remove from heat; stir in sour cream.

Step 4

Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.

Ratings & Reviews

Stasiacooks's Review

May 23, 2014
This is a favorite in our household. Great flavor, great comfort food. We serve over mashed potatoes. Sometimes I use smoked paprika.

ChefInSR's Review

January 15, 2014
Never having made this, I am going to comment anyway. We do not like bland food in our family. Many years ago, I worked with an English lady who had a Hungarian husband, and she made paprikash for him frequently. For this amount of chicken, the amount of paprika would have been well over a tablespoon, and the amount of sour cream would have been at least doubled. This dish requires a bold addition of spices. Garlic is not traditionally used, however.

leaan22's Review

March 25, 2013

sisterscaryluv's Review

January 23, 2013
Quick, easy, tasty.

Huskerguy's Review

November 14, 2012
This is really very good. Followed the recipie except I did use smoked paprika and served over mashed potatoes. Quick cooking and easy to prepare, a very nice weeknight meal.

Hepyaddakat's Review

June 05, 2012
QuiteContrary, I feel your pain. I am just reading this recipe and it already SOUNDS bland to me. As a Hungarian woman who makes Chicken Paprikas from her great-grandmother's recipe -- which I will never share, sorry -- I will say the differences in this and the authentic recipe are very vast... Real Chicken Paprikas is anything but bland! (By the way, there's no "h" on the end of 'Paprikas' -- that's just the pronunciation.) Chicken should be coated in a spice rub, not tasteless flour. Also, no Hungarian fries anything in butter -- too expensive for our cuisine's humble origins! No garlic! We aren't Italian! And you'd be better served to dump all that paprika/salt/pepper into your sauce! If you aren't putting a good amount of paprika in the sauce, you aren't making Paprikas. Good luck....

GailKelly's Review

May 15, 2012
Pretty good. Not quite as flavorful as I was expecting but still filling and delicious.

SuZQCooks's Review

March 12, 2012
My husband loves this and says it is on the A+ List. My 4 kids ages 5-12 love it too! I have made it twice and followed the recipe almost exactly other than using Smoked Paprika rather than regular. That gives it great flavor. I also baked the potatoes in the oven rather than the microwave. One change I will make next time will be to add the paprika and flour after browning the chicken. Coating the chicken with that turns it pink making it really tough to tell when it is done. I served it with a spinach salad and garlic bread sticks and everyone loved it.

charoulli's Review

March 11, 2012
We all loved this! We only added a salad and it was a complete meal. The only thing I did different was actually bake the potatoes rather than cook them in the microwave. I pierce them, pat them in salt and individually wrap them in foil. The salt maes them tender rather than dry. Will be adding this to my recipe book because I am making it again!

DFMcQueeney's Review

Lou Bear
March 03, 2012