Chicken Paprikash

October 1998, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.8 (30 votes)

When you are craving a creamy chicken dish, try this streamlined version of a Hungarian classic. Instead of egg noodles, serve it over Steamed Vegetable Ribbons.

Chicken Paprikash

1 Review for Chicken Paprikash

I loved the flavor

I just made this dish for lunch/dinner. Instead of using fresh or frozen chicken, I used pregrilled chicken strips, no added flavors. So I cooked the vegetables (I added some sliced fresh mushrooms too) and spices first, then added the chicken and simmered until everything was warmed. Then added the sour cream. I did not have dill, (shame on me), so I sprinkled with parsley. Instead of rice or pasta, I heated up a creamy spinach (frozen, green giant) and topped it with the chicken mix.
For the rest of the family (for later) I mixed in some leftover pasta. I love paprika and the combination of garlic, onions, mushrooms, paprika and red bell pepper could have been spicier than desired, but the small amount of sour cream toned it to just the right flavor. I would definately make this again.

Fast ,tasty, easy to adapt to ingredients on hand

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner