From EatingWell: March/April 2007, EatingWell for a Healthy Heart Cookbook (2008)
Brilliant red paprika, the main seasoning in Hungarian cooking, gives this light version of chicken paprikash its color. Vary the heat by using hot, sweet or a combination of paprikas. Serve over whole-wheat egg noodles with a side of steamed broccoli and a cool fruit salad for dessert.
This was pretty good. We made extra sauce and then used 2 additional red peppers. I didn't want to over cook the peppers by cooking the sauce down forever so I added a bit of corn starch mixed with stock to thicken.
If I wasn't cooking it for kids I am guessing I would rate it higher with some heat! Still was pretty tasty as is and I just added a bunch of crushed red pepper to my own plate.
My family really enjoyed this. I made a few changes - used red bell peppers instead of green as we prefer the flavor. In addition, I added about 50% more paprika than called for and yes - you must reduce the sauce down a bit before you add the chicken or it can be watery. Overall, a lovely, simple and fairly easy weekday meal.
This dish was quite nice and easy to make. It had a lot more flavor than I expected, although I did add some hot pepper flakes for a little extra kick. Would also be very good cooked with shrimp.
This was really good. I used hot paprika and Pablano peppers instead of bell. I will be making this again.
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