Comments on: Hungarian Paprika Chicken

By: Rachael

Rachael — Sun, 29 Jan 2012 22:56:54 +0000

echoing helen’s comment – this looks delicious, but I can’t access the site! Can we get to it elsewhere?!

Thanks :)

By: helen

helen — Wed, 09 Nov 2011 15:28:47 +0000

I would just love to make this recipe but the link doesn’t seem to work. Can I find it posted somewhere else?

Thanks :-)

By: Zita

Zita — Thu, 01 Jul 2010 07:43:21 +0000

As a Hungarian, I’m saying: Hungarian paprika is worth to try!!! We season so many of our dishes with paprika (soups, stews, etc). It’s an amazing spice. You can have sweet one and spicy one too.

Thank you Joy for cooking this Hungarian meal! I’m proud of my culture!

Zita

By: Vee

Vee — Fri, 26 Dec 2008 23:17:57 +0000

I’ve been meaning to try this recipe for ages, but then end up going with something else.

I have to say, though, that scrambled eggs have become my favorite food, whether it’s for breakfast, lunch or dinner. I really like huevos rancheros with cream cheese on toast.

But that said, it looks great, and I’m definitely going to make it before the year ends.

Oh, and I just discovered your blog, and I’m really liking it.

By: Shaw Girl

Shaw Girl — Wed, 10 Dec 2008 12:10:54 +0000

Ordered a chicken from my CSA this morning…making this dish this weekend!

By: greenfield way » Dinner via not matha, joy the baker, my husband and thriftiness

Sat, 06 Dec 2008 17:12:48 +0000

[...] pad kitchen. I was inspired to try a new version by a link posted on not martha which led to Joy the Baker’s original post. I cannot however leave well enough alone. My pantry, general cheapness, and my husband’s [...]

By: Zsuzsa

Zsuzsa — Wed, 19 Nov 2008 16:42:30 +0000

I am from Hungary and that looks delicious, though I would suggest you try it with a very Hungarian “dumpling” called “nokedli”. Take two eggs, scramble them with a pinch of salt, add 6-7 tablespoons of flour so you get a dough that is neither too firm, nor too soft. Meanwhile boil a large pot of water, add a pinch of salt to the water as well. Take a tablespoon and start cutting little pieces of the dough into the water. If you dip your spoon into the boiling water from time to time the dough wont stick to it. I normally use a small cutting board for this, I just dump the dough onto it and start cutting the pieces into the boiling water. Boil the dumplings till they all come to the surface, keep boiling for a couple more minutes and drain them. They are delicious with “Paprikás csirke” as this dish is called in Hungarian.

By: Jaime

Jaime — Mon, 17 Nov 2008 05:36:14 +0000

that looks so much better than the paprikash i made previously…

By: Laura

Laura — Mon, 17 Nov 2008 00:47:53 +0000

Hmmm… can I make this picture my screen saver to get me through all these dark fall days when hunger strikes? Yum! Love the new design too! :)

By: Amelia

Amelia — Sun, 16 Nov 2008 03:01:19 +0000

Funny, Georgia in the US is not an easy place to find Hungarian Paprika. Funny that you posted this on a day I was looking at a can sitting in the exotic foods area of TJ Max. They have it, but not a regular supermarket here? does not compute, lol.
I have made the dish before without the paprika, will have to go back and grab a can and try this.