On any given day my diet is consistently composed of scrambled eggs (seriously the perfect food), some variety of baked goods fresh from the oven, cheese (lots of cheese) and tea (I drink so much I run out of mugs).
Have I mentioned that I love scrambled eggs?ย I’m convinced that the perfect way to eat them is in tortillas, standing in the sunny spot in my kitchen flipping through cookbooks.
But this post obviously is not about my love for the egg.
There are days that I decide to slow down, take a deep breath and make myself something other than scrambled eggs for dinner.ย On those days I go for my no frills, yet somehow impressive Hungarian Paprika Chicken dish.ย It’s flavored with sweet Hungarian Paprika, onions, tomatoes, and the added creaminess of a touch of sour cream.ย Served it over a bed of buttery egg noodles, and the world is instantly coming up roses.
Everyone should have a no fail chicken recipe in their back pocket.ย This is mine.ย From my stove top to yours.
As a note, I think the big red tin of Hungarian Paprika is the only way to go with this chicken.ย You should be able to find it in your local grocery stores,ย it’s not a fancy pants thing.
Go say hello to the boys at Foodproof for my recipe.ย It’s a winner, I cross my heart. ย
42 Responses
that looks so much better than the paprikash i made previously…
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 “Paprikรกs csirke” as this dish is called in Hungarian.
Ordered a chicken from my CSA this morning…making this dish this weekend!
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.
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
I would just love to make this recipe but the link doesn’t seem to work. Can I find it posted somewhere else?
Thanks :-)
echoing helen’s comment – this looks delicious, but I can’t access the site! Can we get to it elsewhere?!
Thanks :)
SAME!!! OMG WHERE CAN I FIND IT??!?!?!?! :):)
Joy, you absolutely torture me with these things!! hahaha i love your blog sooo much!!
Found this in your archives–looks amazing but the link is broken!
I know this is old and you might not see it but foodproof seems to be no more; can I find the recipe anywhere else? I found it because I’m making your chicken pot pie with cream cheese and chive biscuits tonight and this was suggested to me by “You Might Also Like” and it looked good. :)
This looks amazing & I would love to try it out. Unfortunately it looks like the link to the recipe is old though ) -:
hi! The link is not working. Could you post this here?
Hello! I see no recipe for this Hungarian Paprika Chicken. I think the link is gone/broken. Can you please repost?
Thanks!
Lisa P. from Shelby Twp, MI