Sounds like a keeper. Thanks for posting it!

AT, I have made this before and it is delish! Try it with a mix of both sweet and hot paprika for some added UMPH.

Peppi

I have some smoky paprika that I haven't tried. I wonder how it would be in this dish?

I love chicken paprikash but I've never made it, Ken doesn't care for sour cream so I rarely use it in a main dish where he can't avoid it. We used to have a Hungarian restaurant in our town at the lake and I often ordered their chicken paprikash, it was so good! They served it over spaetzle, yummmmmmm.

Beverly, I'm not a fan of smokey paprika, so I cannot comment on using it in this dish. I do think that Peppi's idea sounds good to me! Believe it or not, I've never tried hot paprika!

Dumb question - is hot paprika the same as cayenne?

There are no dumb questions Woodie. Hot paprika isn't the same as cayenne. Also, about Ken not liking sour cream. There was a time when I hated sour cream and would not eat it on anything. Then one day a friend served me some of her potato salad and it was the best potato salad I had ever eaten. I later learned it had sour cream in it and that was what was making it so good. I started adding sour cream to my potato salad and I've grown to love it on everything. So you might give him some potato salad with a little sour cream mixed in the mayo and don't tell him. First thing you know he'll be loving sour cream!

I've made Chicken Paprikash a couple of times and it was pretty tasteless. I think I just used bad recipes and I'm going to try this one first chance I get. It really sounds good. Maybe I'll just sample some of the smoky paprika on a spoon before I add it to anything to see if I like it. It was one of quiet a few things I bought from Penzeys to try. One of the things I bought was Sandwich Sprinkle and I don't recommend it. It's mostly salt and really doesn't taste good at all.

I've never made or eaten Chicken Paprikash. In fact, until today never even heard of it. LOL

woodie, Mike doesn't care for sour cream either. I'll never forget the one (and only) time I made Beef Stroganoff with pieces of tenderloin. I think that's the only time he's made a critical comment about something I've cooked. I'm usually my worst critic. Anyway, he said something like, "what a way to ruin a good piece of meat." Didn't know at the time he didn't care for sour cream. He doesn't mind the addition of creme fraiche to soups and that's pretty close, so one of these days I may get up the nerve to try stroganoff again.

Beverly, your potato salad trick wouldn't work here. He won't touch the stuff unless it's German. ;)

Ya know what? Ken and Mike are a lot better off not eating sour cream. I wish I hadn't learned to like it. Calories, calories, calories!

Beverly, if Ken's like Mike he makes up for it in other ways. ;)

I have never had smoked paprika but it sounds good! Also, if you have any roasted red peppers in your freezer, add them at the last minute. Really nice and this dish works well with pork peices too.

Paprika is a variety of peppers...originally from the new world and hot and over many, years bred in northern Europe to be mild.
While hot paprika maynot be the same plant as chili peppers or jalapenos, it would be a very close relative.
Linda C

From the Culinary Cafe:

Paprika is a spice which comes from a mild red pepper in the family Capsicum annum. It is a brilliant red powder and often used as a garnish.
The peppers used in Paprika are grown in Hungary, Spain, South America and California.
Paprika is the main flavor in Hungarian cooking, including dishes such as Goulash and Chicken Papikas. In the United Sates, it is often used as a garnish on stuffed eggs, fish and cheese and vegetable casseroles. Spanish Paprika flavors shellfish, rice and sausage dishes. In Morocco, Paprika is used in tomato dishes and salads.
Paprika ranges from sweet and mild to hot. American Paprika is the blandest, while Hungarian Paprika has the greatest range of flavor.
Paprika, as a member of the capsicum family, is indigenous to the Western Hemisphere. The pepper is grown widely and takes on a slightly different flavor depending on local sooil and climatic conditions.

This recipe sounds wonderful. Ingredients now on my shopping list.

Peppi, I haven't had time to make this yet either, but I am going to use your idea of mixing the paprika too. I like a little buzz to my food, and so does my husband. My mother in law seems to just be fussy no matter what, so if she doesn't like it with some zip, I'll make her a peanut butter and jelly sandwich or something.

woodie, I LOVE the idea of serving this over spaetzle! We could eat spaetzle until the cows come home! What a terrific way to have this.

My husband hates sour cream and would literally gag I think if he ever had to eat a spoonful of the stuff, yet.. YET! He loves my potato salad, my mashed potatoes, beef stroganoff, and allllll sorts of other things that have sour cream in them, even to the point of being a main ingredient! I make a fruit dressing that is ALL sour cream, grand marnier, and a little brown sugar, and he thinks the stuff is manna from heaven.. and has NO idea it is sour cream!

He hates mayonnaise the same way. I think it is a mind set and not a tongue thing in his case.

I would be interested in trying the smokey paprika too. I use lots of paprika in a rub recipe that I think would be wonderful to try the smokey stuff! And, adding it to goulash might be nice too! I have never seen it though, so, I wonder if I LOOKED for it, if it was always there! I JUST found and have been buying Hickory Smoked Salt for goodness sakes! LOL I am a late bloomer I guess!

My mom is Hungarian (born and grew up in Budapest, moved to the US to go to college) and I grew up eating her recipe. I know she never put tomatoes of any sort in her Paprikash, but just to be sure I asked her if she had heard of it. She actually made gagging noises at the thought. I also think 2 teaspoons of paprika is waaaaaaaaaaaay to little. I think for a cut up broiler, I use about 1/4 cup (or more) of sweet paprika. I get care packages from my cousins, so it isn;t a commercially available brand, but it is definitely richer tasting than any I have that were store bought. NOt hotter, just richer.

I also do not care for smoked paprika, but I guess if someone likes the flavor, it might be worth a shot.

The Hungarian version of Spetzle is called Nockerl (yes, I can pronounce it, but I'm not good at spelling things phoenetically... it sounds sort of like new-care-lee). If someone wants the recipe for the Hungarian Nockerl, I will type it up.

THe recipe sounds interesting, but not what I would call Chicken Paprikash.

Alexa

Alexa, I didn't even notice the quantity of paprika it called for, but I agree, that is too little. I have done it with and without the tomato and I like both. Personal preference I guess.

The flavor in paprika wears out if kept too long. And hot paprika does have the zip of cayenne, so use with caution. The difference in richness of fresh paprika and the old stuff is very noticable. I got a bunch of paprika from Penzeys, and then a friend brought me back twice as much from Hungary. So I've been on the lookout for recipes that use paprika to use it up before it goes bad. Not much in the vegetarian realm for paprika. I don't often make deviled eggs or garnish my potato salad, lol.