Comments on: Poulet au paprika à la hongroise (chicken paprikas)

By: Laura

Laura — Wed, 22 Sep 2010 18:47:32 +0000

My mum omits tomato … can make it too sour … and does not thicken with flour last stage of cooking (which I do, and I go really easy on tomato too) … I put a pot of tejföl on the table as I like it with a dab, not cooked in …
Piros Arany, Gulyás krém, Erős Pista (or diced red chilli peppers), Vegeta are the seasonings that most Hungarians would use with this dish (the nearest they get to “convenience food ?) …
And paprikás csirke is as close as Magyars get to convenience food ?
Nokedli is the ONLY accompiment to any paprikás !

By: valerian

valerian — Sat, 14 Nov 2009 21:21:40 +0000

thanks for the compliments. pilaf and peas not authentic , but must be great. it is not about authenticity it is about the taste. right? onions are part of the recipe. sorry, I left them out from the ingredients list, but it is in the description. (i will correct it). some people add mushrooms. i don’t. but i make a very similar mushroom paprikas for katy (my katy ). she is vegetarian too.

By: Shawn

Shawn — Sat, 14 Nov 2009 18:41:12 +0000

My dad, who is American but has been living in Switzerland for the past 25 years, makes the most delicious chicken paprikas and serves it with rice pilaf and peas. I’m not sure if the rice and peas are “authentic” or not, but it is by far one of my most favorite meals, even though I am vegetarian and don’t eat the chicken! He puts mushrooms and onions in his. Great website- glad my friend Katie told me to check it out!