Chicken Paprikash Recipe (2024)

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by Mike Hultquist · Jan 18, 2023 · 58 Comments · Jump to Recipe

A Hungarian staple, this classic chicken paprikash recipe is made with browned chicken simmered and served in rich and creamy paprika sauce, so satisfying. You can make it mild or spicy!

Hungarian Chicken Paprikash (Paprika Chicken)

Have you ever heard of Chicken Paprikash? You are in for a treat, my friends, because I think you're going to love this dish.

If you're looking for a quick and easy chicken dinner option that doesn't take much effort, print or save this one for your recipe book, because it may become your next go-to weeknight meal.

Paprika sometimes gets overlooked as a spice in the spicy food lover's arsenal because it usually isn't very "hot", but that's because most grocery stores only carry one or two brands.

The truth is, there are many different types of paprika ranging from sweet to hot and varying in levels of overall pungency, from sweet paprika to Spanish paprika, smoked paprika and more.

With so many paprika options, you could make this dish in so many ways. Time to stock up on some paprika!

Let's talk about this famous dish.

What is Chicken Paprikash?

Chicken Paprikash is a hugely popular Hungarian dish so named because of the heavy use of paprika, which is the National Spice of Hungary.

The recipe is made by simmering browned chicken in a rich and creamy sauce spiced with paprika, giving this comfort food its wonderful flavor. It's also known as Paprika Chicken. There are many variations, of course, depending on the region and preference of the cook.

Some versions of the recipe skip the onion and focus on bell peppers, and vice versa. Some use tomato paste instead of tomatoes, and some skip the tomato entirely and use only broth to thicken a light roux.

Some older versions skip the sour cream addition, though many modern versions include it.

My version incorporates both bell peppers and jalapeno peppers, which add a bit more zestiness. I also include canned tomatoes for ease of cooking, and use a lot of paprika, the dish's signature spice.

I also stir in sour cream or crema at the end because it's just so darned delicious that way.

Let's talk about how to make chicken paprikash, shall we?

Chicken Paprikash Ingredients

Butter. Use 1 tablespoon butter (or use olive oil)
Chicken. Use 2 pounds bone-in chicken pieces. I used thighs for this recipe, skin on. You can also make paprika chicken with chicken breast.
Vegetables. Use1 large onion, 1 red bell pepper, 1 jalapeno pepper, (optional, for more spice factor) and3 cloves garlic. Traditional chicken paprikash uses only onion and skips the peppers.
Paprika. I use 3 tablespoons sweet paprika and1 teaspoon hot paprika. You can use cayenne powder if you can't find hot paprika.
Salt and Pepper. To your personal taste.
Tomatoes. I use 15 ounce can tomatoes. You can also use crushed tomatoes or fire roasted tomatoes, or you can use fresh chopped tomatoes. Optional. Many traditional chicken paprikash recipes do not include tomato, but many modern versions do.
Dairy. Use 1/2 cup sour cream (room temperature - or use crema, yogurt, quark or heavy cream). This is what gives it the creamy quality we all love.
FOR SERVING: Spicy chili flakes, fresh chopped parsley, cooked egg noodles if desired

How to Make Chicken Paprikash - the Recipe Method

FOR THE CHICKEN

First, heat the butter or oil in a large pan or large pot to medium-high heat. I like to use my Dutch oven for this usually when making a larger batch.

Pat the chicken dry, then season with salt and pepper. Add the chicken skin sides down. Sear the chicken 4-5 minutes per side, allowing the fat to render and the skin to turn a nice golden brown.

Patting the chicken as dry as you can really helps the browning of the skin.

After you brown the chicken, remove it and set it aside for now. I just it with the skin sides up onto a plate.

FOR THE CHICKEN PAPRIKASH SAUCE

Drain some of the fat from the pan, leaving about a tablespoon. Add the onion and peppers. Stir to get all those flavorful brown bits from the bottom of the pan.

Cook for 5 minutes to soften at medium heat.

Add the garlic, sweet paprika, hot paprika, and salt and pepper to taste. Cook, stirring, for one minute. I like to add the paprika when I add the garlic to allow the spices to bloom a bit in the pot.

You'll be able to smell that gorgeous garlic cooking. Don't let it burn.

Add the tomatoes to incorporate, stirring constantly. If you're using fresh or chunkier tomatoes, break them up a bit with a wooden spoon.

THE SIMMER & FINISH

Add the chicken back to the pan. You can scoop some of the sauce over the pieces of chicken if you'd like for more of that paprika sauce flavor to work its way into the chicken.

Cover and simmer for 20-25 minutes, cooking until the chicken is cooked completely through. It should measure 165 degrees F (74 C) internally when measured with a meat thermometer.

NOTE:I like to use myThermoPop meat thermometerfrom ThermoWorks (I’m an affiliate). Works great!

Remove from heat. Remove the chicken and swirl in the sour cream a bit at a time until it is fully incorporated. Adjust with salt and pepper. Stir to combine.

Add the chicken back to the pan and spoon the sauce over the chicken pieces. Heat a bit more if needed.

Garnish and serve!

Boom! Done! Chicken Paprikash in the house! It's definitely one of our favorite recipes here, so incredibly easy to make. I love a good easy recipe. Perfect for weeknight dinners.

Recipe Tips & Notes

Best Chicken for Paprika Chicken. Bone-in chicken parts are more traditionally used in Hungarian chicken paprikash, though you can use any cut of chicken you'd like. Try it with skinless, boneless chicken thighs or chicken breast for a healthier version.

Tomato Alternative. When I was in Budapest, Hungary, I did not see chicken paprikash made with tomatoes, but I love to add them, and it is common in many newer recipes.

If you'd prefer to skip the tomato, use the same amount of chicken broth instead. The results are still nice and creamy from the sour cream and from the overall thickening as it simmers. The choice is yours.

Best Paprika for Chicken Paprikash

The liberal use of the popular Hungarian spice, paprika, is what gives this dish its name. There are many varieties produced in Hungary with 8 different types, ranging in heat level and pungency.

Some are smoked, some sweet and some hot. You can use any of them for this recipe. I like to use a sweeter smoked Hungarian paprika as well as hot paprika. Learn all about the spice, paprika.

I recommend Szeged Paprika. They offer great flavor and many varieties and options. Buy Szeged Paprika from Amazon (affiliate link, my friends!). Great stuff.

What to Serve with Chicken Paprikash

Chicken paprikash is traditionally served with "nokedli", which are boiled egg noodles similar in thickness to German spätzle, like tiny dumplings.

However, you can serve it up with other pasta noodles, or serve it over rice, couscous or other grains, and even creamy grits. Try it over cauliflower rice for a lower calorie meal.

Storage Information

Store any leftover chicken paprikash in a sealed container in the refrigerator. It will last up to 5 days.

You can also freeze it in vacuum sealed bags for 3 months or longer.

That's it, my friends! Home cooks rejoice in your new favorite easy chicken dish! I hope you enjoy my chicken paprikash recipe. It's so good! Paprika chicken! Let me know if you make it, and if you enjoy it.

Try Some of My Other Popular Recipes

Hungarian Goulash
Chicken Shawarma
Chicken Scarpariello
Pollo Guisado (Chicken Stew)
Peruvian Chicken (Pollo a la Brasa)
Pollo Asado (Mexican Roast Chicken)
Doro Wat (Ethiopian Chicken Stew)

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Hungarian Chicken Paprikash Recipe (Paprika Chicken)

A Hungarian staple, this classic chicken paprikash recipe is made with browned chicken simmered and served in rich and creamy paprika sauce, so satisfying. You can make it mild or spicy!

Save Recipe

Course: Main Course

Cuisine: American

Keyword: chicken, chicken thighs, one pot, paprika

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Calories: 652kcal

Author: Mike Hultquist

Servings: 4

Tap or hover to scale

4.95 from 18 votes

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Ingredients

1 tablespoon butter or use vegetable oil
2 pounds bone-in chicken pieces I used thighs for this recipe, skin on
Salt and black pepper to taste
1 large onion chopped
1 red bell pepper chopped (optional) - Hungarian bell peppers are ideal
1 jalapeno pepper chopped (optional, for more spice factor)
3 cloves garlic chopped (optional)
3 tablespoons sweet paprika
1 teaspoon hot paprika or use cayenne powder
15 ounce can tomatoes use crushed tomatoes or fire roasted tomatoes, or you can use fresh, chopped
1/2 cup sour cream room temperature - or use crema, yogurt, quark or heavy cream
FOR SERVING: Spicy chili flakes, fresh chopped parsley

Instructions

Heat the butter or oil in a large pan.
Pat the chicken dry, then season with salt and pepper. Sear the chicken 4-5 minutes per side, allowing the fat to render and the skin to brown. Remove the chicken and set it aside for now.
Drain some of the fat from the pan, leaving about a tablespoon. Add the onion and peppers. Stir to get all those flavorful brown bits from the bottom of the pan. Cook for 5 minutes to soften.
Add the garlic, paprika, hot paprika and salt and pepper to taste. Cook, stirring, for one minute.
See Also
Medifast Lean and Green Recipe: Broccoli Taco Bowl Chicken Paprikash {Easy And Yummy Hungarian Recipe}Recipe This | How To Convert Any Recipe To The Air Fryer One-Pan Beef & Broccoli Recipe
Add the tomato and stir to incorporate.
Add the chicken back to the pan. Cover and simmer for 20-25 minutes, or until the chicken is cooked through. It should measure 165 degrees F (74 C) internally when measured with a meat thermometer.
Remove from heat. Remove the chicken and swirl in the sour cream a bit at a time until it is fully incorporated. Adjust with salt and pepper.
Add the chicken back to the pan and spoon the sauce over the chicken pieces. Heat a bit more if needed.
Garnish and serve!

Video

Notes

Heat Factor: Mild, though you can heat things up with hot paprika or cayenne, and with spicy chili peppers.

Use chicken broth instead of tomatoes for a more old school, authentic chicken paprikash.

Calories are calculated with bone-in, skin on chicken thighs. You can reduce the calories by using skinless, boneless chicken.

Nutrition Information

Calories: 652kcalCarbohydrates: 18gProtein: 41gFat: 47gSaturated Fat: 15gCholesterol: 245mgSodium: 370mgPotassium: 1071mgFiber: 5gSugar: 9gVitamin A: 4469IUVitamin C: 56mgCalcium: 108mgIron: 4mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 1/18/23 to include new information and video. It was originally published on 3/16/20.

Reader Interactions

Comments

Dj says
October 31, 2023 at 7:00 pm

I made this tonight. I adjusted the recipe for 6 people, using 5 skin on thighs and 4 drumsticks. I used multicolored mini peppers and 5 jalapeños. Along with the paprika, I used about a half teaspoon of a locally procured mix of dried of hot peppers which include habanero, ghost peppers, and carolina reaper peppers. Its called, Devil Dust. Have to be kinda careful with that stuff. Anyway, your recipe was great! I chose to broil the chicken peices a little while mixing in the sour cream, to crisp up the skin some. Turned out perfect! Thanks for yet another great recipe!
Reply
- Mike Hultquist says
  November 01, 2023 at 5:47 am
  
  Awesome to hear, Dj! Nice! Thanks for sharing this! I greatly appreciate it.
  Reply
Pam says
May 21, 2023 at 11:55 am

I found your recipe while surfing the internet one evening. I’ve made this twice and my husband and I love it!
Thank you for sharing
Pam
Reply
- Mike Hultquist says
  May 21, 2023 at 1:40 pm
  
  Outstanding, Pam! Very happy you've enjoyed it!
  Reply
Cindy says
May 01, 2023 at 8:00 am

We loved this! I just returned from Hungary with fresh sweet and hot paprika and was looking for a recipe. We weren't sure if we would like it or not. Now it will be a staple dish in our house. So much flavor! Thank you!
Reply
- Mike Hultquist says
  May 01, 2023 at 8:01 am
  
  Awesome to hear, Cindy! I hope you enjoyed your trip to Hungary. We were there last October, in Budapest, and I also brought back local paprikas. It's a must!
  Reply
David says
February 09, 2023 at 6:03 am

Great recipe, I had some Tagine paste in the fridge so added a large teaspoon.
Keep them coming
Reply
Win Farmer says
February 03, 2023 at 7:13 pm

I usually keep a bottle of prosecco in the fridge just in case a particularly tasty supper turns up. Paprikash was one of those tasty suppers. The prosecco's gone.
I made it pretty much according to the recipe. For peppers, there was a nice big jalapeno cut into chunks and a cute little habanero finely diced. Paprika was as listed in the recipe. Tasty but I'll use quite a bit more next time, especially the hot paprika. And another jalapeno or two. And maybe some Calabrians. Hmmmmm.
Anyhow, wide egg noodles were really good with the sauce and fried zucchini complemented everything nicely. With the prosecco, it was a fine meal. Thanks, Mike.
Reply
- Mike Hultquist says
  February 04, 2023 at 8:12 am
  
  A perfect pairing!! I appreciate the comments!
  Reply
Johannes Leyman says
January 21, 2023 at 10:00 pm

Found your YouTube channel and your site a little while ago. Really like the nice and straightforward way you share your recipes with us! Your black bean chili is already a favorite, as your take on this one will be. I had 2.2 lb skinless chicken breasts at hand which worked fine too. To red bell pepper I also added equal amount of canned roasted paprika. No genuine Hungarian sweet paprika powder though, but a generous amount of a nice sweet Syrian one, and a heeped teespoon hot Syrian as well. Forgot to add sour cream at the end (!), but added that for all that was left for the freezer. Delicious -- an absolute favorite from now on. Thank you, and greetings from Sweden!
Reply
- Mike Hultquist says
  January 22, 2023 at 8:22 am
  
  Thanks so much, Johannes! I hope you find many more recipes you enjoy. Take care.
  Reply
Carolyn says
January 19, 2023 at 7:51 pm

I made this for dinner tonight and it was a big hit! It was very delicious and just the right amount of spice for my "spice/heat challenged" family.
Thank you!
Carolyn
Reply
- Carolyn says
  January 19, 2023 at 7:52 pm
  
  I didn't mention that it was the Hungarian Chicken. mmm mmm good
  Reply
- Mike Hultquist says
  January 19, 2023 at 10:41 pm
  
  Awesome!!! Glad they enjoyed it, Carolyn! Next time just a little spicier! Acclimate people! Haha.
  Reply
Teresa says
January 18, 2023 at 6:27 pm

Just to say I made your Black Bean Chile and my husband cannot stop raving about it. It was delicious. Thank you for always posting your recipes. We enjoy all of them, Especially the Chile! Definitely a keeper.
Reply
- Mike Hultquist says
  January 18, 2023 at 7:23 pm
  
  Great! Glad you enjoyed it, Teresa! Thank you for sharing.
  Reply
  See Also
  34 Recipes That Got Us Through the Great Depression
Leona Semizian says
December 17, 2022 at 1:58 pm

Question: can this recipe be adapted,for slow cooker?
Reply
- Mike Hultquist says
  December 17, 2022 at 3:26 pm
  
  Leona, yes, you can just add everything to your slow cooker and simmer for 1-2 hours (as long as it takes for the chicken to cook through), then stir in the sour cream at the end. I would personally still get the sear on the chicken and veg, though, then transfer to the slow cooker.
  Reply
Pam says
December 01, 2022 at 6:13 am

Not a comment actually but a question… I made this once and after covering the chicken with the sauce (after adding it back to the pan), mthe skin came out slimy and not crispy, which I did not like… Would you advise not covering the skin at all as it is cooking? And then just at the end when serving? I would appreciate your thoughts, thank you so much.
Reply
- Mike Hultquist says
  December 01, 2022 at 6:44 am
  
  Pam, yes, you can just tuck the chicken back into the sauce with the skins out, and cook, uncovered, until fully cooked through. If you'd like, you can also broil it quickly at the end to ensure the skins crisp back up. I hope this helps.
  Reply
Tanesha says
October 24, 2022 at 4:41 pm

This is one of my favorite meals to make. It’s absolutely delicious! I thought I would have leftovers for lunch the next day BUT… The kids love it and went back for seconds. I didn’t use bell peppers tonight cause I used my special fire roasted tomato salsa — talk about a complete game changer. Yummy!
Reply
- Mike Hultquist says
  October 25, 2022 at 8:28 am
  
  Thanks, Tanesha!
  Reply
Natural7ly says
October 24, 2022 at 1:37 pm

This was EXCELLENT! Nothing to change or add for me. It was absolutely perfect. THIS is what I call flavor! Mmmmmwah!!
Reply
- Mike Hultquist says
  October 25, 2022 at 8:37 am
  
  Awesome! Thanks!
  Reply
MamaMcLean says
September 28, 2022 at 4:00 pm

Made this for dinner tonight! I left out bell peppers and anything spicy because that's just not what we like, but it turned out beautifully and tastes delicious! So warm and comforting. This will definitely be put into our *favorites* rotation.
Reply
- Mike H. says
  September 28, 2022 at 7:08 pm
  
  Awesome. Thank you!
  Reply
Lisa says
May 17, 2022 at 7:12 am

Wonderful recipe! Thank you for sharing!
Reply
- Mike Hultquist says
  May 17, 2022 at 7:14 am
  
  Thanks, Lisa!
  Reply
Egan says
March 27, 2022 at 3:01 am

I just wanna throw out there, this is a dish I make from time to time. The missus suggested I try it again today since it'd been a while. Took me forever to find this site again for some reason but glad I finally dug it up. Doubled the recipe and it turned out great! Not a lot of ingredients but the flavor is great!
Just curious. If you wanted to be ambitious and use actual tomatoes instead of canned, how many would you need? I'm worried it won't be as liquidy as the canned variety but maybe I'm wrong about that.
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 30, 2022 at 6:20 am
  
  Thanks, Egan! I appreciate it. For fresh tomatoes, I would use 1 pound. You can core them out and squeeze out some of their liquid before cooking if you'd like. Thanks!!
  Reply
Len says
February 26, 2022 at 5:09 pm

ANOTHER great recipe Mike. No jalapeno/no hot paprika so subbed in 1/4t cayenne and 1t smoked paprika and one whole green pepper.
Thighs over rice.
This recipe exceeded my expectations (and I know your recipes are great but this one is wonderful).
Thanks.
Reply
- Michael Hultquist - Chili Pepper Madness says
  February 27, 2022 at 9:24 am
  
  Awesome! Glad you enjoyed this one, Len. We love it, too. So good! Thanks for sharing your comments!!
  Reply
Kt says
October 19, 2021 at 1:16 pm

This was delicious, never had Chicken Paprikash before. I did scale back on the cayenne to 1/4 tsp and it was plenty enough for my family. I served over egg noodles with an extra dollop of sour cream. Thank you!
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 19, 2021 at 1:17 pm
  
  Glad you enjoyed it! Thanks!
  Reply
Alex says
March 13, 2021 at 11:25 pm

Actually I’m from Hungarian background as well and my father used to make this recipe as I do now many many times. It’s pretty close to the mark of an authentic Chicken paprika. Very tasty and always a pleaser.
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 14, 2021 at 7:39 am
  
  Thanks, Alex. I appreciate it.
  Reply
Donovin says
January 28, 2021 at 12:34 pm

I’m Hungarian, this is not chicken paprika's. Just so you know...
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 28, 2021 at 1:03 pm
  
  Actually, it is. Recipes always vary from cook to cook, and there is debate around whether or not to include tomato, when EXACTLY to you put in the onions and the chicken (wow!), which paprika to use, etc, etc. The arguments abound. This may not be the chicken paprikash your mother or your grandmother made (if you are indeed Hungarian), but it is chicken paprikash nonetheless. All the best.
  Reply
Chelsea says
October 27, 2020 at 5:48 pm

I came back from visiting my family in Kentucky with a bottle of bourbon barrel smoked paprika that I had no idea how to use. I made this tonight - with a few tweaks based what I had on hand - and the flavors were amazing. Excited to try it again with "real" Hungarian paprika!
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 27, 2020 at 10:05 pm
  
  Thanks, Chelsea. I'd sure love to get my hands on some of that bourbon barrel smoked paprika! Sounds wonderful.
  Reply
Ray says
October 10, 2020 at 6:29 pm

Nice recipe! I made this the other day after reading the recipe. Coincidentally, my daughter came by, and looked at the picture you posted of your finished dish, and said
"That looks wicked awesome!" . I told her I'd make some for her ... after I figured out an appropriate heat level for her.
I made some according to your recipe as best as I could with my ingredients at hand. Turned out delicious!! Had to get some garden-grown cayennes as a substitute for hot hungarian paprika. Simple, and very good... only 5 or 6 ingredients.. my kinda recipe.
Thanks for sharing !
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 11, 2020 at 7:57 am
  
  Excellent, Ray! Super you happy you enjoyed it! Thanks!
  Reply
Patty says
October 04, 2020 at 4:09 pm

Can it be made without dairy for those who are lactose intolerant? How does it taste without the sour cream?
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 05, 2020 at 6:28 am
  
  Patty, yes, you can skip the sour cream. It is still a super flavorful tomato sauce seasoned with paprika. Delicious!
  Reply
Bridget says
August 10, 2020 at 11:23 am

Hi can I make this in a slow cooker it sounds and looks absolutely delicious
Reply
- Michael Hultquist - Chili Pepper Madness says
  August 10, 2020 at 11:35 am
  
  Bridget, yes, just follow steps 1-5, then place everything into the slow cooker. Then, cook on low for 3-4 hours or high for 2-3 hours, or until the chicken is cooked through. Let me know how it turns out for you.
  Reply
Jen de Jager says
March 28, 2020 at 12:12 pm

My step father in law came from Hungary during Revolution. Your Paprikash is good - but we do it differently. Good lard to cook onions, all in heavy cast iron pot. When onions are almost golden, remove from heat. Then add a lot of paprika and stir. Put on heat, add chicken, garlic, huge chunks of green pepper (don't bother to seed) a pinch of salt and lots of black pepper .Fresh tomatoes and a little water. Simmer til done. Make a cucumber relish (thinly sliced) with vinegar and caraway seeds. Served with thick sour cream...
Just a thought....
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 29, 2020 at 1:48 pm
  
  Sounds great, Jen. It's really not very different from my recipe, aside from the tomato, which is totally optional. I'd love to share your step father's meal with you!
  Reply
HappyLuckyBlessed says
March 22, 2020 at 4:13 pm

Hi! I'm making this tonight and have a dumb question... I only have 1/2 of a red bell pepper (store shelves are somewhat sparse these days) :/ What are your thoughts about using 1/2 of a red bell AND 1/2 of a green bell? do you think it would change the flavor profile of the dish too much? I think it should be okay, but I've never made this before and i want to follow your directions exactly because this looks fantastic. Thanks in advance!
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 22, 2020 at 7:22 pm
  
  Hi, there. Yep, no problem at all using red and green bells. It will still taste delicious. The peppers will melt into the overall sauce and it will be wonderful. Let me know how it turns out for you! I hope you enjoy it.
  Reply
col says
March 20, 2020 at 10:32 am

something i've never tried...i will now. oak smoked paprika aplenty. love the photography too as always...heightens the appetite.
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 20, 2020 at 12:16 pm
  
  Thanks, Col. I think you'll love this one. SO good. Perfect with oak smoked paprika! Jealous!
  Reply
Candie says
March 18, 2020 at 12:08 am

This is pretty much is pretty my recipe for Chicken Paprikash, with some exceptions. I use lard instead of oil for the chicken, and no jalapeno or cayenne. I use a couple tablespoons of Szeged Hot Paprika--I use a lot. My husband is Hungarian, and he won't eat it unless I use full-fat sour cream. I prefer yogurt and over noodles. I also use chicken breasts, but I think its better with the bone-in thighs.
With this, buy real Hungarian paprika, not the .99 stuff--there IS a big difference!
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 18, 2020 at 7:46 am
  
  Thanks, Candie. Yes, this is so much better with top quality Hungarian paprika. None of that cheap stuff!
  Reply
charles graham says
March 17, 2020 at 9:17 pm

Mike, This looks good, I will make it with some left over frozen roast turkey. Thanks, C.
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 18, 2020 at 7:47 am
  
  Thanks, Charles. This would be great with leftover turkey! Let me know how that turns out!
  Reply
Jeremie says
March 17, 2020 at 1:03 am

A simple recipe to make but which gives a great result; I used Hungarian Noble Sweet Paprika and Smoked Paprika: excellent! thank you, Mike!
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 17, 2020 at 7:03 am
  
  I love it! Thanks, Jeremie.
  Reply