Braised Paprika Chicken

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I love Chicken Paprika and have made it often. This recipe looked interesting and I gave it a try. In my opinion this was nothing like Chicken Paprika. The flavor was a disappointment and I would not make this recipe again.

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I made this during the show. Being in the south, paprika is commonly used. I used alot on breasts. I had to use left over french fries, which turn out great because it is mainly a filler. Threw in carrots and green beans instead of onion. Perfect trade out. I agree on the cooking time. Just cut up chicken into smalller pieces. Threw togerther a quick corn bread and sprinkled on top!!!!!

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I wanted to try this out before making for guests this weekend and with a few adjustments, I know it's going to be a hit! In my test recipe, I didn't have smoked paprika, and thanks to reading these reviews, I significantly reduced the salt. I also added a couple of cloves of garlic at the onion stage and included chopped carrots. I also added bay leaves and allspice. I did not dice the potatoes, but chopped them up larger. I will use red potatoes (skin on the next time I make it. I will also add the chicken before the potatoes and carrots to make sure it's falling off the bone tender and simmer it a bit longer. I also thought I might add a spash of wine for a bit more flavor. If there weren't a blizzard outside I'd head to my local spice house to get the smoked paprika, but it was really quite tasty with the regular paprika. For an even more stewy result, I thought about tossing in some frozen peas toward the end of simmering, but we'll see....

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I have not used smoked paprika before. The aroma was so wonderful, it made it difficult to wait till the end.
I for one do not use much salt when cooking and had no problem with the recipe being to salty. I didn't have Kosher salt, so I used sea salt and perhaps used 1TBS coarse and 1 tsp finally ground.
I also had Idaho potatoes on hand, so I used those. I used two potatoes which absorbed the wonderful flavor.
This is a dish were you could add extras, such as carrots, mushrooms for your personal touch.
It was a wonderful meal on a cold night and easy to prepare. I will defiantly make this dish again!
Thanks Aida.

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I saw this recipe this weekend and made it tonight. My family loved it. Very moist. This is a definite keeper!! Susan- Aberdeen, NC

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Atypical for him, and his comments after the leftovers even was, "This chicken is fantastic." Again, atypical for my typically stoic guy! I will agree with the other reviewer that stated the amount of salt in the rub might be a typo -- i think it should be 2 teaspoons instead of tablespoons. Even my picky kids enjoyed it. I'll be making it for a while. Thanks, Aida!

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I generally do not like a lot of paprika, but I was surprised at the flavor. I used chicken breasts instead of thighs and it still tasted wonderful. I may add mushrooms and a shot of cheyenne pepper for a little more of a kick, but overall it was really yummy!

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The chicken thighs were very moist and flavorful in this dish. I made a few changes though. I used 2 tsp salt instead of the 2 Tbsp that was listed in recipe. I also added 1 clove minced garlic. I sliced the potatoes into 1/4 inch slices, instead of cubing; this made for a good side dish. To thicken the sauce, I stirred in 1 Tbsp cornstarch mixed into 2 Tbsp cold water, to make slurry; brought the liquid to a boil, to the desired thickness. My husband loved it.

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I have no idea what the other reviewers did to ruin this fantasic dish. I cooked this as Aida instructed and it was one of the best chicken recipes I've ever cooked. My roommate couldn't wait to eat the leftovers the next day. The Russett potatoes were the best part of the meal. They absorbed all the deliciousness of this recipe....Keep on giving the best recipes Aida.

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I'm sure this recipe needs less salt and the next time I cook this I'll remove the skins after braising. Also, only 1/4 of the potatoes should be added early - they'll serve as a thickener. The remaining potatoes should be added after 15 minutes of cooking. The simmer time needed to be increased by 15 mins in order to get the chicken really tender.