Chicken Paprikash

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As others have said, with a few changes this has the potential to be great. As far as the taste goes, a bit of black pepper and some additional salt would go a long way. Just a bit bland without them. Additional flour or less broth is a must. The sauce was just too thin without it.

Also, I would suggest browning the chicken in a separate pan with a bit of butter or oil. Even a large pot does not provide enough surface area to properly brown 1.5 lbs of chicken on both sides with half of the pot already full of vegetables. I got absolutely no browning on my chicken using this method even though I meticulously moved each piece of chicken around to try and get even coverage. Still after 6 minutes most of the chicken was still raw, and the veggie bacon mix was burning on the bottom.

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I found this to be extremely flavorful. I read the reviews and was careful not to cut back on the onion and green pepper using a full cup of each. I was careful to use a heaping ¼ cup of flour based on reviews that stated the sauce was runny,which mine was not.The only thing I noticed was the color of my sauce was reddish while the picture looked more like it was white in spite of adding a liberal amount of sour cream. Anyway, color aside, this dish unique and delicious. The only thing I can think of in terms of those who scored the recipe low in flavor is that the ingredients were not added according to the recipe and frying off the chicken and releasing the flavorful bits stuck to the pan when adding the broth was not completed. In a recipe like this do not use a non-stick pan and don’t cut back on anything. I will admit that I have cut back on ingredients only to find that the author was correct. Trying to correct mistakes of this nature is difficult, if not impossible, at times.

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Amazing, simple weeknight dinner! The whole family will love this one! I think next time, i'll add peas! YUM!

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Really disgusting. I'm eating cereal for dinner....

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Not bad... I will say, second time round - I used a mandolin to slice the veggies into thin slices so I could get more flavor spread around the dish without having to buy more onions and peppers (used red and green because I like how it looks on the plate better :- . Also, I got a good coating on the chicken and got it nice and brown (had a bad experience with undercooked chicken before so now I'm super-careful. Since I cooked some of the flour a bit crustier than I think might have been normal, I didn't quite use all the stock for worry it would be watery. If you can find some fresh sweet marjoram and add it just before it's done it'll help some of the flavor weakness too. Might not be a regular dish for me, but I did enjoy it.

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My husband and my picky kids loved it. I used turkey bacon, chicken breast and whole wheat egg noodle instead to be healthier and it was delicious.

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Very Good!! My husband went back for thirds. I used chicken breasts instead of thighs and added some black pepper also as it did seem like it was missing something. I also used red bell pepper as I didn't have green and red onion. The chicken was very tender. I can't wait to have left overs tomorrow.

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Bland and watery, just like mom used to make. Oh, Mom couldn't cook her way out of a paper bag. It was "edible," that's the best I can say about it. Chicken thighs are cheap and fatty. There's no flavor unless you heavily modify the recipe (see some prior comments. There is not enough flour to thicken the sauce. At best, this is a starter recipe for someone to add their preferential flavorings to in order to make something more palatable. I would not make this more than once using the recipe as presented.

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Haha! Soooo not a healthy meal, but definitely comfort food! We loved this recipe, but will only have it once in a while so we don't double in size! I would still recommend making this! ;

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I actually doubled this so it might last a few days as I am feeding 2 boys and a husband who seem to need 7000 calories a day just to stay trim. I had to brown the chicken in a separate pan before adding it. I used a 4 qt dish and it was filled to the brim.. I did add a little more flour and sour cream based on previous reviews. I also used 3 peppers instead of 2(since doubling one green and two yellow. I used both white and dark meat since I deboned from quarters. It turned out great although I really need a larger pot. My 14 year old had some before his soccer game and as soon as we got home he asked for more. It really is fantastic. I will make more egg noodles as needed but this should last me a couple days which is what I need! Great recipe!