Honest-to-Goodness This Chicken Paprikash Is So Delicious You’ll Be Transported to Hungary
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Get a bed of soft egg noodles ready because this chicken paprikash is about to grace it and provide you and yours with a hearty and delicious meal that you’ll all go crazy for. Obviously, paprika is the main ingredient and it lends to the beautiful color of this dish, but nevermind that, the taste is where it’s at. The chicken comes out tender, buttery and flavorful. We’re talking fall off the bone tender!
There was enough sauce to pour over the noodles, and it was just perfect! I served this with a side of buttery broccoli covered in breadcrumbs. Everyone was surprised at how good it was! I’ve never made the dish with bone in chicken but I will from now on. There was something better about it. Dig in and enjoy the distinctive taste of this Hungarian dish and you’ll definitely put it in your regular dinner rotation.
Recipe and photo courtesy of All Recipes.
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Quick Tip: If you’re not a fan of noodles, you can serve this over white rice as well.