Kate Heyhoe

Kate's Global Kitchen

by Kate Heyhoe


Hungry for Hungary

Dear Kate,

Many years ago I had something called Chicken Paprika or Paprika Chicken. It was delicious and if I remember correctly it was served over noodles. If you know of such a recipe, I would appreciate it if you could e-mail it to me. Thank you for any assistance.

My e-mail address is: thunder653@(removed)



Been invited to a cover dish supper, told to bring Hungarian food. What are my choices and where can I get a recipe?


Hungarian Musician  

Dear Thunder & Duchessss,

This is known as killing two birds with one stone: I suggest you both try my Hungarian Chicken Paprikás recipe in the Global Gourmet Cookbook. It is a classic Hungarian dish, a quick to fix ragu with great depth of flavor and always popular. Last week I made a vegetarian version of it but substituting vegetable broth for the chicken stock and a mix of yellow, red and green bell peppers and sliced mushrooms for the chicken. I also used low-fat yogurt instead of sour cream. I enjoyed it just as much as the traditional recipe, it's lower in fat and it's great for those looking for a robust meatless meal.

Hope you like it!

Kate Heyhoe

Photo: Hungarian folk musician

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This page originally published as a Global Gourmet Today column in 1998.

Copyright © 2007, Kate Heyhoe. All rights reserved.

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This page modified January 2007

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