by Kate Heyhoe
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?
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!
Photo: Hungarian folk musician
This page originally published as a Global Gourmet Today column in 1998.
Copyright © 2007, Kate Heyhoe. All rights reserved.
This page modified January 2007
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