Chicken paprikash (Paprikás csirke) from Joy of Cooking (Complete Revision 1997) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • asyl076 on January 08, 2024

    We often make this with beef instead of chicken. The cooking time needs to be increased in order to render the beef tender, but we love this flavor regardless of the protein.

  • paisleymonsoon on December 28, 2020

    This is one of my all time favorite Joy of Cooking recipes. I make it only once or twice a decade because it's so rich. I've also tried adding in a can of diced tomatoes with good results. If you can find sweet Hungarian paprika, it's even better. I like serving this with rice or egg noodles.

  • jaelsne on June 17, 2014

    I followed the recipe closely and the chicken was moist and delicious. I think that the dish was pretty authentic. I prefer this dish when it has less paprika and more sour cream (probably NOT the way it's usually served), so I'll adapt it to my taste next time.

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