Chicken Paprika (Hungarian)

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 223.2
  • Total Fat: 6.7 g
  • Cholesterol: 71.3 mg
  • Sodium: 382.0 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 28.7 g

View full nutritional breakdown of Chicken Paprika (Hungarian) calories by ingredient
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A Saucy Chicken Dish Great on Rice! A Saucy Chicken Dish Great on Rice!
Number of Servings: 4


    2 Boneless/Skinless Chicken Breasts Cubed in large pieces (You can use chicken pieces with the bone-in for the traditional recipe but this saves on calories)
    Onions 1 medium (diced)
    1 Med Red Pepper(diced)
    Vegetable Oil, 1 tbsp
    Water, (approx 2-3 cups)
    1 can Low Fat Cream of Mushroom Soup, (once again the traditional recipe uses full fat soup but this saves on more calories)
    Paprika 1 tbsp
    Salt (optional)


Dice up onion and red pepper and sautee in a large cooking pot with vegetable oil on med/high heat.
Place chicken in the pot and cook until meat is white throughout. (If you are using chicken pieces with the bone in, skip to the next step WITHOUT cooking the chicken until white throughout).
Add enough water to the pot to just about cover up to the top of the chicken (use approximately 2-3 cups). Bring the water to a boil.
Add cream of mushroom soup and stir in until completely mixed. Then add paprika and let simmer on low heat.
If you used chicken breast pieces and already cooked the chicken throughout it only has to simmer for 30 minutes.
If you used chicken pieces with bone-in cook the chicken for 45 minutes or until chicken is no longer pink.
Add salt to taste if needed.
This recipe is great over rice but is traditionally served with flour dumplings. (**please note this recipe has been calculated using the lower calorie options).

Number of Servings: 4

Recipe submitted by SparkPeople user SAVISJR.

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Member Ratings For This Recipe

  • Very Good
    2 of 2 people found this review helpful
    I added some minced garlic, white wine, a splash of worcestershire, black pepper, chili powder, savory and cayenne pepper (we like spicy food) and thickened the gravy with flour. I served it over egg noodles. Even my picky eaters (husband and daughter) loved it. - 7/18/08

    Was this review helpful?   yes  No
  • I followed the comments about adding additional spices. It was good enough to save and freeze the left overs. Next time, I will try harder to thicken the gravy, more like a stew consistency. I did add some flour, but it was still more like a soup. - 12/7/14

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  • So happy I made this. It has great flavor without all the guilt of traditional Chicken Paprika. I added some additional spices; Cayenne pepper and chili powder. It was fabulous. - 7/31/09

    Was this review helpful?   yes  No
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