Chicken Paprikás

Preparation info

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Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

After two visits to Hungary, Richard is a great fan of traditional Hungarian cooking, generously seasoned with what restaurateur George Lang, the author of The Cuisine of Hungary, calls the holy trinity of paprika, onions, and lard.

When cutting down on fat, you have to coax every bit of flavor from this dish. Use real Hungarian paprika. Substitute vegetable oil for lard and lowfat yogurt for sour cream. When using yogurt for sauces, heat the sauce without boiling, or the yogurt will curdle and separate. Stabilize it with a spoonful of flour or cornstarch.