All my loyal blog readers recall my recipe for Chicken Paprikash, which is an excellent dish for a family dinner, or any special occasion.

What makes my Chicken Paprikash so special, is the homemade sauce used in this recipe.

Most of my recipes for cooking and baking are made from scratch, which is not complicated, but it does require a little more time to complete, than reheating something in a microwave, or pouring it out of a box.  Not that there is anything wrong with either of these!

We all lead very busy lives, and still strive to eat a balanced meal, so we do whatever it takes to take care of our family.

Chef Rick also read my post about the Chicken Paprikash recipe, and asked me to try and review his special Chicken Paprikash Seasoning, which cuts down on the preparation time of the sauce for this dish.

I graciously accepted his offer, and decided to share my review with all my readers.

Most shoppers like to read the Nutrition Facts of the products they intend to purchase, hence this information on the back of the Chicken Paprikash Seasoning.  Not much different from any other food item in this group, but what you need to remember is that this one package makes a hefty double recipe of the sauce.  That’s a lot of sauce for at least two chicken dinners.

The complete recipe for the Chicken Paprikash dish, including the sauce, is listed on the back of the label, which is stapled to the top of the the seasoning package.

I followed his recipe precisely, and used chicken drumsticks and thighs, and all of the sauce seasoning.

The whole process was very simple and quick.  There was no frying of the chicken, and no chopping of the onions.

While the chicken was baking, I was quickly preparing the sauce, per package directions.  I even had time to try out his recommended recipe for the pasta, Spatzle, which was interestingly easy.

The sauce has a pronounced paprika taste, but it is rather on a mild side.  I expected it to taste more tangy, with a twist of more zest to it.  I like mild tasking foods, but comparing this sauce to the one in my recipe, it was a little too mild for me.  However, it is always easier to spice up a recipe to your taste, rather than to mellow it out.

Chef Rick’s sauce also requires 1 1/2 lbs of sour cream, which makes the sauce that much ceamier.  If you would like to cut down on calories, I am sure Greek Yogurt would work very well, and most likely add some “bam” to the overall taste of the sauce.

Since the chicken meat was not cooked with the sauce, but only served with it, it did not absorb any of the sauce flavor, thus did not flavor it with the paprika taste.

Next time I would use chicken breast, rather than bone-in chicken parts, to make it less messy to eat.

I would recommend this Chicken Paprikash Seasoning for a quick dinner meal for those who do not like to spend too much time in the kitchen, or do not have enough time to cook from scratch, yet still wish to prepare a tasty dish.

Chef Rick also created a Chicken Paprikash Soup and Sauce  Seasoning, which sounds like a winner to me, and I can almost taste the deliciousness of the soup made with that seasoning.

If you like Chicken Paprikash, and are looking for a quick preparation time, please visit the above highlighted links and order your Chicken Paprikash Seasonings from Chef Rick.

Please share your opinion in the comments section of this blog, once you try Chef Rick’s Chicken Paprikash Seasoning, or the Chicken Paprikash Soup and  Sauce  Seasoning.  Thank you.