It's fairly simple to make. Of course the two main ingredients are chicken and paprika. The one thing to remember is not to let the paprika burn. This is done by removing the pot from the heat prior. And, it's not about the amount listed in the recipe, but the color. It should be a nice, rich, deep red.
Also, don't just by paprika, make sure it's Hungarian. It's worth the hunt. If from Szeged, even better. We buy our stash when we are in Budapest from an older gentleman. I stock up.
Szia!
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