Made this super easy dish last minute but didn't have hot paprika, boneless skinless chicken thighs, or enough sour cream for the sauce. I substituted sweet paprika and added red chile flakes, chicken breast, and I only put about half the sour cream that was needed in the sauce. It still turned out fantastic and maybe a little healthier. Those were the best (also only) biscuits I've ever made. Next time I may add more veggies but definitely make more sauce if you do.

July 23, 2009

This was terrific.  I skipped the bell pepper (kids don't like them), but could see how other veggies would be a great sustitute.  I also skipped the paprika, but the thyme and caraway gave plenty of flavor.  To thin it out a bit at the end (i may have been a bit heavy w/ the flour-dusting) i added a splash of white wine.  I used an ice cream scoop to scoop out the biscuit batter (about 9) and it worked like a charm.  I'll absolutely make this again and will recommend it to friends.

February 13, 2009

yum!

January 27, 2009

My husband loves this dish.  I have also added portabello mushroom, but watch the water content for sauce. 

September 23, 2008

July 14, 2008

A bit too hot as written, next time we will sub 50/50 sweet/hot paprika. 

 Besides that, very tasty and quite easy to make.  The biscuits were creamy yet flaky and helped cut the heat some.

April 21, 2008

Delicious easy meal.  Used bone-in chicken instead and adjusted cooking time accordingly.  Might be nice without dumplings over eggnoodles or rice too.

March 2, 2008

This recipe is fantastic, with one exception. I am a confirmed Chilehead, but the heat level seemed excessive for this type of dish. Next time I will use one T of hot paprikla, and one T of mild.

February 19, 2008

Substitutions made: more onion, omit peppers, used sweet smoked paprika, added 1 T. tomato paste and 1 c. sauerkruate.  End result was nice, but needed twice as much gravy.  Recommend doubleing that part.

January 12, 2008