We use paprika (mixed with other spices) on roasted potatoes, and also as part of a delicious dip to go with sweet potato fries… Just mix mayo with lemon pepper and paprika and you are good to go!

Sorry it took me so long to reply, but I have a recipe for chicken paprikash!  It’s my grandmother’s recipe as written up by my brother, who considers it one of his favorite foods.  His version is really long, though—I’m not sure it will all post here.  But I’ll give it a try!
Ingredients

Sauce
+2 large, lidded sauce pots (no smaller than .5 Gallon)
+1 TBsp of vegetable shortening (Crisco)
+5 chicken thighs (...or more; chicken breast is an acceptable substitute)
+7 TBsp paprika
+7 C water (water and paprika are always in a 1:1 ratio)
+4 large cooking onions (but more is *always* better)
+1 C sour cream (...or more, depending on your preference for a smooth sauce)
+Salt (lots and lots—being sure to taste frequently for the “right” amount)
+Black pepper (fresh ground is best)

Dumplings
+5 C flour
+1 TBsp salt (more or less…)
+4 or 5 large eggs
+Water (you’ll know when you’ve added enough)

Preparation

Sauce
+Dice your onions into small pieces, using a large chef’s knife if you’ve got one. (Small, uniform pieces will cook quickly and evenly.) Set aside.

+In one pot (the smaller one of the two, if applicable), over med-hi heat, add your shortening. When it melts, place the chicken pieces in and spread them out to get as much surface contact with the pot as possible. Add a few dashes of salt and pepper. Brown the chicken in the fat for about 20 minutes, moving it around occasionally to keep it from sticking and burning. (Don’t worry about its “doneness” at this point.)

+When the chicken skin has a nice browning on it, it’s time to add the onions. First, push your chicken to the outer perimeter of the pot; stand the pieces up vertically by leaning them against the pot’s sides. Then, toss the onions in the middle and sweat them until translucent but not to the point of browning.

+When the onions are translucent and soft, dump the paprika onto them. Stir it around until the onions are coated with the paprika, and set the pieces of chicken back down in the pot.

+Add all of the water, and stir it all together.

+Now, here’s the hard part to explain: add more salt and pepper. How much? Well…for *starters,* add a half TBsp of black pepper. Add a full TBsp of salt. Don’t taste-test it at this point. The chicken is likely not cooked enough.

+Set your heat to no more than medium and put a lid on. Leave it alone for 20 minutes or so.

Dumplings
+In the other pot, fill it 3/4 full of water, and salt it as you would when making pasta. You’ll be boiling the dumplings in this. (Heat the water only when you’ve started to make the dumplings. It should be boiling by the time you’re done.)

+In a large mixing bowl, crack in your eggs and scramble them up a bit to make it uniform. Add the salt to the eggs.

+Start adding the flour in a 1/2 C at a time. Add water, too, and stir the mixture until all the flour is incorporated. Continue to add flour and water, stirring all the while until you have a thick, sticky, very wet dough. It should be far wetter than bread dough. (The consistency should be such that it would not hold its shape if you dumped it out of the bowl.)

+When the water is at a rolling boil, scoop out a glob of dumpling dough with a teaspoon or tablespoon. Drop it into the water. Repeat until all the dough is gone. The dumplings are done when they float to the top.

+Using a colander, drain the boiling water from the dumplings. Toss them back into the now empty pot (and shut off the burner!).

Finishing the Sauce
+First, taste it! Is it anemic? Add salt! Keep adding salt and repeatedly tasting. In our family, it’s a traditionally salty dish, but salt it to the point you’re comfortable. (If you like it very salty, you can always add more at the table when it’s served, but the sauce itself should have a sufficient amount of salt in it before serving; otherwise, people will probably feel embarrassed to add as much salt as necessary to give it flavor.)

+Add enough black pepper that it has a little bit of a kick to it. If you add too much, don’t worry—the sour cream will smooth it out.

+Remove the chicken pieces from the sauce and place in a bowl. The chicken should be so tender that the bones can easily be removed (though that’s not necessary).

+With a ladle, add about 2 cups of sauce into a small mixing bowl. Gradually introduce the sour cream into the bowl and whisk it until smooth. (It will curdle and clump a bit in the heat of the sauce.) When it’s smooth, pour the mixture back into the sauce pot and stir around. The sauce should change in color from vibrant red to a creamier color.

+Taste it again! Add salt, pepper, and/or more sour cream until it’s how you like it.

Serve
Add a chicken thigh or breast to a large soup bowl. Add a few dumplings. Fill the bowl with plenty of sauce (actually, it’s more like broth than sauce). Add *more* salt and fresh ground pepper, if desired. Bon appetit!