Great explanations . I'm A Canadian Hungarian. We do our same with some slight differences. When watching my grandmother i never really understood why she added a little of the warm juice to the sour cream first, before pouring it into the whole pot.You explained that part very well to temper the cram so it doesn't separate. Also adding the paprika into the juice after, And not while cooking the onions is important.
This recipe is fantastic thank you so much for sharing it. Since you shared your lovely recipe with myself and the world, I would like to share a tip I’ve learned along the way while making almost any kind of chicken. We like to dry brine our chicken the night before with salt(2T),sugar(1t)and pepper(1/2t)(for that amount of chicken), leaving it uncovered in the fridge overnight. It dries out the skin allowing you to get it nice and browned as well as seasoning the chicken all the way to the bone. You combine that with your delicious braising liquid as shown in your video and it’s world class. Thank you again sir.
My friend is Hungarian and is always talking about this is her favorite chicken. So I looked it up and here your are 😊.I subscribed to your channel because I was thinking how I can totally make this dish especially since you gave conversions into cups so we don't need to look it up ourselves. I really appreciate that. Looks delicious.
Hello, Mr. Cooper. I'm anxious to cook some of this paprikash chicken stew and this Spatzle. It's such a different pasta. Everything in this video is so new for me. LOL. Also everything made me salivate! Thank you!
I don't know how I found your videos - all that matters is that I'm here now - and I am blown away by your content. May your channel go from strength to strength, Geoff. I would love to know some of your back story. You are clearly a trained chef....
Hi ButcherBenyon. I am glad you found my channel. I am not trained. In fact I just started baking in 2014 for something to do, So the videos I make just show what I have learned since then.
@@geoffsbakingblog That's a surprise! Your accuracy with measurements, timings and temperatures - and your techniques had me convinced. I am cooking this dish for my family this evening. I'm excited, to say the least. Thank you very much 👍🏻👌🏻
I love recipes using chicken thighs. Central/Eastern European cuisine is fascinating. One of my favourite dishes. I agree with you, Geoff, spaetzle making is a messy business but it has to be done. Hope all's well with you
This dish looks to be very satisfyingly, and what a lovely dish to share... I hope you stayed for dinner as well! I will be going to the shops to get some sweet Hungarian Paprika to make your dish ! I have eaten something simular but have never made it myself. Never had a clue it was so easy... Thank you for taking the mystery out of it...
This looks absolutely delicious GEOFF... I WILL BE HAVING A GO AT THIS ONE.... LOVE SPICY CHICKEN DISHES... 🍗🐔🍲ESPECIALLY CHICKEN THIGHS THEY ARE MUCH MORE FLAVORFUL THAN BREAST. MEAT 🍲💞
Geoff. Very similar to how we make chicken paprikas. The one thing we do differently is the spaetzle. We drop the batter by tsp into the boiling water. You end up with little dumplings instead of the strings. More substantial and picks up the sauce well. If I remember correctly, we let them cook for 5 mins after last one in. ❤️. I could eat a whole bowl of them with just the sauce.
Hi Stephen. Thanks very much. I bought Hungarian sweet paprika on Amazon. But I think most supermarkets will sell it. Just check that it says sweet paprika, not smoked, or hot.
Egy kedves magyaros étel, a Chicken Paprikash édes paprikával és tejföllel gazdag mártást készít a csirkehús hagymás, esetenként pirospaprika ízesítéséhez. Nokledivel vagy spaetzle-vel egy egyszerű, kis tésztaszerű galuskával tálalva nagyon finom és egyszerű étel. This should satisfy the hunger of Hungarians.
Hello liked your take on our dish! May I suggest one thing though? If the paprika is put in after the liquid added it can turn brown. Take the pot from the heat and add the paprika into the fat. The residue heat won't burn it but will help to enhance the flavour of the paprika. It is better for it to dissolve into fat instead of liquid anyway. 😊
@@geoffsbakingblog no problem. It was really a joy to watch you cook! We have some more dishes you might enjoy and not necessarily with paprika in them. 😉
nice, very nice. Magyars have excellent cousins. They make coffee better than Italians, they pastry and cakes are better than in France and main courses are paramount of cuisine especially in cold windy climate
Great explanations . I'm A Canadian Hungarian. We do our same with some slight differences. When watching my grandmother i never really understood why she added a little of the warm juice to the sour cream first, before pouring it into the whole pot.You explained that part very well to temper the cram so it doesn't separate. Also adding the paprika into the juice after, And not while cooking the onions is important.
Hi M. Thanks very much. I was only discussing today, with my sister who lives in Canada, making a Hungarian Goulash for the channel soon.
This recipe is fantastic thank you so much for sharing it. Since you shared your lovely recipe with myself and the world, I would like to share a tip I’ve learned along the way while making almost any kind of chicken. We like to dry brine our chicken the night before with salt(2T),sugar(1t)and pepper(1/2t)(for that amount of chicken), leaving it uncovered in the fridge overnight. It dries out the skin allowing you to get it nice and browned as well as seasoning the chicken all the way to the bone. You combine that with your delicious braising liquid as shown in your video and it’s world class.
Thank you again sir.
Hi Lee. Thanks for your tip, I am sure many will like to try it.
Awesome. Love the nutmeg in the spetzle
Thanks very much.
My friend is Hungarian and is always talking about this is her favorite chicken. So I looked it up and here your are 😊.I subscribed to your channel because I was thinking how I can totally make this dish especially since you gave conversions into cups so we don't need to look it up ourselves. I really appreciate that. Looks delicious.
HI Tracey. I am glad you found the channel. I do hope you make this dish, and enjoy it as much as I did, and as much as your friend does.
Made this last month. This recipe is absolutely delicious, simple. and the spaetzle was fantastic. Thank you
Hi Inserchof. That's great. I am glad you enjoyed it.
Looks wonderful. Excellent explanation and detail. Thank You!
HI Marie SR. Thanlks very much. You are most welcome.
Friends have made this for us before. I loved it then and look forward to making this now that I have watched your wonderful video. Thank you!
Hi Polly, I do hope you enjoy it.
Hello, Mr. Cooper.
I'm anxious to cook some of this paprikash chicken stew and this Spatzle. It's such a different pasta.
Everything in this video is so new for me. LOL. Also everything made me salivate!
Thank you!
Hi Olga. It was all new to me too. but I enjoyed it very much.
I don't know how I found your videos - all that matters is that I'm here now - and I am blown away by your content. May your channel go from strength to strength, Geoff. I would love to know some of your back story. You are clearly a trained chef....
Hi ButcherBenyon. I am glad you found my channel. I am not trained. In fact I just started baking in 2014 for something to do, So the videos I make just show what I have learned since then.
@@geoffsbakingblog That's a surprise! Your accuracy with measurements, timings and temperatures - and your techniques had me convinced. I am cooking this dish for my family this evening. I'm excited, to say the least. Thank you very much 👍🏻👌🏻
@@ButcherBeynon I hope you all enjoy it
I love recipes using chicken thighs. Central/Eastern European cuisine is fascinating. One of my favourite dishes. I agree with you, Geoff, spaetzle making is a messy business but it has to be done. Hope all's well with you
Hi Graham, Me too. I love some czech recipes which I may make in the future. I think the spaetzle will be less messy next time. LOL.
Wonderful chicken paprikash recipe. Looks delicious and appetizing I can imagine the lovely aroma from this
HI Swany Bohemia. It did give off a lovely aroma as it was cooking. Tasted very good too.
I cant wait to make this....ty
Hi Philip. I hope you enjoy it.
Awesome stuff!! 😋
Hi Leo. Thanks very much
Another amazing dish hope your all keeping safe and well 👍👍
HI Jamie. Thanks very much. All is well here. I hope for you too.
@@geoffsbakingblog thats good and yes all well at present thankyou👍👍
This dish looks to be very satisfyingly, and what a lovely dish to share... I hope you stayed for dinner as well! I will be going to the shops to get some sweet Hungarian Paprika to make your dish ! I have eaten something simular but have never made it myself. Never had a clue it was so easy... Thank you for taking the mystery out of it...
Hi Julie-joy. Oh yes I had some too. Very nice. I hope you enjoy it when you make it.
nice!
I JandS. Thanks.
This looks absolutely delicious GEOFF... I WILL BE HAVING A GO AT THIS ONE.... LOVE SPICY CHICKEN DISHES... 🍗🐔🍲ESPECIALLY CHICKEN THIGHS THEY ARE MUCH MORE FLAVORFUL THAN BREAST. MEAT 🍲💞
Hi Henrietta. This one isn't hot spicy, since it uses the sweet paprika. But it is very tasty.
@@geoffsbakingblog I will be adding a few crushed chilli flakes😱👍 😂😂😂
@@henriettahenson That will do it , LOL.
Geoff. Very similar to how we make chicken paprikas. The one thing we do differently is the spaetzle. We drop the batter by tsp into the boiling water. You end up with little dumplings instead of the strings. More substantial and picks up the sauce well. If I remember correctly, we let them cook for 5 mins after last one in. ❤️. I could eat a whole bowl of them with just the sauce.
HI Suzanne. Yes I have seen them done with teaspoons. I am sure I would enjoy them like that too.
💚💚💚💚💚💚
Great post Geoff is the sweet hungarian paprika easy to get ??? stay safe ATB
Hi Stephen. Thanks very much. I bought Hungarian sweet paprika on Amazon. But I think most supermarkets will sell it. Just check that it says sweet paprika, not smoked, or hot.
@@geoffsbakingblog cheers Geoff our shopping day tomorrow asda and lidl will have a good look thanks again Geoff
@@bella123439 - Haven't seen sweet paprika in Lidl here (Dublin) for a while; but I did find it on a trip to Northern Ireland in Sainsburys
Egy kedves magyaros étel, a Chicken Paprikash édes paprikával és tejföllel gazdag mártást készít a csirkehús hagymás, esetenként pirospaprika ízesítéséhez. Nokledivel vagy spaetzle-vel egy egyszerű, kis tésztaszerű galuskával tálalva nagyon finom és egyszerű étel. This should satisfy the hunger of Hungarians.
Éhes magyarok, csekkező csehek, befutó finn és nagyon őszinte francia, mindenki más.
Hello liked your take on our dish!
May I suggest one thing though?
If the paprika is put in after the liquid added it can turn brown.
Take the pot from the heat and add the paprika into the fat. The residue heat won't burn it but will help to enhance the flavour of the paprika.
It is better for it to dissolve into fat instead of liquid anyway. 😊
HI Andrea. Thanks for your suggestion.
@@geoffsbakingblog no problem. It was really a joy to watch you cook!
We have some more dishes you might enjoy and not necessarily with paprika in them. 😉
nice, very nice. Magyars have excellent cousins. They make coffee better than Italians, they pastry and cakes are better than in France and main courses are paramount of cuisine especially in cold windy climate
Hi BorsalinoCo. They are very talented.
I'm 72 years old my family is Hungarian we don't use garlic or any tomato product. They're called Nokedli not Spaetzie
Hi Robert. That's great. I am sure the Nokedli taste great. I liked the spaetzle.