Chicken Paprikash (Paprika Chicken)
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- Опубліковано 2 лип 2024
- With luscious, tender pieces of chicken in a fragrant creamy sauce, this Paprika Chicken (Paprikás Csirke) is the embodiment of comfort food. Originally from Hungary, it’s no surprise that this Magyar classic has spread to the far reaches of the world. Served with a side of Nokedli (Hungarian Dumplings), it’s irresistibly good! #paprika #paprikash #hungarianfood
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CHICKEN PAPRIKASH (Paprika Chicken)
Makes 5-6 servings
INGREDIENTS
1 kilogram chicken (12 drumsticks and thighs)
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
275 grams onion (1 large onion, chopped)
100 grams mild green pepper (1 large pepper, seeds removed & chopped)
30 grams paprika (~1/4 cup)
1 cup chicken stock
1/2 cup sour cream
1 tablespoon all-purpose flour
INSTRUCTIONS ▶ norecipes.com/chicken-paprikash
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I'm Hungarian, and clearly impressed with your authentic job, and knowledge !!!
Wow thanks Jim! I learned how to make this from a Hungarian friend, and it's one of my favorite dishes.
This is a beautiful dish! I have never added flour to my sour cream before!
I’m still learning!! 🙌
Thanks to Kathy for recommitment this. 🌺
You'll really thank me when you taste it!😋
The fat in the sour cream makes it work kind of like a butter and flour roux.
My Aunt used to make chicken paprikash…it was so good. Ahh, memories.
Glad this could bring back some memories. It does take a bit of time but it's not so hard to make, so I hope you have a chance to try it!
Wow. This is probably the best non-Hungarian video for paprikás that I've seen. Every other one wants to "improve," the recipe in some material way that actually undermines it. I wish you could have gotten some Hungarian wax peppers or some less green pepper, but that's understandable given the availability outside of Hungary. Nice job! Greetings from Budapest!
Thank you Mathieu! I first learned how to make this from a Hungarian friend, so I guess that got me off to a good start 😄 Unfortunately we don't have a great selection of peppers here in Japan, but I used to use banana chilies when I lived in the US.
Hi, this is almost just like my Austrian Grandmother used to make, and hers was extremely good. As was most of her cooking. The hint she gave me, was to fry off or render a small chunk of Speck bacon, in with the onion, so the Paprika Chicken gets that smoky flavour. Also, she added Marjoram as the herb, and a balance of sweet and hot paprika. White pepper too. I add a tad of sugar, if I end up putting in too much hot paprika. To balance out the heat. I don’t remember her putting capsicum in it, but why not? Also, got a tip for goulash - dash of ground cloves and a good splash of beer. Works great in Chili con Carne, too. Oh, and the rest of the beer for the cook, goes down well, too. This recipe is very concise and true to the original. As an Austrian, I’d say that’s a recommendation too!
Hi Gabriele, thanks for the kind words and for sharing the stories about your grandmother's cooking! Rendering the fat from Speck sounds like a great way to amp up of the flavor of this dish and I'm totally going to try it out next time! Also down for any additions that mean the cook gets to drink 😆
YES - Speck - you need pork fat for flavour.
Coming from a Hungarian, bravo my friend. This is such a wonderful recipe and I want to thank you for making this video!
Thank you, that's the best compliment I can imagine!
I love how to the point this is. The bright lighting and great camera quality are also so satisfying to watch. I'm making a similar recipe in the crockpot tonight. Thank you! I will be subbing!
Hi MM, welcome to the channel, and thanks for taking the time to leave a comment!
Great video. My best friend is hungarian and when we were growing up his mom made this with spatzel and cucumber salad.
It seems that eastern europian women look at "skinny" as "not well feed". So everytime i came over for dinner(alot) she made plenty so that i could eat.
She is a wonderfully caring woman and and has always treated me as one of her own.
This dish was my favorite
Hi Dave, thanks for stopping by to share your story! I first learned to make this from a Hungarian mom was well! I certainly wasn't skinny then, but that didn't stop her from feeding me as if I were!
not well fed, you mean
I'm brazilian and I tried this dish for the first time today, but I can surely say it wont be the last. My husband loved it. It somehow tastes just like brazilian food, while also being nothing like it. Love it!! Thank you so much for the recipe and the great tips.
Hi Livia, it's good to hear you and your husband enjoyed it! Thanks for dropping by to let me know!
I can't believe I've waited so long to make this! Going on the menu for tonight. I love when friends share recipes!😊
Thanks Kathy! This is so off topic from what I normally do, but I learned how to make this from a Hungarian grandma and it's one of my favorite wintertime dishes.
I am from Nigeria and we normally make this dish on Sundays after church but we also add plum tomatoes🍅 and palm oil. I made it ur way today and it came out perfect. Thanks and keep up the good work. New stubbie for sure.
Welcome to the channel, thanks for dropping by to let me know how this turned out. Does the dish have a different name in Nigeria? I love learning about foods from all around the world!
Thank you for sharing your delicious and easy to follow recipe! I cooked this for my family and they loved it.
You're welcome! I'm glad to hear you and your family enjoyed it. This is one of my favorite stews.
being completely unfamiliar with hungarian food, I made sure to watch this whole video first before scrolling down to the comment section. I'm glad to see this wasn't a flame war full of hungarians.... which means this dish must be very good and/or very authentic. Will have to try this out soon
😆 Thanks for reserving judgement until after you saw the video. This one has been okay, but I had a lot of angry Hungarians respond to my take on the dumplings I serve with this (I add yogurt for flavor and tenderness, which is apparently sacrilege). I hope you enjoy this!
@@NoRecipes I have found that people unintentionally gate keep potentially good food because it wasn't "authentic" enough. If it tastes good, who cares how authentic it is compared to traditional. But it is a bonus if it happens to follow tradition AND taste good. Either way, you got a sub from me
@@joshuaszeto I see that a lot and I think it's a natural part of protecting ones identity (I always have to fight the urge to roll my eyes at a lot of "Japanese" food out there). I think what's important is to understand and respect the legacy of a dish before making changes that might turn it into something else. Anyway, thanks for the sub, and welcome to the channel!
Yummy
omg i had to make myself paprikash after watching your nokedli video and now you're doing this to me again :O
Is it so bad having paprikash two weeks in a row 😉
Hungarian food is very underrated. There are a lot to discover Yum!
I agree!
This looks great!
Thanks for stopping by Amy!
Here I was expecting to get an excited Hungarian and I get this giddy, excited Japanese. It's takes all kinds : ))
😆 Good eats are good eats!
That's right Bianca
Bianca you need to diversify your social circle and make friends of different backgrounds. That will increase your cultural intelligence.
@@lenax9425 I think you are the one who needs to diversify their social culture because if you did, you RUDE BITCH, you would know that Hungarian cuisine is known for their delicious chicken paprikash.
that is racist
Awesome video I'm trying this you deserve way more subscribers brother!
Thanks for the vote of confidence CrashBandit! I hope you enjoy this, feel free to spread the word 😉
Interesting dish...
Wow. Not bad. Couple of small nuances diverge, but overall, damn good. Apparently James Beard did a recipe version that has tainted a great many English language sources in which a large amount of stewed tomatoes are used, ending up with a heavily tomato-based sauce. To that point, most Hungarians use some tomatoes and I think it adds a nice acidity but they're not an original ingredient.
The only other difference from traditional (other than the bell peppers, which can be forgiven for lack of access to good Hungarian peppers) is the pre-sear, though I've seen a few Hungarians do the same... and I've done it too.
Might have started with a larger bowl for the habarás (sour cream and flour) which would have made it easier and allowed you to temper directly in that bowl.
Finally, if you want to be really fancy, you take the chicken out before you add the flour mixture and then either puree or pass the sauce through a strainer to get it extra smooth. Then you put the chicken back in and poach until the flour cooks and the flavors integrate.
Thank you for the thoughtful comment! Love the idea of using an immersion blender to puree the sauce. I'm going to try that next time I make this!
Yes, you are right this recipe is not as popular as French or Italian but it is so much better just my opinion 😚 thanks for sharing 🥰
You're welcome! 😀
In our house we always add the sour cream at the table to taste. Also in Romanian fashion we add smoked meat (slănină bacon or kielbasa) .
Great job!
Thanks! Great idea serving with more sour cream at the table. I'm totally doing that next time I make this. Also love the idea of adding smoked meat.
Well done! It looks perfect! I am just about to make some. Little kind note, us Hungarians, we also add some tomato. You are absolutely right about the red paprika though, it must be Hungarian 🇭🇺 that is the key! Much love from Hungary!
Thanks! I've heard about adding tomato, but I wonder if it's a regional thing? The Hungarian I learned how to make this from did not add tomato. Have a great weekend!
Big hit in my home! Thank you!
Glad you enjoyed it Karen!
Bravo!
Thank you!
I've make this several times following your recipe . and it is 5 out 5 stars!
I'm so glad to hear you've been enjoying this! Thanks for taking the time to let me know!
I want some
I made this for dinner it turned out really good thanks for a great recipe
You’re welcome Lucia! I’m glad you enjoyed it, and thanks for stopping by to let me know!
@@NoRecipes your welcome☺
You're a really good chef my friend...❤️
Thanks Horia!
Wonderful explanation.
Thanks! I'm glad it was helpful!
Oh my I'm making this right now with your recipe it's simmering. I'm from the Caribbean island so this is going to be great!!! Thanks for sharing
Hi Gladys, I hope you enjoyed it! Thanks for dropping by to let me know you made it.
It was delicious. I have some for tomorrow's dinner also. Thanks again
@@gladysmohr9633 Glad to hear it!
I don´t mind adding basil to this...
I also don´t mind using chicken breast instead and putting leftovers on pizza. It is actually my favorite way of glutony, to put either goulash sauce or paprikash on pizza dough. Just toss the dough, put sauce with meat on it, and add cheese.'
G-L-U-T-T-O-N-Y!
Love the idea of using leftover Paprikas on pizza! I'm gonna have to try that next time I make this.
Nice looking sauce.
Thanks David!
I’m binge watching Paprikash videos because the craving is there. I’m surprised though no tomatoes in this recipe- it’s the first not to have it so far.
Hi Jade, paprikash is made around the world, so it's not surprising that there are some variations. The Hungarian lady I learned to make Paprikash from didn't use tomatoes in hers, so I don't include it in mine either, but you could certainly add some if you like.
@@NoRecipes There are different ways to do this even in a small country. I use lot of tomatoes or At winter i use home made canned "lecsó", not chicken stock.
Also i never ate it with sour cream but i will try. :)
@@zsoltoravecz1815 That makes perfect sense, it's similar to how food is here in Japan as well. Happy holidays!
This looks so yummy 😍😍
Thanks, I hope you give it a try!
@@NoRecipes
Haha, maybe i will it looks amazing ❤❤
Good
Bought everything I need to make this amazing dish! Can't wait to eat my first Hungarian recipe. Thanks Mark :)
You're welcome, I hope you enjoy!
@@NoRecipes It was amazing! Thus will be a regular recipe this Winter.
@@jamesbic1000 So glad to hear it! It's a regular in our household as well!
@@jamesbic1000 r
Liked, here's a comment, and Subscribed. Looking forward to combing through your channel later to see all your recipes.
Welcome to the channel!
If you do not want paprika bitter, remove the pot from the heat - put paprika into the pot, mix - and then, put the pot back on the cooking element. Success guaranteed! This is old granny's secret.
Yes, paprika will burn easily so it's important to watch your heat.
It's nice👌
Thank you!
Very nice
Thanks!
I like to add button mushrooms with the onons
Great idea!
Can you please make coconut curry by the way is chicken was delicious...
Hi Aurius, I'm so glad to hear you enjoyed this. When you so "coconut curry" do you mean a curry with coconut milk? I have a number of curry recipes including coconut milk such as green curry, and a yellow curry. You can check them out here: norecipes.com/?s=coconut+curry
Gonna try and make a batch of this for meal prepping. Does it freeze well if I break the chicken up into smaller pieces?
Hi Callum, I hope you enjoy it! This will freeze as well as any other stew, but freezing food in a home freezer will always change the texture of meat. As long as you're aware of this, then it should be fine.
@@NoRecipes Thanks. Gonna make it this weekend.
I like to have a lot of sauce going on. To make more sauce and retain the flavour (not just put a ton of water to make more sauce) could i just double the onions, peppers and paprika?
HI Tbhldc, This should turn out pretty saucy. You could increase the other ingredients, but you're going to change the balance of flavors unless you increase the amount of chicken as well.
💖💖😋😋👍👍💛💛🥰🥰
Good evening, i'm from indonesia, i wanna ask, if instead of drum stick could i just use chicken fillet? And could i not use sour cream? Thank you.
It will work with thigh filets but it won't be quite as flavorful as you don't get the flavor from the bones. I do not recommend using chicken breast for this as it will get too dry and tough. As for sour cream, you can leave it out, but it's not going to taste the same.
I don't think I can do the Nokedli, what do you guys recommend to have instead with the sauce?
In the US, this is often eaten with wide egg noodles. You could also serve it with buttered pasta, rice or potatoes.
Great pointer about the flour in the sour cream.
I'm glad to hear it was helpful. This works for anything you want to thicken with flour (i.e. add flour to a source of fat such as melted butter, cream, etc)
Hi, with the enamel iron cast, do I need to wash it right away after cooked?
The enamel will protect the iron so it's not as important as a non-coated cast iron pot, but I would not recommend leaving food in it to store because the lip tends to be uncoated and will rust.
@@NoRecipes great thanks for the tips 🙏 also I just cooked your recipe last night and it’s so delicious 🤤🤤🤤
@@Syd7088 Happy to hear you enjoyed it!
Does the type of pot really matter? Im gonna be using a large pan that I dont really know what its made of. Its just a large black pan that seems to be made of steel.
It sounds like you have a cast iron pot, which should work fine. The heavier a pot is the denser and thicker the walls are which means it will more evenly distribute heat. This is important for slowly cooked foods as you don't want hot spots in the pan that will cause some areas to burn. Hope that helps.
Little bit late on the response but everything worked out great anyhow! I also ended up doing the nokedli recipe as well.
i am hungry :(
Can plain yogurt or plain Greek yogurt be used instead of sour cream?
Good question! I usually use Greek yogurt when I make it and it works fine. I would recommend using a full-fat yogurt though.
Also, i dont have sour cream, can i just use heavy cream instead
You could, but it's not going to taste the same. Sour cream has been cultured and is sour. You won't get this taste with heavy cream. A better alternative is strained yogurt (i.e. Greek yogurt).
I'm thinking this recipe would work great with my cast iron skillet. I'd love to try and use the oven for this too.
The oven is a great option for braising meat. I hope you enjoy it!
Civil war took me here
Same. Knowing how to make the dish makes that scene hilarious. "A pinch"...sure, Vis, sure XD
Can you use chicken breasts instead of chicken thighs/drumsticks?
You can, but with braised dishes like this chicken breast will end up tough and dry. It’s the fat and connective tissue in thighs that render out and make the meat fall apart tender.
@@NoRecipes Man, you have all of the right answers! It's also the connective tissue that adds the collagen which gives it that extra silkiness!
Smoked paprika or regular?
I like using Hungarian sweet paprika (édesnemes) definitely don’t use smoked paprika.
What is chicken stack and sour and how to make them?
Hi Eliutha, I'm assuming you're referring to chicken stock and sour cream? If so, chicken stock is made by boiling chicken bones in water for a few hours here's a recipe: norecipes.com/rich-chicken-stock/ As for sour cream, it's dairy cream that has been fermented with any number of lactic acid bacteria which turns it sour en.wikipedia.org/wiki/Sour_cream
Can you use sweet paprika for this recpie??
Yes, that will work.
Can you substitute yogurt instead sour cream?
Yes absolutely!
@@NoRecipes thank you
this was easy
Glad to hear it Lena, I hope you enjoyed it!
Is that a Le Creuset pot?
Hi Michael it is. I think the color is called "eggplant".
Background music please ?
FEET DOWN - AARON SPRINKLE, WHERE THE HEART IS - THE SEASONS, MEOW MIX - TITUS, UP IN THE CLOUDS - TITUS
When you put the chicken back into the pot, then cook the chicken very slowly. Chicken meat steys on the bones. when meat fell off the bone, it will look unappetizing, not nice. Remember, the eyes eat first, then the stomach.
It's important to keep and eye on the chicken. There's a perfect balance where the chicken is super tender but it's not melting into the sauce.
Too lazy to make dumplings?
You can use a pkg of potato gnocchi in a pinch, just follow pkg directions and add to pot after chicken is removed (do not overcook as gnocchi will get too soft).
Good idea Paul, but if you have the time to boil water, it doesn't take that much more effort to make the dumplings 😉
Halusky.
Who else is here cause they watch Deep Space Nine too many times?
😆 loved that episode! And there was an episode of Voyager where Janeway made this for Chakotay.
No Recipes many happinesses that you know the reference Binging with Babbish did not and I almost cried. Curious did you use smoked or regular paprika? Even the snobby grocer doesn’t have regular. Evidently everyone wants smoked
@@charleshetrick3152 Who's Binging with Babbish? 😆 Unlike TNG (which I watched religiously) I never really watched DS9 until it was over and on DVD. Really wish they'd make an HD (or 4k) remaster. As for the paprika, smoked paprika is primarily used in Spanish cuisine. I think the flavor would be little too strong for this dish (a little goes a long way). Have you tried checking Amazon?
No Recipes re Amazon I’ll probably have to, there’s one restaurant supply locally I haven’t tried. I’ll try them and then amazon.
Re DS9, I watched Next Gen religiously and only caught the first couple season of DS9’s original run; ‘bout five years ago when it hit NetFlix I discovered I very much prefer it to TNG. Avery Brooks is just such a badass and so is Andrew Robinson.
@@charleshetrick3152 My thoughts exactly! Good luck finding the paprika and I hope you enjoy this!
He doesn’t tell you how much paprika
It's listed in the description. You can also click through on the link in the description for a printable recipe.