Professional Chef Makes Chicken Paprikash (Paprikas Csirke) for the FIRST time
Вставка
- Опубліковано 29 вер 2022
- This one-pot Hungarian chicken paprikash dish comes together in 1 hour and is served with a delectable creamy sauce to go over the top. The flavors in this recipe will absolutely blow you away.
Chicken Paprikash or also known as paprikas csirke in Hungarian is a traditional dish consisting of chicken and onions cooked in bacon fat and then braised in liquid with paprika and other vegetables and seasonings. The sauce is then thickened with sour cream and flour mixture and commonly served with nokedli.
This is a one-pot meal that comes together in about 1 hour and is perfect for a weeknight meal but also has enough uniqueness to serve to guests. I also believe the addition of browning the chicken and using chicken stock enhance my recipe above the traditional one.
PRINT OFF THE CHICKEN PAPRIKASH RECIPE AT:
Ingredients for the Chicken Paprikash:
• 1 whole fryer chicken broken down into parts (breasts, thighs, drums, wings)
• 3 tablespoons rendered bacon fat
• ½ peeled small diced large yellow onion
• 1 seeded small diced yellow bell pepper
• 2 finely minced garlic cloves
• 2 roughly chopped Roma tomatoes
• 3 tablespoons sweet paprika
• 4 cups chicken stock
• 3/4 cup sour cream
• 2 tablespoons all-purpose flour
• salt and pepper to taste
PRINT OFF THE NOKEDLI RECIPE AT:
Ingredients for the Nokedli:
3 large eggs
1 cup + 2 tablespoons water
½ teaspoon salt
3 cups all-purpose flour - Навчання та стиль
Coming from a Hungarian family I think you did this dish justice in your version.. One of our favorites.. However the chicken and dumplings Must be covered in the sour cream gravy. The best part with the dumplings. Also would serve this with a side of a vinegar based thinly sliced cucumber salad that was light and complimented the richness of the gravy.. Good job.!!!!
Yes, mouth watering
I loved this video. My wife was born in Budapest. When we were dating her mother and grandmother would make this for us all the time. Her mother has since passed from cancer, but her grandmother is still well; however she doesn’t cook anymore. Its been 3 years since her mother passed and her grandmother stepped away from the kitchen, so l’ve sort of forgot about the Hungarian dishes they used to make us. Im absolutely going to surprise my wife with this dinner tomorrow! Hopefully it will bring some warm memories along with the great taste. The Nokedli was always my wife’s favourite. Thank you for the video
I hope she loved every last bite and tasted the love and even asked you to recreate it for her Grandmother
Cooking is my love language to my loved ones and even though I'm not good at taking compliments it's always nice to hear how much they love it and it's all because of amazing Chefs on youtube and what my Uncles taught me before they passed
Wow, that's a great story. How did it go?
I grew up eating chicken paprikash ( my dad was from Hungary). Believe me, Hungarian paprika is a must. I used regular paprika once and the flavour was very disappointing.
Not only did my sons and I make this and it was delicious, but that leftover braising liquid is gold! It is safely in the fridge for future use this week!
I am Hungarian. It’s a good one, but I would use more onion and paprika (ground)☺️ but thats a good recipe🤤 and soo jummy
As a 1/4 Hungarian I appreciate the attention to Hungarian cuisine, it is really great, I remember my Hungarian grandpa cooking a lot for me! 🥰
There is actually another variant of this where instead of the paprikash being a sauce over the chicken .. it is made more like a soup. It was made this way by rural farming families to make the chicken go further. You basically make a chicken soup and a metric ton of sour cream, then add in dumplings and the chicken meat used to make the soup back in. Its a heart attack in a bowl but will keep you warm :) .. My kids call it "chicken fat soup" LOL
Just a heads up: I believe from my Hungarian best friend growing up and his mother cooking, it's pronounced chicken pop-ree-kosh. It's one of my favorites that his mother would make.
My parents were Hungarian so I'm quite familiar with Magyar. I use Cuba some peppers. It gets softer and has a unique taste. Next Hungarian cooking goal....stuffed cabbage. That's a little more difficult.
I love this dish. I am not a bit Hungarian, but anything with paprika and sour cream is in my book!
Wowza! Even made nokedli. Awesome video! Ps.: no such thing as too much onions 😀 On the side also great to have some dill pickles or beets.
This recipe is an absolute "must." Thanx, Chef Billy!
Watching and waiting for the invariable non-Hungarian crime against paprikás chicken, but it never came. I'd say this is the best non-Hungarian paprikás chicken video I've seen, better than quite a few Hungarian ones as well. Good job trying to cut the nokedli by hand. Kudos! The nokedli cutter is a better idea though. :-)
VERY, VERY good on the bacon fat and not olive oil or something else inappropriate.
Few minor gripes, just from personal experience. Use better paprika. I could tell by the color that, that paprika was oxidized and not fresh. That brand is better than most non-Hungarian paprika but it doesn't compare to a good Hungarian domestic paprika. There's a top notch paprika on Amazon from Rubin that is world's better. I think, the best you can get commercially, outside of Hungary.
The searing is good and I've done it but it's not traditional. No biggie.
The typical pepper would be a Hungarian wax papper (zöld paprika), which isn't sweet. Bell pepper isn't a great replacement but yellow bell pepper is way better than green or red for this. So good job, but I wonder if the Cubanelle wouldn't have been closer to the Hungarian wax... idk.
You know we like the French, but it's goose or duck fat here, not butter. Mostly, we don't toast our nokedli like the Austrians. A little goose or duck fat mixed in when it's still warm is a solid choice. Or if you must toast, use that instead of the butter.
Not sure about the chives? Parsley is more common. Overall VERY solid.
Yeah, grandmother used a wetted-down cutting boad with a sharp wetted-down knife.
Was always great.
I love how you teach! Very clear and specific. Thank you for giving the cook time for every item. (I'm new at this🤪)
Thank you for this video. I grew up eating hungarian food. My parents and grandparents were hungarian refugees. I am 100% hungarian blood born in London. All my hungarian family have passed away. I miss the hungarian food. I will use this recipe this weekend. 😊😊
Nice job! As a hungarian i can approve. Just one thing ... we boiling the chicken because if you pan fry first you close the taste and juicy into the chicken but if you boiling it's going out to the sauce and we boiling on big fire cause tradisional we making this dish in bogrács on fire ... and yeah the hungarian paprika is a must i could never use bell peper for this dish... but this is the closest version what i saw on the internet so again... well done! :)
Most of the Ethic cooks I know from Northern Ohio use A LOT MORE ONIONS.
Agree. Like 3x more!
Looks really tasty, thanks for posting Chef Billy.
I’ve watched the video twice and my mouth watered both times. I’m making it today.
looks delicious , love paprikas
Looks so good 👍 have to try this thanks 😊 😋
Looks delish! Mouth is watering...
oh, and I am soooo happy you tried the board for the nokedli !
Omg…looks delicious
Great job, looks so yummy!
I love this video. 👏👏👏
That’s cool man, my wife is Hungarian and has made this a few times. Pretty good.
100 percent Hungarian here :). Great job ! My moms secret … and of course hers is by far the best ;). She adds whipping cream to the sour cream … gives the sauce a richer flavour
you have to turn down the heat when adding the Paprika... it will get a bitter taste if you don't. Been making this for years (wife is Hungarian). Try using Goose fat instead of that bacon grease for a real treat
Thank you Chef for this great looking recipe. I'm intimidated at the thought of cutting up a whole chicken but know it's something I need to learn.
You can just use bone in chicken thighs. I'm of Hungarian background but I don't like sour cream. Not using sour cream you can use bone in skin on chicken thighs. If you want to do use sour cream,use skinless bone in skinless thighs. Or mix thighs and drumsticks.
Billy, very nice. The only thing I can see that I use that you didn't is carrots. My recipe came from a Czeck "nana", and she used carrots and no tomatoes. however, you called that out about the tomatoes. Nicely done. I'll try this and see what the family prefers!
I’m half Hungarian, you did it justice, thin cucumbers in vinegar as a salad is good with it. My family just uses whole breasts.the way we make noodles is with a special tool but way u did work too
It was so great to see how my favourite course inspired a pro. 😊 Greetings from Hungary.
PS: you could try (I mean "try") to make a Chicken Paprikash Lasagne (no béchamel, I'm sure). That's one of my specialties here at home. 😏
Chicken paprikash is one of my all time favourites, since ever. Unfortunately sour cream is not available where I live (sri lanka), so I am using greek yoghurt instead - it still turns out delicious.
Do you buy organic chicken? It looks like a wonderful chicken- better than anything I ever see in the store.
Nice video
8:32 It's mostly for tempering the mixture so that it doesn't precipitate out when you try to mix it in.
You seem to have done a pretty good job, so yes, it is most likely supposed to taste exactly like it did, you just forgot to cover and mix the nokedli with the sauce.
Mmmm nokedli is soooo delicious.
Do try it with sour cream and shredded/grated cheese on top.
You did it justice. Only thing is missing is freshly made cucumber salad
Like your hat. Can you post a link where to get it
We always pronounced this a Poprikosh. Vernaculars are so interesting.
6:34 What is that underneath the pot?
I've spent to many hours searching and trying to find this pan. The handle welds seem impossible to find. Probably easier to just ask. What brand of pan is this? 😂
Thank you for this recipe!and I always save my beacon fat!
Always excited to see ways to use simple techniques to completely open up simple ingredients.
I did a Hasselbeck sweet potato earlier this week- basted with butter brown sugar, rosemary, thyme, salt and pepper.
It was the fire and forget hit of the night.
Thanks Chef!
I'd rather use the green curvy pepper as the flavour is a bit closer. Turkish shops have the yellow capia.
I'm not going to say it's not authentic, because as you know, every household has it's own twist on it. You did justice to the recipe, but if you really want to elevate those flavours:
First of all, you used waaaay less onion, the onion's weight should be 1/3 of the meat's weight (in grams). You add the onion in batches and cook it until it's translucent and caramelized then add one pepper (bell pepper if you can't find other) and only maybe half a tomato, but not more.
Cook until it starts to burn a little, hearing that familiar sizzle sound, then fill it up with just enough water that covers it and let it cook down, and you do the burn/sizzle and fill up for like 2 - 3 hours on low heat (not kidding), you should use at least 4 cups of water. My personal best was like 3 hours to really concentrate those flavors. Also, contrary to popular belief, water is better in this case instead of chicken stock, because with stock it will be too salty (I don't know if stock has added salt in the US to be fair).
You have to have a caramelized jam-like consistency and texture after you used up your liquid (after 2 hours), then after the last "sizzle" add just 2 tablespoons of water to offset the heat and add the paprika, because it's a "paprikash" after all... Then add a little more water and cook it down, and after all this you can add the meat, more water, stock or even red wine, and cook the meat until tender.
The whole point of the chicken paprikash is NOT the chicken but the "paprikash" part, the liquid.
The way I was taught to cook paprikash by my Hungarian grandma, was to brown the chicken first, and to use chicken stock not water...So nothing new...It has to be Hungarian sweet Paprika (i add a teaspoon of hot too)...In the above method not enough paprika was used, maybe double the amount...it's essential to take the pan off the heat before adding the paprika, as it tastes bitter if burned.
It’s pronounced pop’ ri’ KOSH…lol
it's not
I was hoping to see your version: excellent!😊 I'm making this tomorrow night for my friends.
I don't want to tell you how to serve it because you're a professional chef but you should be covering the Nokedli with the gravy.
I do know that, but I wanted it to be visibly seen with ease for pictures and video.
We don't put peppers or tomatoes in paprikas
Maybe you don’t, but there are plenty from Hungary who do :-)
Bacon Fat = artery clogger.
So use ghee or tallow.
@@ChefBillyParisi I'm not trying to be insulting, but is there a healthier fat people could use? I'm no chef. I googled ghee and tallow. They seem just as bad. What about olive oil, canola oil etc?Im sure it won't taste as good as what you make, but could you give an alternate version for those who would appreciate it?
BTW. Thank you. I have learned more from you these last two months since I found you on UA-cam than any other chefs in my last 40 years. I love that you are generous with your knowledge. I sometime feel many other chefs don't want to share their knowledge, but I never got that impression from you.
Pap- ri-kash….dont know how the heck you pronounced that…get it right. And Spaetzle…is not pronounced Spatz-el…..but Spetz-li……grrrrrrr drives me nutz when people are too lazy to pronounce foreign dishes correctly
I’m just not good at pronunciations, for any foreign language unfortunately. No matter how hard I try.
It’s not original csirke paprikas, I don’t like your version