This is, hands down, the absolute best cooking channel on the internet! I absolutely adore Chef JP's energy, humor, skill, and the stories he tells while showing us all how we can all cook better in our own kitchens! Can't wait for more recipes!
I’m Hungarian and I approve of this version of paprikas csirke! Looks amazing…doesn’t matter that it’s non-traditional. He said he made it his way! All you other Hungarians commenting, calm down!! IT’S ONLY COOKING!!❤️
Thank you! The other thing I'd U.S. doesn't have the exact ingredients. No matter what I do it doesn't taste the same as being in Hungary. I love Hungarians and Hungary!
I spent 2 years in Hungary from 94-96 and I do my level best to spread the good word about how delicious Hungarian cuisine is. It's absolutely delicious, hearty, economical, and family friendly. Love the cuisine and so does my family. We have it every week. Porkolt csirke is a family favorite.
My mom who was from Hungary taught me to make Csirke Paprikas chef. Her recipe was much simpler and different. It is traditionally made with nokedli and cucumber vinegar salad. However I appreciate your creativity to such a delicious dish. Thank you.
I really appreciate you showing yourself washing your hands when it's necessary because I am sharing this with my teenage son who is definitely not trying to listen to me. I show him your videos, and maybe we can have a delicious dinner and not get food poisoning!
Chef, this is EXACTLY the recipe my Viennese grandmother used in preparing her Paprikash! She served it over her homemade egg noodles & it was & is, divine. The only difference I can see is that she mixed the sour cream through the entire dish before serving. Bravo on this delicious recipe. And please don't stop your wonderful stories, we love hearing them! This is the BEST cooking channel on UA-cam. Whoever wants to really learn to cook, come to Chef!
Chef, please don't ever stop telling stories. I love them, and I love the joy and energy you bring to cooking. Yes, I'm old (58 yrs old) and I'm finally learning the why's, how's, and proper ways to do certain things. Thank you!
That leg of lamb story had a good point to make. When cooking, don’t always do everything a certain way because that’s how it’s always been done. Try different things. That’s the whole method for your channel JP!!! Hope you are well!!
Mr. Jean Pierre Je suis hongrois et ce goulache est bon. Le plus important c'est comme le premier oignon !! Magyar vagyok, és jó ez a gulyás. A legfontosabb, mint az első hagyma!! A jo mester vagy.
Chef, I like you because you call me your friend and you make me feel capable in the kitchen. No doubt, what I cook is never going to be close to what you teach me, but thank you. Thank you for always inspiring me. I work with youth and I share what you teach me!
I've made clarified butter 3 times now. First time I used 4 sticks and it didn't last very long, I used it for everything. Last two times making it I used 8 sticks of butter - I have about 1/3 left of the last batch. How I'm 54 years old and just learning to cook with clarified butter is beyond me. I use it for everything now. I'm even tempted to fry French fries in it - it's simply amazing to cook with.
Having fun in the kitchen is exactly what also makes you a special Chef. I don't want to mention any names, but there are shows on T.V. where you see the chefs running around like chickens with their heads cut off. People cutting themselves, people crying. Chefs yelling at them like they are in boot camp. I would not want to eat in a restaurant or have a meal at a house where there would be so much commotion in these other people's kitchen. Besides being an artist with food. Your philosophy on cooking is perfect. Also, the story of the leg of lamb was perfect. Hats off to you again, Chef. You are a great story teller, both funny and relaxing...., and like always , the dish you prepared was awesome. What a great teacher , and Chef you are.Thank you so much for another great meal, and the smiles you bring. 😊
Jean Pierre was a friend and client dating back to the 80s and the days of the Left Bank. I was working as a liquor and wines salesman and we definitely tasted a few good wines back in his office back in the day! Loved the restaurant also. For good story ask him about the time he bought the Rolls-Royce! Love his cooking channel!
My Mother was born in Austria-Hungry in 1913. She came here in 1928. She was a great cook! I enjoyed this video, thank you. I look forward to making your recipe! Blessings and Re Jouir -Darlene
I am romanian from Northern Transylvania. This is a dish that is made very often in the house. Is chep easy to make and very filling and comforting. Usually served with bread or polenta. And then you can use the spare parts of the chicken
I was so absorbed at work that i didnt open youtube for one and a half week. To my very surprise, chef Jean had some videos I can enjoy now! On the side note, i want a man who loves me the way chef jean loves his butter!!! Lol
Made this for dinner using my Instant Pot, my wife loved it and its now been added to our rotation. There hasn't been a dish from Chef that she hasn't liked. Thanks for elevating this average home cook into a culinary maestro.
Chef...that story about the leg of lamb was priceless. How many times have we cooked with a friend who learned from their mother or grandmother. None knew why they did something, but as you said, it turned out that it had nothing to do with how the flavors were made. I love it!
Whoa! I'm from Hungary and this was a surprise to see in my sub box! Not traditional for sure but no Hungarian in their right mind would refuse this meal. Well done Chef!
I'm 100% with you on removing skin for chicken paprikash, skin is great when is roasted! As a Hungarian , thanks for take your spin on this dish! YES, there is such a thing like Hungarian Recipie Police.... I might be guilty on that one... but that was messing with Goulash :D You playing with the recipe on the other hand and teaching us new ways of doing things! Cheers for that!
Oh my gosh! I didn't get this notification! I lived in Hungary for over a year. I love their food. I make rakott krumpli for friends and family and they love it!
I agree with Shaunna. This is by far the very best cooking channel. Chef JP has not made a bad video, they are all fun, informative and amazing. I just love his videos.
Hi) I am Russian and exactly one year ago I was in Budapest and have tried the authentic Gulas, Paprikas and other famous Hungerian dishes. I love them a lot and cook at least once a month something like that (when I can find god pepper and boeuf). Thank you a lot for this video! Maintenant j'habite en France et c'est trés plaisant de voir un petit attitude francais dans cet plat, merci beacoup) Спасибо большое) PS: it would probably be nice to see some other eastern european and Central Asian dishes: like bigos, plov, solyanka, veprove koleno, pel'meni, draniki, manty, khachapuri, shchi, pirozhki, pljeskavica etc
This is a fun cooking channel, we're not following any recipes, do whatever you like 😁🥳. Am I the only one thinking about that Trifle that Rachel made in Friends? 😂 Her explaining the layers: “First, there’s a layer of ladyfingers, then a layer of jam, then custard, raspberries, more ladyfingers.. Then beef sautéed with peas and onions. Then more custard and then bananas.” 🤣 And then Joey the only one that actually liked it: "I like it! I mean, what's not to like? Custard, good. Jam, good. Meat, good!" 🤣. That was absolutely a lot of fun 😁😆
I don't have enough gadgets in my little mobile home kitchen so most of my "fun" in cooking is coming up with alternative methods of cooking. Hey, whatever works, right? And listening to Chef while doing it is the cherry on top!
My grandfather came with his parents from Hungary to the US. My grandmother used to make this for him but the rest of the family was happy to let him have it all. Yours looks much better to me (sorry Grampa) and I'll be making this next week. God Bless chef!
Hand to God, this man is the purest and best thing I've ever seen on the Internet. Went down the UA-cam rabbit hole last night and hit upon "Make Your Own Butter" (yes, please!). Binge-watched at least12 episodes and I'm back for more. I don't subscribe to channels on UA-cam, but I've made an exception for this wonderful chef. I will always look forward to Thursdays!!
Thanks for making this video. I lived in Eger, Hungary for about 2 years for work and this was one of my favorite hungarian dishes (apart from all of the delicious soups foezeleks (pottag/proridges), and gulyas leves also. So much great cuisine in Hungary. I hope you do a few more dishes some time, if you can! =) I know this isn't 100 percent traditional "Csirke Paprikas" but its a good take on it and looks amazing!
chef finally tell another story! I'm so happy! moral of the story; investigate why you're doing what you're told to do. quote of the day from the cute transition; "it's not rocket science, it's only cooking" beautiful
A family favourite in my house is what we call paprika chicken. So similar to this one. Chicken browned in butter, simmered till done in stock with paprika added . Remove chicken, add (lots of) cream and thicken with corn flour. Add cooked pasta (shells, screws, whatever), add chopped green pepper and lastly chicken, warm through. Our preference is warmed, not cooked, green pepper. Serve. About 45 minutes total cooking time. An idea I got from a magazine about 35 years ago. (guests love the creamy surprise too!)
Hey Chef, similar to your "how to cut vegetables" video (which is stuff that I really did not know), a video on your pans, why you like them, why you use one over the other etc, nothing too in depth (unless you want to) would make for a very interesting video I think.
I'll give this a thumbs up. That would also go great with his essential knives video. Very helpful for those of us with limited space or income and for younger folks just starting out.
The way I have fun in the kitchen while following a new recipe is too,l do my prep first. Then spend a couple of minutes changing the how to steps, as they almost always forget onion is number first and they always mix the garlic with the onions... And I try to enjoy a glass of wine while cooking... The most important thing is to have some nice music playing..
Dear Jean-Pierre, we are delighted that you have prepared the reimagined chicken with paprika. If you ever come to Hungary and would like to, we would be happy to show you the traditional version of the REAL one. It's great that you cook for us in such a cheerful way! Thank you 😉 Kedves Jean-Pierre, örülünk, hogy elkészítette az újragondolt paprikás csirkét. Amennyiben eljönne egyszer Magyarországra és lenne kedve hozzá, akkor szívesen megmutatnánk az IGAZI tradicionális verzióját. Szuper, hogy ilyen vidáman főz nekünk! Köszönjük 😉
This looks so delicious! My standard recipe of many years is “spider chicken” (you cook six chicken legs for family and guests): I slice potatoes on the bottom of a big glass pot for the oven, I add two apples without skin, quartered, season everything with chicken soup powder, put the legs powdered with the same chicken soup and cut in the joint in two parts, skin side up, I close everything with transparent oven fest plastic foil, and bake it (430F / 220°C) until everything is done. It’s easy to make, just takes a bit time. Now that the family is smaller, it’s usually just four legs and usually just one apple, less potatoes. It’s delicious! To mix things up, I often “paint” the chicken with dijon mustard first before I put the soup powder on. That way it’s even tastier but I sm not always in the mood for that additional taste.
I love this channel not because of recipes I follow but because of how it''s taught me to use techniques to cook, I don't think I've ever made a direct recipe from this channel but it's still been the most useful to me as a home cook. It's amazing what you can make by learning a handful of skills that get shown here,, and now for the first time in my life I don't need recipes, I can have space to try anything,
I just made this for dinner. Oh my goodness! Just the pasta and the sauce had us coming back for more well after the chicken was all gone! Thank you chef!
I Love the way the Chef J.P. throws things together...its the way I cook.. no recipie...then it's mine😁...My sweet Mother in law used to make this (no recipie) so can't wait to see this😃
I just dreamt last night that I was in a kitchen and Jean Pierre was going to be there any minute and I was so excited because I was going to give him a big bear hug!!! He has touched so many of our hearts here on UA-cam! ❤️❤️❤️
Your shows make me happy and you make me want to cook. I am a person that needs a recipe or I can't do it, but you changed my mind. Cooking makes me happy now. Please never change the way you make videos. The more you talk the more happier i am.
Not a terrible version of the dish considering that you are not Hungarian 🙂 perhaps the one thing I would like to note that most paprika based Hungarian recipes start with caramelized onions, than chopped peppers followed by the paprika. It is a crucial step to very carefully sauté the paprika before the liquid is added in order to achieve the signature flavor of the dish. Don't worry, even some Hungarians who think they know how to cook miss that step sometimes.🙂 My Wife and I very much enjoy watching your channel. Last week I made your potato au gratin and it turned out absolutely delicious. A wonderful recipe that we will be serving to our family and friends in the future. Thank you 🙂
I making chicken paprikash and put sour scream instead of the heavy cream. Next time I’m using heavy cream while cooking and end with sour cream. Excellent idea.
Oh, yum! My mom used to make a chicken paprikash and I loved it!I forgot all about it until today! And cooking with Chef is ALWAYS fun in the kitchen, can't wait to see what you are cooking up!
Thank you for the ideas chef. I'll be making that tonight. I'll be having a little Pinot Grigio or Reisling to go with it along with some garlic crostini made from semolina bread. My wife will love it. Chef... please give us some ideas about a Valentine's Day dinner... from appetizers to desserts.
I am a subscriber and saw the thumbnail earlier today when it was first posted. It reminded me of Goulash. I thought, I have some cut-up chuck meat in the fridge I think I'll make Goulash for dinner,. At least what I call Goulash...As I sat down to eat it, I finally started watching this Hungarian chicken video. I swear chef, I used the exact same ingredients in my Goulash except for the protein. And I used a roux instead of breading the meat. But, I didn't think to use cream, I didn't have any anyway. So, making it with beef works too. I agree, it was simple to make and It too was delicious. And I will watch out for the Hungarian recipe Police. Haha!
Just amazing! Didn't think I needed another chicken dinner in the rotation but this is maybe the best chicken dinner I've ever made.. Thank you Jean Pierre!!
this is a good original dish 'Chicken Paprikash', you have got very tender meat in the result having seared it first then cooked it through casserole, it inspires lots of other dishes that can be cooked for two or more and serves perfectly as a single serving. Sear first casserole second. it pretty much gives you an excuse to write down a whole lot of casserole dishes just to be able to cook different types of meat without becoming confused and try all the sauces while you're at it. Since other methods of cooking meat may result in uneven cooking of the meat "on bone" (where the bone still has meat stuck when you're finished) thanks chef Jean Pierre.
This is, hands down, the absolute best cooking channel on the internet! I absolutely adore Chef JP's energy, humor, skill, and the stories he tells while showing us all how we can all cook better in our own kitchens! Can't wait for more recipes!
Agreed
Try dat
Absolutely Shaunna , love watching his vids....love how he says ""onion " being a Aussie cracks me up everytime 😁
Agreed
Ì concur!!
I’m Hungarian and I approve of this version of paprikas csirke! Looks amazing…doesn’t matter that it’s non-traditional. He said he made it his way!
All you other Hungarians commenting, calm down!! IT’S ONLY COOKING!!❤️
Thank you! The other thing I'd U.S. doesn't have the exact ingredients. No matter what I do it doesn't taste the same as being in Hungary.
I love Hungarians and Hungary!
As a hungarian im glad our cuisine is getting some attention in the US too, thanks chef
I spent 2 years in Hungary from 94-96 and I do my level best to spread the good word about how delicious Hungarian cuisine is. It's absolutely delicious, hearty, economical, and family friendly. Love the cuisine and so does my family. We have it every week. Porkolt csirke is a family favorite.
@@MrMagyar5 that is so good to hear, my grandma makes pörkölt on the weekends we love it too, i wish the best for you and your family :)
As chef Jean Pierre says it is Hungarish, Hungarian style...the fun way!
But so delicious! Just like goulash e.g. 👍😉😋 Enjoy the amazing taste!
I have only made goulash so far but would love a list of best Hungarian dishes to try! This is next!
I've been making this dish for years. I love it!
My mom who was from Hungary taught me to make Csirke Paprikas chef. Her recipe was much simpler and different. It is traditionally made with nokedli and cucumber vinegar salad. However I appreciate your creativity to such a delicious dish. Thank you.
I really appreciate you showing yourself washing your hands when it's necessary because I am sharing this with my teenage son who is definitely not trying to listen to me. I show him your videos, and maybe we can have a delicious dinner and not get food poisoning!
Hungarian dishes are hugely underrated. This looks like another winner, Chef. Secret ingredients: love and a little fun.
Chef, this is EXACTLY the recipe my Viennese grandmother used in preparing her Paprikash! She served it over her homemade egg noodles & it was & is, divine. The only difference I can see is that she mixed the sour cream through the entire dish before serving. Bravo on this delicious recipe. And please don't stop your wonderful stories, we love hearing them! This is the BEST cooking channel on UA-cam. Whoever wants to really learn to cook, come to Chef!
Chef, please don't ever stop telling stories. I love them, and I love the joy and energy you bring to cooking. Yes, I'm old (58 yrs old) and I'm finally learning the why's, how's, and proper ways to do certain things. Thank you!
Agreed! Love the stories.
That leg of lamb story had a good point to make. When cooking, don’t always do everything a certain way because that’s how it’s always been done. Try different things. That’s the whole method for your channel JP!!! Hope you are well!!
I just changed 1 ingridient. Yesterday i bought a fresh rabbit (from my neighbour country Hungary).
Made it according to this recipe. Amazing!
Mr. Jean Pierre
Je suis hongrois et ce goulache est bon. Le plus important c'est comme le premier oignon !! Magyar vagyok, és jó ez a gulyás. A legfontosabb, mint az első hagyma!! A jo mester vagy.
Chef, I like you because you call me your friend and you make me feel capable in the kitchen. No doubt, what I cook is never going to be close to what you teach me, but thank you. Thank you for always inspiring me. I work with youth and I share what you teach me!
This man is a National Treasure, protect him at all cost!
🙏🙏🙏😊❤️
Love the disclaimer at the start...
"I'm going to make it my way!"
Fend off those recipe police!
I've made clarified butter 3 times now. First time I used 4 sticks and it didn't last very long, I used it for everything. Last two times making it I used 8 sticks of butter - I have about 1/3 left of the last batch. How I'm 54 years old and just learning to cook with clarified butter is beyond me. I use it for everything now. I'm even tempted to fry French fries in it - it's simply amazing to cook with.
Hungarian here. Absolutely not traditional recipe, but looks pretty good and I bet it tastes fantastic.
Do you ever flour your chicken, and use garlic ??? Also we make the flour with juice of the stew & the sour cream at the very end....
@@jimmazzochi9122 That's a no, for both questions. Yes for the stew+flower trick.
Having fun in the kitchen is exactly what also makes you a special Chef. I don't want to mention any names, but there are shows on T.V. where you see the chefs running around like chickens with their heads cut off. People cutting themselves, people crying. Chefs yelling at them like they are in boot camp. I would not want to eat in a restaurant or have a meal at a house where there would be so much commotion in these other people's kitchen. Besides being an artist with food. Your philosophy on cooking is perfect. Also, the story of the leg of lamb was perfect. Hats off to you again, Chef. You are a great story teller, both funny and relaxing...., and like always , the dish you prepared was awesome. What a great teacher , and Chef you are.Thank you so much for another great meal, and the smiles you bring. 😊
"If you're not having fun, you're not doing it right" !! Chef Jean Pierre - you, and this channel are a life changing discovery for me ❤❤❤
Jean Pierre was a friend and client dating back to the 80s and the days of the Left Bank.
I was working as a liquor and wines salesman and we definitely tasted a few good wines back in his office back in the day! Loved the restaurant also. For good story ask him about the time he bought the Rolls-Royce! Love his cooking channel!
My Mother was born in Austria-Hungry in 1913. She came here in 1928. She was a great cook! I enjoyed this video, thank you. I look forward to making your recipe! Blessings and Re Jouir -Darlene
This is the best cooking channel on UA-cam. Always looking forward to your videos!
“How to have fun in the kitchen “ That Chef is why you are number first. God bless
I am romanian from Northern Transylvania. This is a dish that is made very often in the house. Is chep easy to make and very filling and comforting. Usually served with bread or polenta.
And then you can use the spare parts of the chicken
Protect this man with everything ! Has a heart of gold ! Best wishes Chef !
Yes! How to have fun in the kitchen! Rule #1 BUTTER!!!
I was so absorbed at work that i didnt open youtube for one and a half week. To my very surprise, chef Jean had some videos I can enjoy now! On the side note, i want a man who loves me the way chef jean loves his butter!!! Lol
What a difference from all the other so called celebrity chef's, this is fun in the kitchen, thank you so much
Made this for dinner using my Instant Pot, my wife loved it and its now been added to our rotation. There hasn't been a dish from Chef that she hasn't liked. Thanks for elevating this average home cook into a culinary maestro.
I was thinking of using my instant pot as well. Mind sharing how many minutes you used to cook the dish?
@@joannekasten5635 25 minutes and let in naturally release pressure.
Chef...that story about the leg of lamb was priceless. How many times have we cooked with a friend who learned from their mother or grandmother. None knew why they did something, but as you said, it turned out that it had nothing to do with how the flavors were made. I love it!
Whoa! I'm from Hungary and this was a surprise to see in my sub box! Not traditional for sure but no Hungarian in their right mind would refuse this meal. Well done Chef!
I'm 100% with you on removing skin for chicken paprikash, skin is great when is roasted! As a Hungarian , thanks for take your spin on this dish!
YES, there is such a thing like Hungarian Recipie Police.... I might be guilty on that one... but that was messing with Goulash :D
You playing with the recipe on the other hand and teaching us new ways of doing things! Cheers for that!
I love this channel, the only real cooking channel on the internet thanks to the best Chef in the world!❤️❤️
Oh my gosh! I didn't get this notification! I lived in Hungary for over a year. I love their food. I make rakott krumpli for friends and family and they love it!
My 3 very favorite entrees...Chicken Parm, chicken cacciatore,and Chicken Paprika's. I started making all 3 when I was 12 years old .
I agree with Shaunna. This is by far the very best cooking channel. Chef JP has not made a bad video, they are all fun, informative and amazing. I just love his videos.
Thank you 🙏 🙏🙏😊
All your videos are, “How to have fun in the kitchen!” That’s why I watch you.
Hi) I am Russian and exactly one year ago I was in Budapest and have tried the authentic Gulas, Paprikas and other famous Hungerian dishes. I love them a lot and cook at least once a month something like that (when I can find god pepper and boeuf). Thank you a lot for this video!
Maintenant j'habite en France et c'est trés plaisant de voir un petit attitude francais dans cet plat, merci beacoup)
Спасибо большое)
PS: it would probably be nice to see some other eastern european and Central Asian dishes: like bigos, plov, solyanka, veprove koleno, pel'meni, draniki, manty, khachapuri, shchi, pirozhki, pljeskavica etc
karcho
@@-jank-willson , yes, kharcho also)
Ukha, kharcho, chikhirtma, rassolnik, borshch: there are many good soups
the magic with these videos is that when one is finished you can always look forward for the next ... and never be disappointed 🙏
I'm sending this to my Hungarian wife. She will love it.
Hahahahahaaa......... hint-hint ...........
Your Italian & French wives will be jealous! And all the others.
First video I’ve seen from Chef Jean-Pierre. All I can say is this is crazy and I love ‘em
The best chef Ive ever seen online or on TV… superb teacher!
This is a fun cooking channel, we're not following any recipes, do whatever you like 😁🥳.
Am I the only one thinking about that Trifle that Rachel made in Friends? 😂 Her explaining the layers: “First, there’s a layer of ladyfingers, then a layer of jam, then custard, raspberries, more ladyfingers.. Then beef sautéed with peas and onions. Then more custard and then bananas.” 🤣
And then Joey the only one that actually liked it: "I like it! I mean, what's not to like? Custard, good. Jam, good. Meat, good!" 🤣. That was absolutely a lot of fun 😁😆
I don't have enough gadgets in my little mobile home kitchen so most of my "fun" in cooking is coming up with alternative methods of cooking. Hey, whatever works, right? And listening to Chef while doing it is the cherry on top!
Fast becoming my favorite cooking channel. Why? Because it's fun to watch and learn.
Love your story about how you learned to cook. I also learned to cook from my Grandmother the greatest generation.
"15 years I wonder..." I love that.
My grandfather came with his parents from Hungary to the US. My grandmother used to make this for him but the rest of the family was happy to let him have it all. Yours looks much better to me (sorry Grampa) and I'll be making this next week. God Bless chef!
How to have fun in the kitchen: good background music & a cocktail.
I wish I could hug you with the passion that you feed to me in this video. I love you so much!
🙏❤️👍
thank you chef for sharing Delicious Hungarian Chicken Recipe, very delicious I like it
Hand to God, this man is the purest and best thing I've ever seen on the Internet. Went down the UA-cam rabbit hole last night and hit upon "Make Your Own Butter" (yes, please!). Binge-watched at least12 episodes and I'm back for more. I don't subscribe to channels on UA-cam, but I've made an exception for this wonderful chef. I will always look forward to Thursdays!!
Thank you 🙏
Thanks for making this video. I lived in Eger, Hungary for about 2 years for work and this was one of my favorite hungarian dishes (apart from all of the delicious soups foezeleks (pottag/proridges), and gulyas leves also. So much great cuisine in Hungary. I hope you do a few more dishes some time, if you can! =) I know this isn't 100 percent traditional "Csirke Paprikas" but its a good take on it and looks amazing!
It isn't even close and ought not be called- "Chicken Paprika". Say....its "Something like it" but that's as far as it should go.
@@PlainVidz Ahhh. Can you show us the authentic recipe?
chef finally tell another story! I'm so happy!
moral of the story; investigate why you're doing what you're told to do.
quote of the day from the cute transition; "it's not rocket science, it's only cooking"
beautiful
A family favourite in my house is what we call paprika chicken. So similar to this one. Chicken browned in butter, simmered till done in stock with paprika added . Remove chicken, add (lots of) cream and thicken with corn flour. Add cooked pasta (shells, screws, whatever), add chopped green pepper and lastly chicken, warm through. Our preference is warmed, not cooked, green pepper. Serve. About 45 minutes total cooking time. An idea I got from a magazine about 35 years ago. (guests love the creamy surprise too!)
Hey Chef, similar to your "how to cut vegetables" video (which is stuff that I really did not know), a video on your pans, why you like them, why you use one over the other etc, nothing too in depth (unless you want to) would make for a very interesting video I think.
I'll give this a thumbs up. That would also go great with his essential knives video.
Very helpful for those of us with limited space or income and for younger folks just starting out.
@@valvenator Cheers!
The way I have fun in the kitchen while following a new recipe is too,l do my prep first. Then spend a couple of minutes changing the how to steps, as they almost always forget onion is number first and they always mix the garlic with the onions... And I try to enjoy a glass of wine while cooking... The most important thing is to have some nice music playing..
Brilliant advice! 😊
Yes Chef!
Thanks!
Thank you 🙏
@Chef - Honestly the BEST UA-cam content! Hard stop, you are a fantastic teacher. Thank you...
Your version of this dish looks amazing and delicious. Thanks for sharing.
I used to live with a Hungarian woman back in the 80's and she would cook this often! Yummy!
Dear Jean-Pierre, we are delighted that you have prepared the reimagined chicken with paprika.
If you ever come to Hungary and would like to, we would be happy to show you the traditional version of the REAL one.
It's great that you cook for us in such a cheerful way!
Thank you 😉
Kedves Jean-Pierre, örülünk, hogy elkészítette az újragondolt paprikás csirkét.
Amennyiben eljönne egyszer Magyarországra és lenne kedve hozzá, akkor szívesen megmutatnánk az IGAZI tradicionális verzióját.
Szuper, hogy ilyen vidáman főz nekünk!
Köszönjük 😉
This looks so delicious!
My standard recipe of many years is “spider chicken” (you cook six chicken legs for family and guests):
I slice potatoes on the bottom of a big glass pot for the oven, I add two apples without skin, quartered, season everything with chicken soup powder, put the legs powdered with the same chicken soup and cut in the joint in two parts, skin side up, I close everything with transparent oven fest plastic foil, and bake it (430F / 220°C) until everything is done. It’s easy to make, just takes a bit time. Now that the family is smaller, it’s usually just four legs and usually just one apple, less potatoes. It’s delicious!
To mix things up, I often “paint” the chicken with dijon mustard first before I put the soup powder on. That way it’s even tastier but I sm not always in the mood for that additional taste.
omg. the curtains!!! I just love this man....I've been waiting to see the yellow pan...whoooo. Want.
I love this channel not because of recipes I follow but because of how it''s taught me to use techniques to cook, I don't think I've ever made a direct recipe from this channel but it's still been the most useful to me as a home cook. It's amazing what you can make by learning a handful of skills that get shown here,, and now for the first time in my life I don't need recipes, I can have space to try anything,
Awesome comment! 👏👏👏👍😊
I just made this for dinner. Oh my goodness! Just the pasta and the sauce had us coming back for more well after the chicken was all gone! Thank you chef!
I Love the way the Chef J.P. throws things together...its the way I cook.. no recipie...then it's mine😁...My sweet Mother in law used to make this (no recipie) so can't wait to see this😃
Love this guy ,he lets you do your way "You like a skin cook with a skin "
Great meal and so easy to do thanks Jean Pierre ❤ Chantal making it tomorrow
I just dreamt last night that I was in a kitchen and Jean Pierre was going to be there any minute and I was so excited because I was going to give him a big bear hug!!! He has touched so many of our hearts here on UA-cam! ❤️❤️❤️
I agree !!!!
Your shows make me happy and you make me want to cook. I am a person that needs a recipe or I can't do it, but you changed my mind. Cooking makes me happy now. Please never change the way you make videos. The more you talk the more happier i am.
🙏🙏🙏👍❤️
Doing it all the way, your way from Delhi, India. Love you Chef!
Not a terrible version of the dish considering that you are not Hungarian 🙂 perhaps the one thing I would like to note that most paprika based Hungarian recipes start with caramelized onions, than chopped peppers followed by the paprika. It is a crucial step to very carefully sauté the paprika before the liquid is added in order to achieve the signature flavor of the dish. Don't worry, even some Hungarians who think they know how to cook miss that step sometimes.🙂 My Wife and I very much enjoy watching your channel. Last week I made your potato au gratin and it turned out absolutely delicious. A wonderful recipe that we will be serving to our family and friends in the future. Thank you 🙂
No, no, no.... Onyon is always number first! ☺. as always... Thank you Chef... for sharing your time and many Talents!
Love your videos, Chef 💖. Easy recipes and great instructions 👌😋 are always fun!
I making chicken paprikash and put sour scream instead of the heavy cream. Next time I’m using heavy cream while cooking and end with sour cream. Excellent idea.
Oh, yum! My mom used to make a chicken paprikash and I loved it!I forgot all about it until today! And cooking with Chef is ALWAYS fun in the kitchen, can't wait to see what you are cooking up!
Even if the food turns out inedible, all that matters is that you have fun cooking!! You are the best cooking channel on the internet!
Thank you so much 🙏
Fun in the kitchen = cooking with a good friend or loved one sitting in the kitchen with you and a good glass of wine.
God bless the Chef, Hungary and the Hungarian cuisine!
It was a pleasure to see a hungarian dish on your channel thank you Chef! Love from Hungary 👍😉
Thank you for the ideas chef. I'll be making that tonight. I'll be having a little Pinot Grigio or Reisling to go with it along with some garlic crostini made from semolina bread. My wife will love it.
Chef... please give us some ideas about a Valentine's Day dinner... from appetizers to desserts.
I am a subscriber and saw the thumbnail earlier today when it was first posted. It reminded me of Goulash. I thought, I have some cut-up chuck meat in the fridge I think I'll make Goulash for dinner,. At least what I call Goulash...As I sat down to eat it, I finally started watching this Hungarian chicken video. I swear chef, I used the exact same ingredients in my Goulash except for the protein. And I used a roux instead of breading the meat. But, I didn't think to use cream, I didn't have any anyway. So, making it with beef works too. I agree, it was simple to make and It too was delicious. And I will watch out for the Hungarian recipe Police. Haha!
another great job JP!
Wow!❤ I will make this for our Sunday family day🎉 Thank you so much!❤
" How to have fun in the kitchen " Cognac, that helps..
My new Thursday routine: watch your video, go to the grocery store, and cook it tonight ❤
"This is not Walk-it-swiance" Love this GUY
Over a million subscribers. Where are the sponsors? Chef is the best!
Thank you chef! You always put these videos out on my weekly shopping days
chef jean-pierre is SO entusiasthic about his plates that make you want to cook better
Just amazing!
Didn't think I needed another chicken dinner in the rotation but this is maybe the best chicken dinner I've ever made.. Thank you Jean Pierre!!
Yes, it's beautiful❤ I will make it this weekend🎉
I will be making this today 😋😋😃
Fun and best cooking channel. Thanks, Chef!!!
This looks amazing, I have the chicken and everything else. Making it this week.
this is a good original dish 'Chicken Paprikash', you have got very tender meat in the result having seared it first then cooked it through casserole, it inspires lots of other dishes that can be cooked for two or more and serves perfectly as a single serving. Sear first casserole second. it pretty much gives you an excuse to write down a whole lot of casserole dishes just to be able to cook different types of meat without becoming confused and try all the sauces while you're at it. Since other methods of cooking meat may result in uneven cooking of the meat "on bone" (where the bone still has meat stuck when you're finished) thanks chef Jean Pierre.
Loved that story Chef, there is much value in knowing why you actually do certain things. Fantastic dish too!
I’ve learned so much from your channel that makes my cooking experience so much better.
No one says "kwispy" the way chef does. He's the best 😁