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!
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!
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.
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!
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.
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!
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!
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.
Wow, Our family is Polish- Italian and this is such a good channel for authentic recipes, fun cooking tips, and just an all around good time watching. The presentations by Chef Jean-Pierre couldn't get more sincere, professional and just fun. We always have authentic Hungarian Paprika on hand and have made Chicken Paprikash many times. This recipe looks just so delicious! Yum!
Oh my gosh I'm so excited!! I'm going to watch this right now!! And Chef Jean-Pierre I just wanted to let you know that I bought harissa (YUM!!!) And I just put it in my chicken and rice with black beans, and it is so incredibly delicious. I tasted a tiny bit first, And what did I say? ,"THIS IS AMAZING!!"🤩
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
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!
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.
Interesting take on Chicken Paprikash. I'm part Hungarian & my mom always made it with dumplings, but I'm also betting gnocchi would be good as well. I enjoy different methods of making my favorite dishes, so thank you for this version. :)
I made Chicken Paprika with gnocchi for my family two weeks ago. My daughter in law had never had either before. It was excellent and easier than spaetzle.
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!
Can't wait for the "how to have fun in the kitchen" video. :D Very nice recipe, had Paprikas very often in my childhood and its always amazing.....your version reminds me more of a "Wiener Paprikahendl" but doesent mean that its less amazing. :)
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!
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.
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.
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 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 am a leg o lamb, guy, and I won't buy boneless legs, they have to have the bone, the meat is sweeter and tenderer, I marinade in a garlic cucumber yogurt sauce, with salt and pepper in it., for 24 hour.
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..
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!
How to have fun in the kitchen? ... sounds like a good video... 1) know the recipe, 2) do "mise en place," 3) have a glass of red wine ready, 4) turn on Chef Jean-Pierre UA-cam video.. ...and you are ready to have fun..?
Chef, thanks for what you do. You have taught me so much. I love to cook because of YOU!! You are awesome. I want to come meet you one day! You are the best.
Maybe this is not a traditional Chicken Paprikash, but if you mix the original dish with with an other dish: hungarian ratatouille (lecsó), then you got this. So I think this is a perfectly valid hungarian inspired recipe.
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!
Well first this is not the technique to cook Hungarian stuff Second this paprika looks really bad! Paprika is a main ingredient in Hungarian, Croatian, Serbian, Macedonian etc cuisine but this one is disaster.. colour of the brick not paprika! Chef, order yourself good Hungarian paprika online! Its worth it👌🏻👌🏻
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!
Always enjoy your vids! Chef butchered (HA!) the lamb leg story, though! The story goes (in abbreviated form): her mom and grandmother always cut off the shank (small) end of the lamb leg. But the reason they learned that 'tradition' from the great-grandmother was because the whole leg wouldn't fit in the GGrandma's old tiny oven at the time.
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.
The usual, "ordinary" Hungarian chicken with paprika is not prepared this way, and most Hungarians do not use garlic. Regardless, this version can also be delicious.
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!
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
I heard that story before but it was with a pot roast. The mother would always cut the ends off the pot roast and the child would ask "why do you cut the ends off the pot roast before putting it in the pot?" And she would answer "it taste better and that's what my mom would always do." So the child goes to grandma's house and asks the same thing and she answers the same as the mother before. So the child goes to great grandma's house and asks the same thing and she answers "Oh I always cut the ends off cause my pot is to small and that's the only way it would fit."
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!
Years ago I was married to a lovely Danish girl. Her mother, who spoke nor read English, came to visit us in California. She wanted to make my wife's favorite dish, chicken paprika. She went to the local grocery while we were at work and purchased everything she needed for the dish. When we got home that afternoon the whole house had the rich scent of the chicken simmering in onions and pepper. It smelled heavenly. When we sat down to eat I took my first bite while my mother-in-law smiled lovingly at us. The food was completely inedible and screamingly hot with spice! I tried to smile as my esophagus swole down and I choked up. It turns out she had used CAYENNE, not paprika! Laughing, we quickly cleaned the offending chicken off our plates and retired to the Pacific Dining Car around the corner.
Whoops :D well that's one mistake i wouldn't wanna make, not sure how rare it is to find proper hungarian smoked paprika in the US but it's a big reason for why hungarian dishes like these have that distinct flavor so many people love.
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 like to remove the skin before frying, fry up the skin until it releases its fat and gets crispy, take the skin out of the pan and fry the meat in its own fat. Then I use the crispy chopped skin as topping for the finished dish 👍
Hali! Magyarorszagról írok. Kicsit hasonlít az étel, de nem teljesen tradícionális. Sosem forgatjuk a húst paprikás lisztbe, s nem is sütjük elő. Bocsi. A paprikás csirke csak részben így készül, például a hagyma túl nagyra van vágva. Apróra kell vágni, mert szaft lesz belőle, mártás szerűen szét kell sütni és főzni. Á, se olyan nagy darabokra vágott paprika. Ha szeretné kedves Jean Pierre, én mint egyszerű magyar háziasszony megadom a paprikás csirke receptjét. Amit itt látok az nálunk a lecsós csirke . Ami nem paprikás csirke.
No it is not… too much going on. Breasts Onion paprika chicken stock some water a little more paprika some garlic with onions. Let cook. A little more paprika Whisk in some sour cream Make your Nukedlee and serve Enjoy
You’re absolutely right about rising prices of beef. Might it be a good idea to do some recepies with cheaper cuts of beef? Like hanger steak or diamond steak?
I don't like to criticize, but you need to rewrite the recipe. It left out when you add the red and green peppers and the cream. Made this last night and forgot to add the cream tasted ok.
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! ❤️❤️❤️
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!!
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.
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!
Hungarian dishes are hugely underrated. This looks like another winner, Chef. Secret ingredients: love and a little fun.
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?
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.
Love your videos, Chef 💖. Easy recipes and great instructions 👌😋 are always fun!
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!
Love the disclaimer at the start...
"I'm going to make it my way!"
Fend off those recipe police!
This will definitely make me hungary.
Such a bad pun that you are nothing Bud a pest
Dun dun dun, chiiiing! 🥁
You may have to make yourself some Turkey Chile with a little Greece.
" How to have fun in the kitchen " Cognac, that helps..
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!
Yes! How to have fun in the kitchen! Rule #1 BUTTER!!!
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!
Wow, Our family is Polish- Italian and this is such a good channel for authentic recipes, fun cooking tips, and just an all around good time watching. The presentations by Chef Jean-Pierre couldn't get more sincere, professional and just fun. We always have authentic Hungarian Paprika on hand and have made Chicken Paprikash many times. This recipe looks just so delicious! Yum!
I just changed 1 ingridient. Yesterday i bought a fresh rabbit (from my neighbour country Hungary).
Made it according to this recipe. Amazing!
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.
Yes, this sounds and looks wonderful! How about the Szeged goulash? Would love to see that one made by you too!
Love&greetings from Vienna, Austria!🇦🇹
Hello from Szeged. :)
Every body wants chicken recipes; chickens good , buttttt how about some good lamb recipes for spring?
Hey Chef!! I would love for you to do a traditional Hungarian Goolash dish?!?❤️
Oh my gosh I'm so excited!! I'm going to watch this right now!!
And Chef Jean-Pierre I just wanted to let you know that I bought harissa (YUM!!!) And I just put it in my chicken and rice with black beans, and it is so incredibly delicious. I tasted a tiny bit first, And what did I say? ,"THIS IS AMAZING!!"🤩
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
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!
Huh that's funny, beef where I live is cheaper than chicken..
Loved that story Chef, there is much value in knowing why you actually do certain things. Fantastic dish too!
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.
thank you chef for sharing Delicious Hungarian Chicken Recipe, very delicious I like it
Chef! So excited to see your take on the dish I requested! Thank you for doing this!
And, not surprisingly, it looks amazing. Can’t wait to try it out!
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.
Interesting take on Chicken Paprikash. I'm part Hungarian & my mom always made it with dumplings, but I'm also betting gnocchi would be good as well. I enjoy different methods of making my favorite dishes, so thank you for this version. :)
I made Chicken Paprika with gnocchi for my family two weeks ago. My daughter in law had never had either before. It was excellent and easier than spaetzle.
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!
Can't wait for the "how to have fun in the kitchen" video. :D
Very nice recipe, had Paprikas very often in my childhood and its always amazing.....your version reminds me more of a "Wiener Paprikahendl" but doesent mean that its less amazing. :)
My new Thursday routine: watch your video, go to the grocery store, and cook it tonight ❤
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!
This man is a National Treasure, protect him at all cost!
🙏🙏🙏😊❤️
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'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.
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.
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 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! 👏👏👏👍😊
Very good I like this I m from hongarian good bye
I am a leg o lamb, guy, and I won't buy boneless legs, they have to have the bone, the meat is sweeter and tenderer, I marinade in a garlic cucumber yogurt sauce, with salt and pepper in it., for 24 hour.
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! 😊
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!
How to have fun in the kitchen? ... sounds like a good video... 1) know the recipe, 2) do "mise en place," 3) have a glass of red wine ready, 4) turn on Chef Jean-Pierre UA-cam video.. ...and you are ready to have fun..?
Chef, thanks for what you do. You have taught me so much. I love to cook because of YOU!! You are awesome. I want to come meet you one day! You are the best.
Maybe this is not a traditional Chicken Paprikash, but if you mix the original dish with with an other dish: hungarian ratatouille (lecsó), then you got this. So I think this is a perfectly valid hungarian inspired recipe.
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 was in Hungary and the meat was very bad! The goulash was also inedible! Chef Jean Pierre knows how to cook!
Well first this is not the technique to cook Hungarian stuff
Second this paprika looks really bad! Paprika is a main ingredient in Hungarian, Croatian, Serbian, Macedonian etc cuisine but this one is disaster.. colour of the brick not paprika!
Chef, order yourself good Hungarian paprika online!
Its worth it👌🏻👌🏻
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!
Always enjoy your vids! Chef butchered (HA!) the lamb leg story, though!
The story goes (in abbreviated form): her mom and grandmother always cut off the shank (small) end of the lamb leg. But the reason they learned that 'tradition' from the great-grandmother was because the whole leg wouldn't fit in the GGrandma's old tiny oven at the time.
This is the best cooking channel on UA-cam. Always looking forward to your videos!
Is cooking fun, just spilling oil, flour and chicken broth everywhere? In this case, my cooking has always been great fun. 😄😜
Chef! Can you please do a video on Hungarian beef/lamb Goulash? 🙏🏼🙏🏼🙏🏼🙏🏼
Now that, is a papricash, that would be absolutely beautiful, and good for you. If you don't like pasta, serve it with rice. Gorgeous.
Ma MA Mia......heavy whipping cream costs a fortune now day!!!! Now I only buy half n half.
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.
Hi sheaf what happened to the skin I love ❤ the skin
The usual, "ordinary" Hungarian chicken with paprika is not prepared this way, and most Hungarians do not use garlic. Regardless, this version can also be delicious.
the magic with these videos is that when one is finished you can always look forward for the next ... and never be disappointed 🙏
Bloop bloop bloop. Low and slow. Thanks Chef. Jack your doing a fine job. maybe you get a raise quaaack. 🦆
Fast becoming my favorite cooking channel. Why? Because it's fun to watch and learn.
Very entertaining chef😆👍🏼
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!
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
As a fellow chef you are one of the best chefs on youtube. I made a couple of recipes that you created and posted.
Thank you 🙏
Where’s the specialize
I heard that story before but it was with a pot roast. The mother would always cut the ends off the pot roast and the child would ask "why do you cut the ends off the pot roast before putting it in the pot?" And she would answer "it taste better and that's what my mom would always do." So the child goes to grandma's house and asks the same thing and she answers the same as the mother before. So the child goes to great grandma's house and asks the same thing and she answers "Oh I always cut the ends off cause my pot is to small and that's the only way it would fit."
Thank you that is the right story I forgot as I was telling it!!! 😂
How to have fun in the kitchen, step 1: alcohol
I enjoy waching your videos
Love the story about the lamb. I’ve been cooking according to my grandmas stove in 1953😂
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!
Years ago I was married to a lovely Danish girl. Her mother, who spoke nor read English, came to visit us in California. She wanted to make my wife's favorite dish, chicken paprika. She went to the local grocery while we were at work and purchased everything she needed for the dish. When we got home that afternoon the whole house had the rich scent of the chicken simmering in onions and pepper. It smelled heavenly. When we sat down to eat I took my first bite while my mother-in-law smiled lovingly at us. The food was completely inedible and screamingly hot with spice! I tried to smile as my esophagus swole down and I choked up. It turns out she had used CAYENNE, not paprika! Laughing, we quickly cleaned the offending chicken off our plates and retired to the Pacific Dining Car around the corner.
For some odd reason, some "cooking persons" do not taste what they just cooked, prior to serving. I really don't know why it is so... 😂😂
Whoops :D well that's one mistake i wouldn't wanna make, not sure how rare it is to find proper hungarian smoked paprika in the US but it's a big reason for why hungarian dishes like these have that distinct flavor so many people love.
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!
Chef, google töltött káposzta! Thank me later! Love your channel!
Wow!❤ I will make this for our Sunday family day🎉 Thank you so much!❤
Usually I don't complain about the accent but there was something I didn't understand.
What is too much cayenne?
I like to remove the skin before frying, fry up the skin until it releases its fat and gets crispy, take the skin out of the pan and fry the meat in its own fat. Then I use the crispy chopped skin as topping for the finished dish 👍
Looks good Chef but wonder why you dirtied another pot when the one you cooked it I was empty and would’ve worked perfectly. 😁
First thing I noticed Chef. You never say onyo in number one. ITS Always number first. Why did you change? I miss that
He sounds like Mario, trying to speak English with a French accent.
First video I’ve seen from Chef Jean-Pierre. All I can say is this is crazy and I love ‘em
IT STAYS IN YOUR FRIDGE FOR (17 years) MONTHS!~ haha
Chicken may not be expensive, but butter, cream, and sour cream add extra cost to this dish. I consider this a company dish.
I have fun in the kitchen by cooking with my kids. It's a special time for all of us!
Hali! Magyarorszagról írok. Kicsit hasonlít az étel, de nem teljesen tradícionális. Sosem forgatjuk a húst paprikás lisztbe, s nem is sütjük elő. Bocsi. A paprikás csirke csak részben így készül, például a hagyma túl nagyra van vágva. Apróra kell vágni, mert szaft lesz belőle, mártás szerűen szét kell sütni és főzni. Á, se olyan nagy darabokra vágott paprika. Ha szeretné kedves Jean Pierre, én mint egyszerű magyar háziasszony megadom a paprikás csirke receptjét. Amit itt látok az nálunk a lecsós csirke . Ami nem paprikás csirke.
A paprikás csirke és a lecsós szelet kombinációja. Szerintem belefér. Mint a leírásban is van, nem hagyományos recept.
No it is not… too much going on. Breasts Onion paprika chicken stock some water a little more paprika some garlic with onions. Let cook. A little more paprika
Whisk in some sour cream
Make your Nukedlee and serve
Enjoy
@@siposz my dad was Zoltan
Simply delicious. Bravo, maestro! There is beauty in simplicity. You're the BEST, chef!
Chef! Bacon is offended! Onion is NOT always #1.
😂😂😂👍😊
SO AGREE about soggy skin...blech
You’re absolutely right about rising prices of beef. Might it be a good idea to do some recepies with cheaper cuts of beef? Like hanger steak or diamond steak?
"My Friengds","Oyno"...gotta love the Chef...
Great recipe Chicken Paprikash chef JP it's going to be on my dinner table for 3 friends tonight. Bye and thanks .
I'm not big on Hungary right now, Chef. Maybe later.
Your version of this dish looks amazing and delicious. Thanks for sharing.
I don't like to criticize, but you need to rewrite the recipe. It left out when you add the red and green peppers and the cream. Made this last night and forgot to add the cream tasted ok.
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 !!!!
If you not having fun cooking your doing it wrong haha, for me cooking is not just fun but more of a meditation I get in to a little bubble and focus
I have all the ingredients for this . Dinner tomorrow!😋
It being not complicated is their excuse for not having interest and/or time to take care of themselves.