Chicken Paprikash - Paprikás Csirke and Spätzle @Chicken Recipes
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- Опубліковано 5 лип 2024
- Chicken Paprikash is a really tasty Hungarian chicken dish flavoured with paprika. In Hungarian this dish is known as Paprikás Csirke. It's really easy to make and perfect comfort food for a cold winter day. In this video I show you how to make Hungarian Paprika Chicken, as well as little German dumplings to go with it - Spätzle (pronounced something like Shpetsly). These dumplings are made from flour and eggs, briefly boiled. And again, Späetzle is total comfort food.
You can get the written recipe on my website: keefcooks.com/hungarian-chicke...
And the recipe for Spätzle is on this page: keefcooks.com/spaetzle-german-...
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Wow great one
Wow... watching was this was amazing. My mother used to make this quite often when we were growing up, but I haven't had it in years. Recently I got the recipe from her and I keep trying to convince my wife to let me cook it for her. Her recipe includes dumplings which don't seem to be too different than what you made here, just larger. Really brings back a lot of memories.
I like your English home cooked dishes Keith but love it when you show us something different that we might not have heard of before. Great stuff as always.
Thanks Kieron - I hadn't set out to specialise in Brit stuff - it's just that since I moved back from Spain it's the most natural thing to do, and I've got a lot of old videos that are now a bit embarrassing so I'm remaking as fast as I can!
Yummy I’m fixing this for sure thanks 🙏🏽
This ex-Transylvanian's boy mouth is watering, remembering the paprikash his grandmother used to make. Except that for the dumplings, she didn't get all fancy-schmancy with any potato mashers (because she didn't have one) but rather just let the mix drip in the water from a spoon. And used the hottest paprika she could find. The memory of my tongue burning with delight is still quite vivid even after 40+ years.
Lovely!
Lovely indeed. But my most vivid memory of her cooking (apart from the exquisite Dobos torte) is of her garlic steak. I don't know how she did it. I have tried many, many times to recreate that recipe and failed miserably every time. It was a steak, thin as a schnitzel or paillard, yet tender like butter, and infused to the very core of its every fiber with an incredible amount of caramelized garlic. "Smothered in garlic" doesn't even begin to describe it. Wish I knew the secret.
(edit) I do have the recipe of her Dobos torte, and have successfully recreated it. It is NOT the same as the widely publicized recipes, which only give meh results.
Love from India 🙏
Looks fabulous! Can't wait to try it!!! Thank you, Keef!!!
Love love love the chicken dish!!! Love the spatzle done with butter and sea salt, brilliant actually ! 😍😍😍
That looks great! I make a less fancy version that my grandmother taught me. I will definitely give this a try! Thanks for posting.
Good Hungarian food takes time to make,but might be the best overall. good job mate. pip pip cheery oh.
As a Hungarian we never use smoked paprika...usually just plain sweet and it makes a huge difference if you use Hungarian paprika. Some like adding a bit of hot paprika.
made this wonderful dish for tea, it's the first time i've had hungarian food, will certainly be making this again, and i will also be trying other hungarian food, and thank you keef for sharing this recipe:-))
Looks wonderful, two thumbs-up Keef on the chicken paprikash!
Thank you!
That looks very tasty and I hope to make some soon. Thank you for showing us how to make it.
Looks good...I like anything with paprika in it so its on my "to try" list. Thanks for sharing Keef.
Good luck - it really is tasty!
I am Hungarian, that looks delicious, we do it slightly different no matter as long as you enjoy it. We serve it with Nokedli, looks like spetzle , but we don't use yogurt it's just eggs, flour and water, a little salt.
Thanks Marika!
I've just ordered a proper tool for making Spetzle but it's coming on a slow boat from China. When it arrives and I make this dish I'll be using Spanish Smoked Paprika hoping that the resulting flavour won't be too far removed from genuine Hungarian paprika.
this looks gorgeous IV got to make this keef
Bit oily, but I like it. It's certainly better than Delia's Chicken in Paprika sauce in her 'one is fun' book which is just chicken and peppers stewed in tomatoes and some paprika for an hour, and finished off with yogurt.
I like your style of explanation. By the by, my late wife was Austrian and made Spaetzle on many occasions. Pronounced...."sh-pets-ler". Rather like yourself, she too had her specific word blindnesses....the most memorable being the unique pronunciation of the word "squirrel".... spoken as skvierdel" ....no hum. Cooked per instructions, and turned out....nice again. Regards from sunny Spain.
Keep up the good work
Yum! I will make that very soon. Looks mouthwateringly delicious. Not sure I'm up to making spätzle, but mashed potatoes would probably be a reasonable alternative. Thanks for the video and the new addition to my vocabulary (bimble).
The Hungarian word for dumplings is Nokedli btw...
or galuska / galushka :)
and we dont use yoghurt in it
I will cook tomorrow, very nice.
Mouth watering😛
Excelent
Try and say shpets-leh, that sounds almost right :o) I used to live on them in Germany, ideal for mopping up any yummy gravy. And the genuine German Spaetzle are hand made, the dough mixture looks more like chewing gum, no yog involved and then it is quickly scraped of a wooden chop board straight into the boiling water.
Your Spätzle look great! I'm from bavaria and you get Spätzle (or Kässpätzle...mixed with cheese, really tasty) here around every corner but yours look delicious and many germans would be jealous!
Even your pronounciation ist (mostly) perfect!
Thanks Andreas!
Looks yummy, mate. This is the national dish of Hungary, although bordering countries have it too. It was the dish Jonathan Harker ate enroute to Castle Dracula. Then, a vampire's digs, now a major tourist attraction. To enjoy, open your mouth and think of Bela Lugosi.
looks yummy ,going to make this ,
Yay!
Love watching your cooking videos, have to definitely try your hot water pastry...I am crazy over pastries yum. Keef those dumpling thingies you made I have made them before TIP...I used my metal colander, works a treat 😉. Thank you so much for your show 👍👍👍here in South Africa 🇿🇦
I made the hot water pasty....Oh WOW SO IMPRESSED It's a winner 👍👍👍
@@heatherlinton5057 try this also cooking with narmeen for amazing Indian food
i knew a hungarian, she did not prepare it this way, this is kind of more complicated, but this looks good too :)
Remember, there is no one way to make fruit cake.
Nothing complicated about paprikas ,he did a good job only difference is traditionaly they use whole chicken and chopped up to pieces ,meat with bones give your more flavor .
Love this recipe mate. It's funny as well, that when you added the salt to the spaetzle, just by looking at the bag of salt I knew it was maldon salt! haha
LOL. It is a fantastic dish!
Subscribed!
Keef sound, I too will use smoked paprika, many thanks got two meals sorted from you channel
Good luck!
The way he said Spätzle in dying 🤣🤣🤣🤣🤣🤣🤣🤣🤣
This guy deserves millions of views. He's a great cook!
Looks very nice....might do it with the mushroom rissotto :-)
Ooh yeah!
I don't have any lids for my frying pans, but I have two of every pan to use as lids - easy peasy :o)
Keef, could you please make Beef Wellington? Judith Colbert
I did it a few years ago - definitely time for a remake
you deserve more views :)
Thank you, I agree!
I thought the same. But then again I think it's the title of the video; Paprikash, Paprikás, Spätzle, are not everyday words entered into the search bar.. I came here after I specifically 'refined' my search to Spätzle, Similar videos with 'paprika dumplings' as tags (English) have higher views. Anyway, I'm glad to have found this channel. 1 sub.
That looks really good and will give it a go. However I can never understand why we fry chicken off until the skin goes all nice and crispy, only then to put it in a sauce where it will go all soft. I've seen this done a lot by other cooks. Thanks again for another great idea. Just love your type of no nonsense cooking :)
I think to make sure that the chicken is fully cooked to avoid salmonella 🙂
My mom makes AWESOME Spätzles & also an excellent Hungarian Gulyás (goulash)!
You are inspiring me Keef..It goes without saying, that we all have our own approach..our likes, dislikes etc, but over all with your ideas you got it together there fella! I have more likes than dislikes personally & I never have been a harsh critic.
Never was a finicky eater, always LOVED my veggies & didn't have to be forced & I was always interested in eating foods from other countries from as early as I can remember....so what do you think i must really qualify as a true "gastronaut"?
You're definitely a Gastronaut Jason!
What a gas! I win a blue ribbon or a chest to pin it on & you get a date with Betty Crocker.
Incidentally, & MOST sincerely I must say that stamasd's description has my mouth watering & even foaming for a taste of that paprikash!
Smothered in Garlic! Ooooh! I mean come on let's have at it!
Hi. will tell you something about my experience in the cooking world. I love cooking and as long as you get a break through every now and then really come up with something special it is all truly worth it. To finally master something is also a great feeling. Enjoy and do not forget that cooking show where that put home cooks up against chefs - full on interesting.
deadly!!!!
Really????
The Chicken recipe sounds great, but those dumplings have nothing in common with Spätzle. But I like the video
Slap! Not slap!
Our dinner tonight. Serving with pasta because I have nothing with the holes needed to make the dumplings. Also with peas and dill.
Try to found cheap Pizza metal tray with holes they cost few bug and that will become your new "spatzle maker " it will fit on top of the pot with boiling water
its like pretzle but spetzle
He's English, he can't pronounce anything foreign. Probably has difficulty pronouncing Berlin.
Wow, that was needlessly offensive. And somewhat inaccurate. And how about you @jim crow?
Well done Chef !!!! You Have to do Hungarian Gulas Soup "Magyar Gulyás Leves"To :) ;) Keep it up !!!🐂🐷
Will do - give me a few weeks.
+KeefCooks Nice One Chef :)
This man has the most astounding vocabulary - bimble over to the stove? Good recipe, though
You can go to the hardware store and buy a cabinet knob...it will work on your lid. I got a metal one because I thought about being able to use it in the dishwasher. I have to use a pot holder to take the lid off now. If I had used a ceramic or wooden that would not be a concern. I didn't think of this idea, my dad suggested it.
I did buy a pan knob, but never got round to fitting it and now I can't find it!
A piece of wire cut from a dry cleaners coat rack, folded in half over itself, with a loop left at the middle for a finger to pass through, twisted over itself in the middle, passed through the hole in the lid, and with the ends flared as an anchor at the bottom... quick and functional.
I am hungarian and it has nothing to do with how we make it originally authenticly
I think you're exagerrating
No I'm tellin u honestly because we don't make it thatway.if u want I can give u the true recipe
“Shpay-tsul”
shpay-ts-luh
Butter? No way Chef :) Never and never we use butter in that recipe. And the side in Hungary is not called Spätetzle but Nokedli.. Anyway, you make me hungry the same.. Nice job
As I think I explained - never had it before, but most of the online recipe I looked at used butter - quite a lot of it. So what do you suggest instead? It tasted great, anyway.
Sunflower oil or other seed oils, because of the neutral taste.. Anyway, I live in Italy for 26 years now, and I'm using extra virgin olive oil.
Either rendered lard (zsír) or unrendered, smoked lard/pork belly, (füstölt szalona). Hungarians always use lard to sautée, never butter.
Hungarian paprika= unsmoked
spatzle .....sh as in quiet ...pets ...as in cat dog etc...le... as in french for the you now speak german lol
Still tricky!
craziest spaetzle I did ever see...water friend, not yogurt.
It was great with the yogurt. Maybe this is a thing that has regional/national variations...
AAARRGGH!first spätzle are no dumplings- they are noodles.you make “knöpfle“ same dough, but spätzle(the word cames from spatz- that is a little bird,knöpfle cames from knopf what means stud) are long,you make them when you scrape the dough with a knife from a woodenboard into the hot water,you don't cut it you roll it, it takes a lot of time to practise.and now the importent part, in the dough there are only three things in it SALT EGGS FLOUR for 1 kilogram flour you need between 32-36 eggs.you move the dough till you see airbubbles comes up and then he is perfect he should runs slowly down your board-you can also take a potatopress to make them but than they look all the same and not handmade but you need no skill!greetings from Stuttgart Maintown of Baden-Württemberg Homestate of the Spätzle
Sir, you do not know what to do with peppers.
Thank you for your pointless and unhelpful comment.
@@Keefcooks you are most welcome.
Thank you for wasting our time.
If you're just going to say 'that's wrong', that doesn't help me or anyone else. Constructive criticism is welcome, negativity like yours brings us down. Simples.
I need to give you a lesson in how to prepare Spätzle. Never use yogurt! You must beat the dough with a wooden spoon until bubbles form. Then you let the dough rest for about 20 - 30 minutes to relax. Your attempt looks absolutely awful...I'm very sorry to say. I have never left a negative post until now. Also, perhaps you should invest in a Spätzle maker or Spätzle board. Again, I'm very sorry for my remarks.
As I think I may have mentioned, it was my first and only attempt. I won't be investing in anything! But thank you for the tips.
a disaster of the dish
Not very helpful Evan - perhaps you'll share with us why you think it's a disaster.