When I started to explore the Indian kitchen I enthusiastically tried to explain to my father what ghee was. He looked at me: your great-great-grandmother used the thing you are talking about every Sunday, but we call it "sült vaj", ie. baked butter. It turned out that that was a way to conserve butter for our ancestors. It gives a special taste to everything.
i love that the chicken in the pan (7:26) was arranged in the shape of a sw.................................. bbbeeeeeeeepppppppppppp this broadcast has beeen interrupted
Oh good grief! Enough about how the chicken was arranged in the pan. Are we really so fragile and precious? This recipe looks so good! He made it with love and care, took his time, and showed all the steps. Why all the drama about handling the pepper grinder after the chicken? It’s his own kitchen! You don’t know that he didn’t wash the pepper grinder afterward. And who cares? Who among us hasn’t grabbed the refrigerator handle or oven door or knife with hands that weren’t washed? Or let food contact a sink that wasn’t sterilized? Real life isn’t a textbook. We’re not all dying of not following the rules all the time. I look at comments to find out whether people liked the recipe (which I did) and if they substituted (which I didn’t). All these pointless comments hating all over this cook really surprised me. We need to calm down.
Those chicken piece's fitted perfectly into the pan while browning both sides. Perfect fit. The cook, went about the process and does not need to be lampooned by others Noticing what they see as a Swastika. He's cooking in his own kitchen. I personally do not like preparing Chicken on a wooden board. Chicken is notorious for Salmonella. A risk I wouldn't take, personally. Perhaps he washes the board in very hot water...I surmise he and others that use wooden boards, must kill any bacteria that "MAY" be present. Give mea Stainless Plate any day or a stainless Bowl to prep chicken with salt and pepper. Handling raw chicken, these day's a No No. I'd wear single use food prep gloves...no wooden pepper or salt grinder was harmed when I've used mine last. All you knockers should be ashamed of yourselves. Bringing up the illusion of a Swastika is in very poor taste.
Love chicken paprikash. I will try this version soon. I will have my seasoning so that I don't have to touch the pepper grinder after rubbing down the chicken. Looks delicious.
@iqtidartahirkheli5546 Of course you can. I use Roma tomatoes, seeds removed and very finely diced, 1 Hungarian bell pepper,-4 tablespoons Hungarian paprika. You can use a combination of sweet and hot paprika as well.
Absolutely - frying the chicken in butter and olive oil? Not Hungarian at all. Adding yoghurt at the end? More Indian than anything else. Plus if you used anything other than real Hungarian edes nemes paprika (Edelsuess) you will be disappointed. If you use hot paprika it will be inedible.
I have to try this, it looks delicious. Butter, oil, garlic, and onion into a roux, then sour cream -- classic and delicious. We're fortunate to have excellent smoked paprika in my neck of the woods, and I suspect I'll add some heat as well (Cayenne pepper or perhaps some hot red pepper flakes).
Liebe Grüße aus Ungarn Ich werde dieses Rezept sicherlich einmal ausprobieren. Doch in Ungarn wird paprikás total anders zubereitet. (Nur weil Sie uns netterweise nach unserer Meinung gefragt haben.) Die traditionelle ungarische Küche nimmt das ganze Hähnchen - natürlich tranchiert - einschließlich Innereien. Sie benutzt Schweineschmalz - seit einigen Jahrzehten zunehmend auch Pflanzenöl, jedoch selten Butter - bei Fleischgerichten erst recht. Auch wird das Fleisch nicht vorgebraten sondern roh in den Geröstete-Zwieben+Paprikapulver+Wasser getan und in einem großen Topf geschmort. Während unser Paprikas köchelt, kann man noch eine halben Paprikaschote, eine Tomate, eine Knoblauchzehe dazugeben.
Hello this is Prabakaran from India( A small village called Achangulam in Srivilliputtur Taluk in Virudhunagar District of Tamilnadu). I am awestruck after watching your video. I have started drooling on seeing the texture of the cooked Chicken. Keep rocking. Thank you. I will definitely try. May God Bless You ❤😊
En Argentina comemos esto, y lo llamamos tuco de pollo, reemplazando la carne de vaca. Se come con pastas, arroz o papas hervidas. Es algo muy habitual. No le agregamos yogur, tal vez, crema de leche. Claro que nuestro país, es un compendio de razas, donde cada inmigrante, trae su cocina, y así se formó un paladar, muy variado. Lo que nosotros llamamos "milanesas", es nuestra versión de un plato alemán que se hace con cerdo laminado, empanado, y frito. Es habitual comerlas con papas fritas francesas y huevos fritos. Otra versión es ponerle salsa de tomate y muzzarela, y gratinar en el horno.
My mother is Hungarian. I thought for a minute they were making Chicken Paparikash but we never used tomatoes. She would also make one simular without sourcream but it had bell pepper. But every family has their way of making a dish. Might have something to do with what part of Hungary you are from.
Looks delicious & I will definitely try it. I would season both sides of the chicken first though, then wash my hands after before touching anything else.
I make a variation of this with bone-in pork chops. Almost the same except I do not use any tomatoes, just lots of onions and garlic. It's quick, easy, and the flavor is terrific.
Real paprika chicken does not have garlic nor tomatoes. Chicken, paprika (hence the name of the dish), onions and sour cream (also parsley added at the end with the cream).
due to the tomatoes, you'll probably want to use a non-reactive pan (NOT cast iron) for this recipe. it looks REALLY delicious! thank you for sharing this recipe. cheerka papriaás! love it with some urboka salata! p.s. - i'm hungarian!
My mother always used onion garlic and paprika on her poultry, I've picked up the habit and make my holiday turkey with these seasonings and it's always delicious. Amazing what a few simple pantry ingredients can do to liven up an everyday chicken or turkey. I can almost smell it now❤
In Burmese cooking we use onion, garlic and ginger, then paprika and tumeric, as the basis for all our dishes. It's amazing how similar our dishes are. The Burmese difference of course is the ginger and tumeric. We also ocassionally add tomato to vary the flavor of the dish. Instead of chicken stock we use fish sauce, although I might actually try using chicken stock instead.
This music sounds like the background music in Silence of the Lambs when Hannibal Lecter was having his dinner delivered to him in his cell before eating off officer Pembrys face. 😊
Ja danke es war sehr lecker 😋, habe ich heute nach gekocht. Diese Rezept habe ich lang gesucht. Heute kam er wie zu gerufen. Bitte weiter solche feine und einfache Rezepte. 😂
This is clearly quite different from how I learned to make paprikás csirke from my mother but the ingredients are roughly the same. It might be a regional thing, but we start with fried bacon bits and alongside paprika powder (and in much larger quantities; replace teaspoon for a large tablespoon and you're on the right track!) we also add the Hungarian yellow (pointy bell-)paprika to the sauce. We also do not bake the chicken beforehand, we just let it slowly stew in the sauce. But the thing that disturbs me the most from this video is the violation of the first rule of Hungarian cuisine: you never, EVER, bake (frIe) your paprika powder! It caramelises, loses its taste and can even become bitter. Before adding paprika powder, you take the pan of the heat, let it cool until it doesn't bake anymore, stir the paprika powder in, add the liquid, stir again and then place the pan back on the heat and let it stew ... And please try to get some Hungarian paprika powder, it's so much tastier than the red muck they sell in the supermarkets. I order mine from a shop here in The Netherlands whose owner drives every weekend to Hungary to get his fresh supplies of paprika powder and other delicacies. I'm a regular customer 😄
IGEN! Nem égetjük meg a paprikát! Bár minden magyar asszonynak saját paprikáscsirke receptje van, nincs olyan, aki vajat használ alá, és olyan sincs, aki a lába felőli végéről nem szedi le a sárga bőrt.
@@ireneberesford2886 Enjoy your paprikás csirke, it will be good anyway! But please don’t bake the paprika, it will be so much better if you just let it stew with the chicken … My greetings to you and my kin in Australia!
We make something similar. Minus the tomatoes, more paprika, more garlic and cooked slow until falling off the bone. More liquid chicken stock as well. Like a paprikash.
Saludos desde SAN FELIPE- ESTADO YARACUY-VENEZUELA. ES UNA ESTUPENDA Y DELICIOSA RECETA, ACA SE LE CONOCE COMO POLLO EN SALSA A DIFERENCIA QUE MUCHOS LE AGREGAN PAPAS, ZANAHORIAS Y ALIÑOS VERDES¡ PERO ES UN SUPER PLATILLO PARA SORPRENDER A MUCHOS COMENSALES.GRACIAS AMIGO POR LA REVETA.
Other cooking shows the chefs are running around and they seem like a blur, but this guy really takes his time to prepare the chicken thighs to perfection. On Master Chef, or the other cooking shows their meals are either raw, or burnt to a charcoal briquette.
You are so right. The vast majority of chefs seem to have their heads up their posteriors with huge egos thinking they are something special whereas in actual fact your granny with a lifetime of experience can cook equally delicious meals and remains totally modest. Absolutely loathe these big- headed chefs who think they're special and show off all the time. In actual fact they're just knob heads...
@@ginevrawilliams866how would you know if it was cooked through or not? He simmered it on top of the stove with the lid on for another 25 mins. That should be plenty of time to cook through. I went back and watched the end where he was cutting into the chicken and it appeared to be completely cooked through.
Tomato sauce & chicken an excellent combination as how the Italians make chicken cacciatore. My Italian Grandma would throw in dark meat chicken in the spaghetti sauce for flavor & an added meat treat. Back in the day I’ve seen her add pigeon & rabbit when available. One time I chomped on a BB when I was a kid.
Il pollo alla cacciatora che si fa in italia e un altra cosa soprattutto e meno pacioccato di questo è non si mette la panna ricette che le chiamano italiane ma italiane non sono
@@antoniosavio993En Argentina es común este plato. Riquísimo. Lo llamamos tuco de pollo. Lo comemos con pasta, arroz o papas al hervidas. Algunos ponen las papas a cocinar en la salsa. No le agregamos yogur. Algunos crema de leche.
wow!💢 This is a really great recipe!👏👏👏 It looks so delicious.😋 I am filled with admiration while watching the video.🤩 There are a lot of delicious chicken dishes on your channel. I will come back often to watch videos from now on.❤
Im I the only one noticing that the chicken resembles a well known German symbol from WWII?? I would be offended if it wasn’t so hilarious. Looks delicious too. 😂😂😂
You should put the olive oil on first before any spices! Graham Kerr used to call mixing olive oil and butter clarifying. He will always be one of the best ever. He ruined it when he added tomatoes. He turned it into a cacciatore when it should have been a Hungarian Paprika Chicken. They use different paprika's and are very particular on which one should be used.
❤meso bez obzira ,mora bit mekano i hrskavo ka se jede ,jeste da se najpre stavlja ollie ulje sa iscjekanimi dinstani lukom ,ima vise nacina ispeci lijepe barke ali nije ni ovaj način los ,jer Barci moraju biti dobro peceni osobito ako se spremaju u tavi .naprimjer u pecnici su drugcije peceni samo je potrebna ukusna salsa ,poželjni ,naravno sako ima svoj način pecenja i kuhanja .su❤per lecker
Using butter and olive oil is really not Hungarian at all. Forget yoghurt - if you can't get soured cream just use heavy/whipping cream. If you use anything other than Hungarian sweet paprika you'll be sorry, especially if you use hot papriks as he suggests in the recipe.
Olive oil: -8 Butter: -4 Searing (and btw, not with skin down first): -6 Making a tomato based stewing sauce: -10 Red onions: -10 Not enough paprika: -3 Thickening by making a roux: -20 Not tempering the sour cream and breaking the sauce: -10 Not adding hungarian green pepper: -5 Not serving over nokedli: -2 Using skin-on, bone-in legs: +20 Not doing all of the other awful things I've seen other German versions do (brown sugar, rosemary, etc...): +20 62/100
ME ENCANTÓ EL ESTILO SENCILLO DEL VIDEO, SIN HABLAR, SIN SHOW, CON MÚSICA SUAVE Y EN FORMA TAN PROLIJA LA PREPARACIÓN !!! SE VE DELICIOSO LA RECETA Y YO LO HAGO MUY PARECIDO PERO SIN CREMA NI YOGURT... SALUDOS DESDE BUENOS AIRES, ARGENTINA
what a delight to watch and aI love the relaxing musiv.THanks My children visited hungry this summer and bought me genuine Hungarian Paprika. WIll use it.
I'm breathing and living in Hungary and never seen this recipe in this way . We would of nit burn the paprika and would thought the fresh uncooked meet into it ,after the onion and seasoning.And would of cook it together till its done ,then would of go with the cream and actually the flour too after its all a stew. And we serve it with home made ball pasta.(nokedli) But it doesn't mean that yours not as good . ❤ Happy you chose a Hungarian one.
When I started to explore the Indian kitchen I enthusiastically tried to explain to my father what ghee was. He looked at me: your great-great-grandmother used the thing you are talking about every Sunday, but we call it "sült vaj", ie. baked butter. It turned out that that was a way to conserve butter for our ancestors. It gives a special taste to everything.
i love that the chicken in the pan (7:26) was arranged in the shape of a sw.................................. bbbeeeeeeeepppppppppppp this broadcast has beeen interrupted
Oh good grief! Enough about how the chicken was arranged in the pan. Are we really so fragile and precious? This recipe looks so good! He made it with love and care, took his time, and showed all the steps. Why all the drama about handling the pepper grinder after the chicken? It’s his own kitchen! You don’t know that he didn’t wash the pepper grinder afterward. And who cares? Who among us hasn’t grabbed the refrigerator handle or oven door or knife with hands that weren’t washed? Or let food contact a sink that wasn’t sterilized? Real life isn’t a textbook. We’re not all dying of not following the rules all the time. I look at comments to find out whether people liked the recipe (which I did) and if they substituted (which I didn’t). All these pointless comments hating all over this cook really surprised me. We need to calm down.
Those chicken piece's fitted perfectly into the pan while browning both sides. Perfect fit. The cook, went about the process and does not need to be lampooned by others Noticing what they see as a Swastika. He's cooking in his own kitchen. I personally do not like preparing Chicken on a wooden board. Chicken is notorious for Salmonella. A risk I wouldn't take, personally. Perhaps he washes the board in very hot water...I surmise he and others that use wooden boards, must kill any bacteria that "MAY" be present. Give mea Stainless Plate any day or a stainless Bowl to prep chicken with salt and pepper. Handling raw chicken, these day's a No No.
I'd wear single use food prep gloves...no wooden pepper or salt grinder was harmed when I've used mine last. All you knockers should be ashamed of yourselves. Bringing up the illusion of a Swastika is in very poor taste.
I agree absolutely with your comments! As for someone 's comment about the German "symbol", that's total nonsense and a mindless exaggeration!
Love chicken paprikash. I will try this version soon.
I will have my seasoning so that I don't have to touch the pepper grinder after rubbing down the chicken. Looks delicious.
My thought as well
Wow- good suggestion, what sort of seasoning you do, can we use Tikka Masala ??
@iqtidartahirkheli5546 Of course you can.
I use Roma tomatoes, seeds removed and very finely diced, 1 Hungarian bell pepper,-4 tablespoons Hungarian paprika. You can use a combination of sweet and hot paprika as well.
No talking..just gently preparing delicious food and beautiful presentation ..using a few ingredients..bravo 👏
I can see a lovely family sitting around the table sharing the day with one another and laughing. Lovely and yum.
🤩
Looks awesome 👍..... But growing up in central Hungary I never encountered such a dish....
Yumm 👌 👍
Absolutely - frying the chicken in butter and olive oil? Not Hungarian at all.
Adding yoghurt at the end? More Indian than anything else.
Plus if you used anything other than real Hungarian edes nemes paprika (Edelsuess) you will be disappointed. If you use hot paprika it will be inedible.
Einfach schlecht so ein Müll hat meine Oma nicht gekocht!
Aber für Polen bestimmt Sau lecker
Ich,vegan.
Very tasty looking Hungarian Nigerian tomato stew dish.
Mercie pour cette magnifique recette succulante que je vais faire pour un bon repas familial ❤❤❤
@Hello there, how are you doing this blessed day?
THANKS FOR SHARING, I'VE BEEN PLANNING A TRIP TO HUNGARY,SO THIS WILL GET MY TASTEBUDS READY FOR FOOD AMAZING TASTE 🎉❤🎉🎉🎉.
Great country, great people. 👍
I have to try this, it looks delicious. Butter, oil, garlic, and onion into a roux, then sour cream -- classic and delicious.
We're fortunate to have excellent smoked paprika in my neck of the woods, and I suspect I'll add some heat as well (Cayenne pepper or perhaps some hot red pepper flakes).
If you use smoked paprika, it will not be the same dish. I love smoked paprika but not on this, I mean it will be tasty but it’s not the same dish.
10 puntos.!!!!
Una buena receta para un tardío principiante en cocina.
Gracias 🇵🇪
Had this yesterday and really enjoyed it. Will definitely be making this again. Thanks
Absolutely love the music, thank you! And the great care with which you film the details. Very soothing. Will definitely try this fantastic recipe
thank you
Yum ❤️ I making this in the next couple of days. Rice would be wonderful with it.
Delicious looking 😊 Thank you so much
😊
Liebe Grüße aus Ungarn
Ich werde dieses Rezept sicherlich einmal ausprobieren.
Doch in Ungarn wird paprikás total anders zubereitet. (Nur weil Sie uns netterweise nach unserer Meinung gefragt haben.)
Die traditionelle ungarische Küche nimmt das ganze Hähnchen - natürlich tranchiert - einschließlich Innereien. Sie benutzt Schweineschmalz - seit einigen Jahrzehten zunehmend auch Pflanzenöl, jedoch selten Butter - bei Fleischgerichten erst recht.
Auch wird das Fleisch nicht vorgebraten sondern roh in den Geröstete-Zwieben+Paprikapulver+Wasser getan und in einem großen Topf geschmort. Während unser Paprikas köchelt, kann man noch eine halben Paprikaschote, eine Tomate, eine Knoblauchzehe dazugeben.
👍
This looks absolutely delicious. Thank you so much.
That sauce would be great for pasta!
Hello this is Prabakaran from India( A small village called Achangulam in Srivilliputtur Taluk in Virudhunagar District of Tamilnadu). I am awestruck after watching your video. I have started drooling on seeing the texture of the cooked Chicken. Keep rocking. Thank you. I will definitely try. May God Bless You ❤😊
Hola Saludos desde Guadalajara... México..Hasta allá. MUCHAS BENDICIONES
Que rico!! Preparen todo!! Voy a comer en tu casa!! Gracias por tu receta!!
I’m also Hungarian and I don’t recall my mother ever making this but it could be a German/Hungarian dish…looks interesting will have to try it
Must be Polish recipe like placki Wegierkie lol
En Argentina comemos esto, y lo llamamos tuco de pollo, reemplazando la carne de vaca. Se come con pastas, arroz o papas hervidas. Es algo muy habitual. No le agregamos yogur, tal vez, crema de leche. Claro que nuestro país, es un compendio de razas, donde cada inmigrante, trae su cocina, y así se formó un paladar, muy variado. Lo que nosotros llamamos "milanesas", es nuestra versión de un plato alemán que se hace con cerdo laminado, empanado, y frito. Es habitual comerlas con papas fritas francesas y huevos fritos. Otra versión es ponerle salsa de tomate y muzzarela, y gratinar en el horno.
0😅
Aoqoaow
My mother is Hungarian. I thought for a minute they were making Chicken Paparikash but we never used tomatoes. She would also make one simular without sourcream but it had bell pepper. But every family has their way of making a dish. Might have something to do with what part of Hungary you are from.
Looks delicious & I will definitely try it. I would season both sides of the chicken first though, then wash my hands after before touching anything else.
Love watching him cook❤
I liked the background music and the chicken after it was cooked, delicious!
I make a variation of this with bone-in pork chops. Almost the same except I do not use any tomatoes, just lots of onions and garlic. It's quick, easy, and the flavor is terrific.
Real paprika chicken does not have garlic nor tomatoes. Chicken, paprika (hence the name of the dish), onions and sour cream (also parsley added at the end with the cream).
Wie geil ist das denn..!
Ein tolles Rezept mit passender Musik zum einschlafen wenn der Pansen vollgestopft ist.! Genial. 👍😂
Ob Sauerrahm oder Joghurt…..es sieht auf jeden Fall sehr lecker aus und ist ein Grund zum Nachkochen!👍
due to the tomatoes, you'll probably want to use a non-reactive pan (NOT cast iron) for this recipe. it looks REALLY delicious! thank you for sharing this recipe. cheerka papriaás! love it with some urboka salata! p.s. - i'm hungarian!
I'm Hungarian and I've never eaten anything like this in my life.
So it must be delicious, but it is unlikely that it is a Hungarian dish
Deutch
Ain't NO Hungarian!!!!
Que riiico y como lo hace de fácil gracias por compartir esta receta tan deliciosa y con tanta calma 😊
My mother always used onion garlic and paprika on her poultry, I've picked up the habit and make my holiday turkey with these seasonings and it's always delicious. Amazing what a few simple pantry ingredients can do to liven up an everyday chicken or turkey. I can almost smell it now❤
Laoqlqal
وايضا اضفي على تلك التوايل الزنجبيل بودرة للدجاج
My mom did the same. I use smoked paprika now.
In Burmese cooking we use onion, garlic and ginger, then paprika and tumeric, as the basis for all our dishes.
It's amazing how similar our dishes are. The Burmese difference of course is the ginger and tumeric.
We also ocassionally add tomato to vary the flavor of the dish.
Instead of chicken stock we use fish sauce, although I might actually try using chicken stock instead.
This music sounds like the background music in Silence of the Lambs when Hannibal Lecter was having his dinner delivered to him in his cell before eating off officer Pembrys face. 😊
Made this today, its simple but yet very delicious. Family loved it. Good and honest food, no packages. As it should be 👍🏻
Thank you so much 🤗
I cooked this meal tonight. Soooo delicious and easy to prepare. Thankyou!!
My Hungarian Unuka( grandma) lived with us and made Chicken Paprikash all the time. Serve with buttered egg noodles and homemade apple sauce.
Ja danke es war sehr lecker 😋, habe ich heute nach gekocht. Diese Rezept habe ich lang gesucht. Heute kam er wie zu gerufen. Bitte weiter solche feine und einfache Rezepte. 😂
😢ik ga het ook proberen
Thank you for sharing such an incredible tasty looking recipe....we'll definitely try this recipe of yours ASAP....Really mouth watering indeed.
This is clearly quite different from how I learned to make paprikás csirke from my mother but the ingredients are roughly the same. It might be a regional thing, but we start with fried bacon bits and alongside paprika powder (and in much larger quantities; replace teaspoon for a large tablespoon and you're on the right track!) we also add the Hungarian yellow (pointy bell-)paprika to the sauce. We also do not bake the chicken beforehand, we just let it slowly stew in the sauce.
But the thing that disturbs me the most from this video is the violation of the first rule of Hungarian cuisine: you never, EVER, bake (frIe) your paprika powder! It caramelises, loses its taste and can even become bitter. Before adding paprika powder, you take the pan of the heat, let it cool until it doesn't bake anymore, stir the paprika powder in, add the liquid, stir again and then place the pan back on the heat and let it stew ...
And please try to get some Hungarian paprika powder, it's so much tastier than the red muck they sell in the supermarkets. I order mine from a shop here in The Netherlands whose owner drives every weekend to Hungary to get his fresh supplies of paprika powder and other delicacies. I'm a regular customer 😄
Good advice - nobody likes burnt paprika.
IGEN! Nem égetjük meg a paprikát! Bár minden magyar asszonynak saját paprikáscsirke receptje van, nincs olyan, aki vajat használ alá, és olyan sincs, aki a lába felőli végéről nem szedi le a sárga bőrt.
It looks very good, so I will cook this soon.
Thank you for sharing. Greetings from Australia.
Irene B.
@@ireneberesford2886 Enjoy your paprikás csirke, it will be good anyway! But please don’t bake the paprika, it will be so much better if you just let it stew with the chicken … My greetings to you and my kin in Australia!
@@hangyahangyovna5612 Így van!
YUM! beautiful food, cheers for showing us
It looks so delicious. I can't wait to try it. 😊
I turned it off as soon as he added tomato sauce..no thanks
I could imagine the aroma of spices, cook to perfection, this is an excellent chicken recipe!
Que rico 😋 me encanta
woow Great!! it looks delicious lo voy a prepapar! gracias!
We make something similar. Minus the tomatoes, more paprika, more garlic and cooked slow until falling off the bone. More liquid chicken stock as well. Like a paprikash.
Thanks for this recipe. I have to try it. I think my family will love it.
This looks so delicious and simple to cook.
love the way the fresh chicken falls into the pan
Looks delicious. Going to make it for dinner tomorrow.
Ya me dió mucho anbre,muy buena la respeta muchas gracias, saludos desde Mar del plata.
Nigdy nie jadłam tak zrobionego kurczaka ale teraz spróbuję, dziękuję.
Yo much grease
P} I
, ¡¡ 1:00
Zrobiłaś już? Smaczne?
Oil, butter, cream... got it! It really looks delicious!
Reminds me of my grandma's Pollo Guisado but without veggies, only chicken n sauce. Thanks for inspiring me, I'm cooking it tonight.
Saludos desde SAN FELIPE- ESTADO YARACUY-VENEZUELA.
ES UNA ESTUPENDA Y DELICIOSA RECETA, ACA SE LE CONOCE COMO POLLO EN SALSA A DIFERENCIA QUE MUCHOS LE AGREGAN PAPAS, ZANAHORIAS Y ALIÑOS VERDES¡ PERO ES UN SUPER PLATILLO PARA SORPRENDER A MUCHOS COMENSALES.GRACIAS AMIGO POR LA REVETA.
Gracias a ti por compartir tu herencia gastronómica
It's very soothing watching this guy cook
Oh...I could almost taste this! I've got to make it for my hubby!
Other cooking shows the chefs are running around and they seem like a blur, but this guy really takes his time to prepare the chicken thighs to perfection. On Master Chef, or the other cooking shows their meals are either raw, or burnt to a charcoal briquette.
Okdaoud
You are so right. The vast majority of chefs seem to have their heads up their posteriors with huge egos thinking they are something special whereas in actual fact your granny with a lifetime of experience can cook equally delicious meals and remains totally modest.
Absolutely loathe these big- headed chefs who think they're special and show off all the time. In actual fact they're just knob heads...
That is NOT fully cooked.
@@ginevrawilliams866 Souhlasím s vámi.
@@ginevrawilliams866how would you know if it was cooked through or not? He simmered it on top of the stove with the lid on for another 25 mins. That should be plenty of time to cook through. I went back and watched the end where he was cutting into the chicken and it appeared to be completely cooked through.
Looks delicious! I will try this recipe this weekend. Thank you
Great cooking ❤
❤ amo il pollo buonissima ricetta bravissimo 😋👍❤
Thank you so much!
@@AppetitlichRezepte grazie a te ❤
Tomato sauce & chicken an excellent combination as how the Italians make chicken cacciatore. My Italian Grandma would throw in dark meat chicken in the spaghetti sauce for flavor & an added meat treat. Back in the day I’ve seen her add pigeon & rabbit when available. One time I chomped on a BB when I was a kid.
Il pollo alla cacciatora che si fa in italia e un altra cosa soprattutto e meno pacioccato di questo è non si mette la panna ricette che le chiamano italiane ma italiane non sono
@@antoniosavio993En Argentina es común este plato. Riquísimo. Lo llamamos tuco de pollo. Lo comemos con pasta, arroz o papas al hervidas. Algunos ponen las papas a cocinar en la salsa. No le agregamos yogur. Algunos crema de leche.
AND DO YOU ALSO ADD PAPRIKA?
wow!💢 This is a really great recipe!👏👏👏
It looks so delicious.😋
I am filled with admiration while watching the video.🤩
There are a lot of delicious chicken dishes on your channel.
I will come back often to watch videos from now on.❤
thanks🤩
Ez nem Magyar.
Don’t you know that every dish that has paprika in it is Hungarian?
:oDDDDD That's a joke?@@mattinboise1881
Muchas gracias por los vídeos 😍😍😋
Im I the only one noticing that the chicken resembles a well known German symbol from WWII?? I would be offended if it wasn’t so hilarious. Looks delicious too. 😂😂😂
Exactly what I thought 😂
Ok, so it’s German chicken, at least it wasn’t cooked in an oven 😂
Here for this
It’s not that funny but yeah now that you mentioned it. lol
I hadn’t noticed but now I can’t not see it
This looks delicious 😋
I'm going to try this recipe for Sunday dinner.
Watching from East Orange, New Jersey
Ich sehe mir keine Rezepte mehr an. Alles wird akribisch in die Länge gezogen.
Csúnyán átvert téged, aki azt mondta, hogy ez magyar recept.
2:05 Chicken leg swastika~! 😱 Seriously though, this looks delicious~! I've had it with beef. I will have to try this with chicken now. ❤
If you cook 3 legs it will be like flag of Isle of Man not like swastika)
You should put the olive oil on first before any spices! Graham Kerr used to call mixing olive oil and butter clarifying. He will always be one of the best ever. He ruined it when he added tomatoes. He turned it into a cacciatore when it should have been a Hungarian Paprika Chicken. They use different paprika's and are very particular on which one should be used.
❤meso bez obzira ,mora bit mekano i hrskavo ka se jede ,jeste da se najpre stavlja ollie ulje sa iscjekanimi dinstani lukom ,ima vise nacina ispeci lijepe barke ali nije ni ovaj način los ,jer Barci moraju biti dobro peceni osobito ako se spremaju u tavi .naprimjer u pecnici su drugcije peceni samo je potrebna ukusna salsa ,poželjni ,naravno sako ima svoj način pecenja i kuhanja .su❤per lecker
Using butter and olive oil is really not Hungarian at all. Forget yoghurt - if you can't get soured cream just use heavy/whipping cream. If you use anything other than Hungarian sweet paprika you'll be sorry, especially if you use hot papriks as he suggests in the recipe.
Pork chop Paprikash is my favorite @@rodjones117
Let this person do this. Geez
@@patriotmom560 he can obviously do what he wants but he is wrong to call this recipe Hungarian as many people are pointing out.
Werde ich auf jeden Fall nach kochen schrebe dann wie es.meiner Familie geschmeckt hat
попробую, выглядит очень здорово
Very tempting.I would add some bell peppers as well to the sauce and have the vegetables aside 😊❤. I'll do it tomorrow! Thanks!!
Chicken paprika it’s a common Eastern Europe dish. The tomato sauce is new to me. I love making this in a slow cooker.
mit soviel knobi und zwiebeln und soviel butter schmeckt alles gut ... :)
Subbed! That was gorgeous! I can't wait to try this recipe out! I think the sauce, before you put the chicken in it, would make a lovely pizza sauce!
De rechupete. Gracias por tan deliciosa receta.
Witam dżiękuje za przepis 😄 a petyczńie wygląda 😋 😄pozdrawiam
Que buena receta tiene mui buena pinta
Don't ever cook a tomato dish in cast iron. It will ruin the seasoning of the pan due to the acid in the tomatoes.
😅😂😅😅😅😅😅😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
😅😂😅😅😅😅😅😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
I did not know this. Thanks for the heads up!
Wow finished ,i wasnt expecting the sour cream ,that was awesome,,,,,,rose sauce mmmmm
Those are leg quarters. If I used a pound of butter and garlic, I could make a sauteed corrugated box taste good.
I've eaten sautéed corrugated box. It's rich in fiber.
LOL!!
😂
🫂
Looks good and delicious 😋 😍 👌 😊
Seems really good. And simple recipe. I’ll try it soon. Thanks.
Na pewno będzie mi smakował. Nie ma jaka idzie papryka, pewnie wg, jak kto lubi.
Myślę że słodka, bo po trzech łyżkach ostrej to ogień w gębie :)
@@mariuszmarek Zrobiłam z trzema ostrymi i był super.Zrobiłam też 2+1. Pierwszy ,wg mnie, był lepszy. Pozdrawiam.
Awesome...Next time I cook some quarters, I'm gonna try this recipe..😎
Olive oil: -8
Butter: -4
Searing (and btw, not with skin down first): -6
Making a tomato based stewing sauce: -10
Red onions: -10
Not enough paprika: -3
Thickening by making a roux: -20
Not tempering the sour cream and breaking the sauce: -10
Not adding hungarian green pepper: -5
Not serving over nokedli: -2
Using skin-on, bone-in legs: +20
Not doing all of the other awful things I've seen other German versions do (brown sugar, rosemary, etc...): +20
62/100
Why is red onions -10?
ME ENCANTÓ EL ESTILO SENCILLO DEL VIDEO, SIN HABLAR, SIN SHOW, CON MÚSICA SUAVE Y EN FORMA TAN PROLIJA LA PREPARACIÓN !!! SE VE DELICIOSO LA RECETA Y YO LO HAGO MUY PARECIDO PERO SIN CREMA NI YOGURT... SALUDOS DESDE BUENOS AIRES, ARGENTINA
Why are you yelling? Lol
Uwielbiam gotowac❤ chetnie zapisze ten przepis serdecznie pozdrawiam Anna
Habe ich ausprobiert.
Sehr gutes Rezept.
Nur die Klaviermusik hat mich sehr genervt.
😊
hallo! tja, ws soll ich sagen? zweimal eingeschlafen und fast jede bewegung in zeitlupenmodus ausgeführt.. Sodbrennen vorprogramiert.
Sprawnie bez celowego przedłużania podany przepis i napewno jest bardzo smaczne
?m comme
Nie jest
zrobiłem i niestety nie jest dobre
Looks amazing. Thank you for sharing this meal.
Pyszne jutro zrobię ❤
Ich werde es auf jeden Fall nach kochen denn ich bin ein fan von Hünchen egal in welcher gebratenen vorm ich bin richtig gespannt.
This may be delicious - but please do not call it Hungarian! Please!
Why not? What is missing, or how is the original hungarian recipe?
OK, differencies:
olive oil, iron pan, butter, pre-fry, red onion, flour, tomato puree, chicken broth, yogurt.
Missing: fresh sweet peppers, spices.
Similar: chicken, paprika powder, ripe tomato, sour cream
It's English i make it myself and have done for years ❤
Complimenti per la preparazione !!! Molto preciso e bravissimo !!! Lo proverò, dovrebbe essere una bontà !!! Grazie !!! ❤😘
Wow I'm cooking this tomorrow for dinner!
Ok but get rid of the funeral music.
😂
Local talent
Una maravilla ❤.. Gracias
what a delight to watch and aI love the relaxing musiv.THanks
My children visited hungry this summer and bought me genuine Hungarian Paprika. WIll use it.
I'm breathing and living in Hungary and never seen this recipe in this way . We would of nit burn the paprika and would thought the fresh uncooked meet into it ,after the onion and seasoning.And would of cook it together till its done ,then would of go with the cream and actually the flour too after its all a stew.
And we serve it with home made ball pasta.(nokedli)
But it doesn't mean that yours not as good .
❤ Happy you chose a Hungarian one.
thank you
I've just cooked this, it's really easy yet tastes amazing!!!