Easy Homemade Hungarian Chicken Paprikash - a Complete Meal with Nokedli and Cucumber Salad
Chicken Paprikash is one of the easiest and most delicious Hungarian meals. Just a few ingredients, some time and some love - and you'll be amazed.
Below are the recipes for the Paprikash, the Galuska (Nokedli) and the Cucumber Salad. If you don't want to make the Nokedli, you can cook some square shaped noodles instead. And of course, you can eat it with any pickles you like, not just the cucumber salad..
Chicken Paprikash:
1 whole chicken cut to pieces (or precut legs and breast)
2 large onion
1 tomato
1-2 garlic cloves
1/2 green pepper
3-4 tbsp (olive) oil
3 (or more) tbsp Paprika (preferably Hungarian)
salt, black pepper,
2-3 chilies (optional)
1. Cut the chicken up
2. Finely chop the onions and soften them in 3-4 tbsp of heated (olive) oil. It should be soft and sweet, not brown
3. Take the pot off the heat (to prevent the Paprika from becoming bitter) and stir 3 tbsp Paprika into the onion mixture
4. Drop the chicken pieces into the pot, and stir together
5. Add the tomato, green pepper, garlic, chilies and season with salt and pepper
6. Pour over some water (do not need to cover the meat), stir, cover and cook at least 1 hour
7. Remove the lid, and continue cooking to reduce the sauce, let most of the water evaporate
8. If your meat starts to overcook, and the sauce is not thick enough, remove the meat from the pot and let the sauce reduce
9. It's ready to serve
While your Paprikash is cooking, make your Nokedli:
1. Mix well 2 eggs, 2 tbsp oil, 1 dl milk and some salt
2. Add 1 lb flour and start stirring
3. Pour in 1 cup lukewarm water and continue stirring
4. Add some more water and stir-stir-stir, until you have a silky, not too soft dough which is a little bit sticky
5. Boil a large pot of water with 1 tbsp salt
6. Here comes the Galuska-maker. This is a common kitchen appliance in Hungary, but you can buy it online (Ebay: under the name Dumpling, Noodle maker - Nockerlmacher or on Etsy: Typical Hungarian Pasta Food Spaetzle Dumpling Noodle Maker)
7. Put the Galuska-maker over the pot, pour some dough into it, and make your Nokedli using a quick back and forth motion (they'll instantly cook in the boiling water)
8. Do the same with the rest of your Nokedli dough
9. Stir frequently to prevent sticking
10. When the Nokedlis come to the surface, they're done
11. Drain and rinse under cold water
12. Pour them into a bowl and mix with a little (olive) oil
13. It's done, ready to serve
Cucumber salad:
1. Mix together 2 cups cold water, 2 tbsp sugar, 3 tbsp vinegar, some salt and black pepper (some people prefer to add some crushed garlic too)
2. Stir until the sugar dissolves
3. Slice the cucumber very thinly and mix it with the salad dressing
4. Put it into the fridge, and rest for at least 1/2 hour
Serve the Paprikash over a nice portion of Nokedli (Galuska), with 3-4 dollops of sour cream, a little chopped parsley and sprinkle with a pinch of Paprika. Serve this with the cucumber salad, or any pickles you like.
The music is based on a Hungarian folk song, made by my husband, MrStick© 2016 - (all rights reserved)
Chicken Paprikash - Hungarian Chicken Stew
Today we're making Chicken Paprikash. This creamy Hungarian braised chicken dish with dumplings is so good and very easy to make! I hope you enjoy it.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS
3 tablespoons (42g) lard or vegetable oil
4 pounds (1800g) chicken thighs and legs
2 large yellow onions - diced
5 cloves garlic - minced
3 tablespoons (20g) Hungarian sweet paprika
2 teaspoons (4g) Hungarian smoked paprika
1 teaspoon (2g) Hungarian hot paprika
1/2 cup (120g) dry white wine
2 cups (480g) low-sodium chicken stock
2 tablespoons (18g) all-purpose flour
1 cup (240g) sour cream
salt and pepper - to taste
3 tablespoons flat leaf parsley - for garnish
For the Dumplings (optional)
6 large eggs
4 cups (550g) flour
1 cup (240g) water
1 teaspoon (6g) salt
4 teaspoons (20g) baking powder
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Delicious Hungarian Chicken Recipe So Easy! | Chef Jean-Pierre
Hello There Friends, Chicken Paprikash is a recipe that is truly loved by everyone around the world. But be warned, this is NOT a traditional Chicken Paprikash. I love making Chicken Paprikash and I hope you will try my recipe too! Let me know what you think in the comments below. Beware Hungarian Recipe Police.
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Chicken Paprikash. Hungarian dish that is named after the spice!
Paprikash is one of the few dishes in the world that takes its name from a spice – in this case, the spice that became the backbone of Hungarian cuisine. Originally imported from Turkey, the peppers that are dried and ground into paprika have been grown in southern Hungary for nearly 500 years.
CHICKEN PAPRIKASH
You will need:
3 lb chicken pieces(it could be whole chicken cut up, chicken breast , chicken tenders or chicken thighs)
3 able spoons Hungarian Sweet Paprika
2 medium or 1 large onion(diced)
4 cloves garlic(diced)
Half of each red, yellow and orange bell peppers(cut into strips)
1 qt ( about 1L) chicken broth(or you can use water)
3 table spoons flour
2 table spoons softened butter
3 table spoons full fat sour cream
4 table spoons cooking oil( I used avocado oil)
salt and pepper to taste
fresh parsley (chopped)
METHOD:
Season chicken pieces with salt and pepper on both sides and let marinade for 20 minutes.(meat can be marinated overnight in the refrigerator)
in a large cast iron pot add cooking oil and heat up.
Fry chicken pieces on both sides until just browned.
Take out and reserve.
To that cooking oil from frying the chicken add diced onion and cook until golden brown. Add garlic and cook for just 1 minute.
Season with 1 tea spoon of salt and 1 tea spoon of black pepper.
Add bell peppers and cook until soft(about 4-5 minutes).
Add Paprika and mix. Cook for 1 minute.
Add Chicken broth or water and mix.
Bring to a boil.
Return chicken pieced back to to pot.
Make sure they are all covered with broth.
Cook on simmer for 35-40 minutes.
To make roux:
Mix together soften butter and flower into a paste.
Take chicken out.
Add roux in small pieces and dissolve in broth until smooth.
Return chicken back to the pot and cook for another 25-30 minutes until sauce have thickened.
Turn off the heat and add sour cream.
Mix in.
Add chopped parsley.
Check for seasoning and let rest for 20 minutes until serving.
Serve with either rice or mashed potatoes.
Enjoy!
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Quick, Easy and DELICIOUS Chicken Paprikash
I'm going to show you why you need to use Hungarian paprika for the best flavour in a Chicken Paprikash, plus I'm making a few changes from an authentic version to make it super speedy and something my kids will devour!
Chicken Paprikash is usually made with bone-in pieces of chicken, I’m making this a faster dinner. You can replace with chicken thighs and drumsticks, or over a whole jointed chicken – you’ll just need to simmer for 30 minutes or so longer.
MUST use Hungarian sweet or spiced paprika. (affiliate link)
It really does make all the difference to use a good quality Hungarian paprika. The smell, taste, and colour are all so much richer. If you can't get hold of Hungarian paprika you can use regular store-bought, but be sure to check the dates and use the freshest kind you can find.
Serves 4
Free Printable recipe is available on our site:
Ingredients for this Chicken Paprikash:
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil
• 1 large onion, peeled and diced
• 3 chicken breasts (approx. 525g/1.1lbs), chopped into bite-size chunks
• 2 tbsp plain (all-purpose) flour
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp Hungarian sweet or spiced paprika
• 2 cloves garlic - peeled and minced
• 1 x 14oz (400g) tin chopped tomatoes in juice
• 2 cups (480ml) hot chicken stock
• 1 cup (225ml) sour cream
To Serve:
• Cooked pasta - such as pappardelle, tagliatelle or penne
• handful of chopped parsley
Process:
1. Heat the oil and butter in a large pan (on that has a lid), over a medium-high heat.
2. Add the onion, and cook for 5 minutes, until softened.
3. Toss the chicken breast pieces together with the flour, salt and pepper. Add to the pan and cook for 5 minutes, turning the chicken a few times, until lightly browned all over.
4. Turn the heat down to medium and add in the paprika and garlic. Stir together for a minute to coat the chicken.
5. Add the chopped tomatoes and stock and bring to the boil.
6. Place a lid on the pan and simmer for 25 minutes, until the chicken is cooked through and the sauce has thickened slightly.
7. Turn off the heat and stir through half of the sour cream
8. Serve the chicken paprikash with pasta (it also tastes great with mashed potato!), topped with a little more sour cream and a sprinkle of freshly chopped parsley.
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Hungarian Chicken Paprikash Recipe
Authentic chicken paprikash is irresistibly delicious. This traditional Hungarian dish also known as paprikás csirke is made with browned chicken that is braised in a velvety rich and creamy paprika sauce.
It is a staple of Hungarian cuisine and is traditionally served with Hungarian dumplings called nokedli, but wide egg noddles can be used as an easy swap. The secret to making a flavorful sauce is to use authentic Hungarian sweet paprika which has the best flavor.
This is one of my favorite meals of all time and is the epitome of comfort food - truly a must-try recipe that's ready in about 30 minutes!
Get the full recipe here: