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!
Thank you for watching!
Please like and subscribe!
I will see you soon!
Nastassja:)
Hungarian Paprika:
#NastassjaCanCook #chickenpaprikash
This Hungarian Stew Is Like No Other | Chicken Paprikash
Chicken Paprikash is a Hungarian dish similar to goulash. It's rich in flavour and easy to make. The critical ingredient is the Hungarian paprika, which makes this dish strong in taste. The sour cream at the end really brings it all together.
The Cooking Guild Knives - thecookingguild.com/CHEFJACKOVENS
USE CODE - CHEFJACKOVENS FOR 10% OFF ENTIRE ORDER
My Chopping Board (Mako Butchers Block) -
Mako Wok -
Mako Mortar & Pestle -
Asoke Ceramics -
My Recipes -
Instagram -
Facebook -
TikTok -
Luvele Containers -
Patreon -
Herbs & Spices -
Special Thanks To All Patreon Members
CJE
David Taylor
Trip
Michael
Bent Ed
Brett
George Crossman
Featheredindian
Gricelda Gomez
Tucker Lutz
Will Stanton
Aljo Cammo
Ken Ontko
Angelo D
Alpha Leonis
Saul Pineda
Ohmachi
Mark McLane
James W Pharo
Al Philp
Adrian Keevill
Jonathan Sanchez
Naz
Cat
Teisininkas Modestas Barauskas
Thorsten
Zoke Miyama
Andrew Durham
Dimmy
Dennis Houghton
Team Aelskling
Sacobite
Efrain Toledo
Become A Channel Member -
Shout Out To YouTube Members -
Patricia Treslove
Steed Chedgey
Kris P
Francesca Jellison
Late
Andrew Petri
Sharon Sharon
S P
Mine Craft Pro
Ingredients -
2 Tbsp (28g) - Unsalted Butter
1 - Brown (Yellow) Onion, Diced
1 - Red Bell Pepper (Capsicum), Diced
6 - Garlic Cloves, Crushed & Chopped
3 Tbsp (60g) - Concentrated Tomato Paste
2 1/4 Tbsp (15g) - Hungarian Paprika
1 1/2 Tbsp (20g) - Plain (All Purpose) Flour
800g (1.7lbs) - Chicken Thigh, Sliced In Half
2 Cups (500ml) - Chicken Stock
1/2 Cup (120g) - Sour Cream
400g (14.1oz) - Pasta of Choice
1 Tbsp (14g) - Unsalted Butter
Seasoning To Taste
Flat Leaf Parsley, Garnish
#chickenpaprikash #hungry #chickenrecipe
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)
Creamy Hungarian Chicken Paprikash - Paprikás Csirke
Welcome to my channel!
Today I am making my son's favorite Hungarian dish - Chicken Paprikash.
I like to thicken my sauce with a sour cream and flour mixture, which make the sauce rich and delicious! Today I serve my paprikash with dumpling, (recipe can be find on my channel)
This recipe is great with cooked spaghetti (this is how my son like his) or you can use any type of cooked pasta as a side.
Link with the video, how I make dumplings:
Please give me a thumbs up, subscribe and click on the bell to get notified when new recipe added to the channel.
Thank you for watching!
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.
RECIPE LINK:
------------------------------------------------
VIDEOS LINKS:
Clarified Butter:
How to Cut Vegetables (Onion) :
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Staub Dutch Oven:
❤️ Stainless Steel Colander:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
Cooking With Oma - Chicken Paprikash.mov
Mom, Grandmother (Oma), Great Grandmother...Mrs. Fritz shares her favorite recipes that her family and friends have been enjoying for many many years. Most are Hungarian or German, with some Canadian as well. This is the second recipe in the series. Her yummy Chicken Paprikash.