This Hungarian Stew Is Like No Other | Chicken Paprikash
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- Опубликовано: 24 авг 2024
- 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.
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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
It's awesome to see this made on your channel! I am Hungarian, and this is one of the first dishes most of us learn how to make. Every region in the country has its own version of it, but in general (if you want to make it traditional), we use lard instead of butter, and fresh, skinned tomatoes instead of the paste. Nonetheless, this is an amazing dish presented perfectly in this great video! Thank you so much!
What sort of paprika do you use? The recipe says 'Hungarian' but then there's sweet, hot, smoked etc.
Yeah, I hate when they don't mention the kind. I think the default is sweet if they don't specify. @@FlyxPat
We usually use sweet, but also had it with spicy (not a fan of it).
@@HAbarneyWK - Ta!
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As a hungarian, its not the original chicken Paprikash, but a good reciepe. :) U have to chop more paprika, lot more onion (this is the base of the stew) and tomato, u dont have to use garlic. U can skip the butter and oil, if you u use lard instead of these the outcome will be more delicious, the other parts are correct. We usually eat with macaroni noodles or hungarian dumplings, named "nokedli" with a lot of sour cream. I love your videos, keep up the good work. 🟥⬜🟩
Thank you very much for your feedback. It’s good to hear. I knew this one wasn’t 100% traditional so I’ll make sure to make the real deal in the future.
Nokedli/Spaetzle is from the Austria/German facing side of Hungary. Where my family is from, we use Egg Noodles, which is basically the same thing as spaetzle just not scrunched up.
I was born and bred in Australia and parents migrated from Slovenia in 1958 and was brought up on food like this. My mum often made Chicken Paprikash when we were growing up and is one of the favourites. Very similar to how you made it, but when we were growing up money was tight and with five children and our dad, my mum didn't add the sour cream, nor capsicum. She added bit more thickening to make the sauce. It was still very delicious. I too often make it but i do add capsicum and when I have it add sour cream. It is one of the favourites with my lot.
I’m from Slovakia , once a part of the Austro - Hungarian Empire. There’s a lot of overlap with Hungarian and Slovak cuisine, especially in the regions where we share a border.
We eat paprikash often and there are many variations on how it’s prepared.
Some make it quite rustic with Hungarian peppers, tomatoes, garlic, and caraway, with sweet or smoked paprika. This is great if you like a highly flavoured version. My grandmother usually made it with rabbit ( it’s a more flavourful, gamier meat ).
I love this version if I want to throw together a quick meal.
If I have more time and want a more refined version, I omit peppers, garlic , and stick with sweet paprika.
I use a lot more onion , caramelizing it to a light golden colour. This imparts a lovely sweetness to the sauce. ( I sometimes even add a little sugar )
A little heavy cream as well as sour cream make for a richer , gentler taste and texture. I like it very smooth so I remove the chicken pieces and pass the save through a fine mesh strainer. In this version, I don’t leave the skin on the chicken as it tends to be soft and kind of rubbery, and break the chicken up into fairly large chunks using two forks. It’s quite a bit more work, but the final dish is really good.
Finally, pasta is good if you’re doing the quick everyday version( my preference is broad egg noodles ).
But … for me, the best and most traditional pairing is nokedli, a homemade flour dumpling.
Anyway .. your version is lovely, I’m glad you enjoy one of my fave dishes. Dobrú chuť !
I am also hungarian and I would very much recommend eating it with nokedli but don't worry about the olive oil, my family always either used that or sunflower oil. Lard is traditional but also not always good for you, so there's nothing wrong with using alternatives.
I'm Hungarian nobody I know use peppers, garlic, tomato paste,. And as the other comments said use lard I even use bacon grease. It looks good I'm sure it taste good.
Hey Jack, I have made this dish twice now, last night I made it for 9 people and it went down a treat. They were asking for the recipe so perhaps you will receive more subscriptions. Keep it up🤗 I am in the UK.
Love that you did this! My dad is Hungarian so this is one of the first things I learnt to cook. We always used to have it with fresh polish bread . Your version looks perfect x
Thank you very much!
Looks amazing. I’d use egg noodles or spaetzle instead of pasta.
🤤🤤
I regularly visit friends in Sombor in Northern Serbia (which used to be part of Hungary until after WW1) and although I haven't ever been there at the right time, there is a Paprikaš festival there.
Ideally it is cooked outdoors over a wood fire which gives a beautifully subtle smokiness.
I have enjoyed many bowls of Paprikaš over the years, all different, but one thing they all had in common was that they had significantly more liquid.
A pigs trotter would often be added to give a slight thickness which is difficult to describe.
Having said all that, I intend trying your version, since regardless of authenticity, it looks delicious.
Interesting to hear! I’ll definitely do a more traditional version in the future
Mum used to cook this when I was growing up and I have introduced my own family to it and they love it! We have it all the time.
It's so good!
Made this tonight for dinner, and omg it’s delicious! A nice shortcut to the traditional dish, but the flavors are all there. Served with egg noodles. Will be making this again for sure. Thank you chef for sharing your recipe
It would be a nice if everyone simply commented relevant posts like this. Now I’m definitely making this today.
Update: this dish is cook-book worthy. Simple and super tasty!
Jaaaa. The dish is a favorite in my family. I cook it often. But we use smoked Hungarian paprika. The smoke flavors give the dish the final kick. Thanks for your recipe. Delicious.
🇩🇪👍🏻
Both paprikas are amazing. Depends on if you like it smoky or sweet. I’m going to make this again in the future and do it 100% traditional so I’ll use smoked that time
Chef, you do a wonderful job of showing the steps and explaining why.
Glad you enjoy it. Thank you
that "dig in" is a classic on your channel and I love it
It’s here to stay haha
Thank heavens it’s an Australian !! The recipe is simple and whether it’s really Hungarian it doesnt matter. I will also add a grind of dried chili as I like a bit of heat.
I'm glad that i found this channel.
Nice recipes packed in short videos.
Amazing!
Welcome and thank you 🙏
I appreciate recipes like this one SO MUCH. This is foolproof, easy to follow yet very delicious and healthy. Thank you!
Thank you very much! It’s such an easy dish to put together
I just cooked this dish! Amazing all family enjoyed! Thanks
I have just made this for the second time and I must say it is absolutely delicious. Your recipes are so easy to follow. Big fan.
Wow that looks so yummy I will definitely be making this dish. I love the way you explain how to prepare everything. Thank you again for your amazing meals. ❤
Thank you very much! It’s such a delicious dish
It's best served over Nokedli.
I'd love to see you do some dishes with different substitutions for specific ingredients
There’s substitutions for everything. What are you looking to substitute
@@ChefJackOvens I think it's a great idea for food preps in general and you'd do a great job with it 😀
Say if you have a recipe that's got gluten and you wanted to swap for GF, or perhaps those people that don't do cilantro, a few different herbs on hand that might work instead. For creativity, even 😀
Awesome red colour, absolutely love this recipe...so easy and looks delicious 😋😋😋😋
This one is a beautiful dish. Full of flavour and easy to make
This is a perfect "low input high return" recipe.
It really is
I like your video! Straight to recipe with out unnecessary bla-bla-bla like some other bloggers !Easy and clear!
My Hungarian/Austrian grandmother used carrots instead of peppers and no sour cream but otherwise this looks similar and awesome!
Sounds great!
Adorei o vídeo.
Loved the bright colors screaming out !
This one is a stunning looking dish
I am Hungarian, and I like your version more than my mom's! It is worth trying the Hungarian cucumber salad with it.
Appreciate that! Thank you 🙏
Lovely! Would make again. 🤗
Thank you! 😊
I like this version.
Thank you 🙏
We were lucky enough to visit Budapest earlier this year and tasted chicken paprikash for the first time. Thanks for the great interpretation of this lovely dish ❤️
Why is the fusilli so big? The ones I buy are small.
@@johnmarley6240 Fusilli comes in different sizes. Use whatever you have on hand.
That would have been incredible!
One to add to the chicken dish list for my fussy eater partner 👍 I’ll try this out Monday or Tuesday, need to get/find the Hungarian Paprika. Thanks Jack. 👍🇬🇧
Please enjoy! You should be able to get a Hungarian paprika from local supermarkets. Worst case scenario, it can be done with regular paprika but the Hungarian makes it special
I'll do this on Friday as one perpetually hungry son is gracing us with his presence, but I think I will add the pasta to the pan of chicken and sauce!!😁🇬🇧
i LOVEEE hungarian food - so glad youre doing this. will make this week & revert back. youre at 1.09M now - on your way to 2mill, chef! wowza well deserved & well done :) what brand of hungarian p do you use/recommend?
It’s so good and wish more people made it honestly! The paprika i use is g fresh Hungarian sweet. Thank you very much 🙏
@@ChefJackOvens thanks! i had just bought that to make this (couldnt afford the other one --- so glad its this one!!)....cheers :)
made this tonight....it was great...kudos all around from the family, which i pass onto you chief..my thanks for a great dish :P
That sauce looked delicious. Definitely going to try this one. Thanks Jack. X
The sauce is stunning. Definitely worth making
A delicious recipe....
😮 que praticidade com a cozinha adorei 🎉
Eu amei essa receita esses vídeos espírita direitinho com faz show de bola😊❤❤❤❤
While ive read the comments saying this isnt authentic, i like that this has been adapted to what the average westerner/non hungarian may have in their pantry. It makes approaching and trying the dish a lot more accessible until getting a chance to try the read thing!
Thanks. Looks fantastic and will make it very soon.
Enjoy 😊
Wow, what a delicious way to make chicken. Testing and following all the steps. Definitely a delicious dinner.
My wife recently returned from Romania and brought back a pound of Hungarian paprika from a market in Arad for me!
Jealous! Haha
Great video as always!
3 questions:
1. Is there a reason you changed your style of removing Paprika seeds from previous videos?
2. Is there a link to your shop with the knives and the apron somewhere?
3. Speaking of Hungary, could you show us Goulash as well please? 😊
Ohhh yes please, I love goulash
Thank you! The links are all in the description for the knives. I’m not sure what you mean about changing the paprika seeds? I can definitely do goulash
omgg this used to be my favorite dish from my grandma!! but i have to admit the “traditional” paprikás is hard to reproduce if you’re not a hungarian grandma, so i’m super excited to try this! (also dont pay attention to all the grumbling hungarians in the comments as a hungarian myself im super psyched to see you cook chicken paprikás💖💖)
Thank you! I know this isn’t traditional and did say in the video. I’ll make a proper traditional version soon
Hungarian men are also competent cooks.Hungarians do not sell "grandmas" as Italians sell their nonnas.
C’mon! Every one knows Nagymama make the best!🤗
Amazing recipe!
Tbh, my mom made it like you. With a lot of paprika.
The dish itself is a very simple one, and the main stars are the ingredients.
I saw a comment that its too much paprika. Depends on your type of sweet paprika. If you get authentic paprika from Hungary, it might need less some would argue. But if you love paprika you can put in A LOT.
A few things to add, bc it can help the readers.
Yes, you should use lard, duck fat or any high smoke point and neutral oils. Ghee can work as well.
But, you never want to sear in your pan after adding the paprika. It needs some very gentle heat, otherwise it can ruin your dish. Either you sear first and add the stew after or you sweat the veggies, and put the chicken in and paprika at last before adding water or stock.
And for last, if you want to add sour cream you should temper the cream first by putting some hot stew liquid in it and by mixing it.
Easy dish, but the more cooking techiques you know, makes it much much better. Amd dont forget to kill the heat in time with the paprika
Even in my family we had 4 different type of chicken paprikash, and all were amazing.
Pretty close to the meals I made at my Uni days! XD
Yeah brother I’ve only heard of a dish like this in Age of Ultron the Marvel movie and was curious as to what it was looks delicious and thanks for the recipe can’t wait to try it🍻
É cada receita.. boa adorei o vídeo
Hi mate hope you are well many thanks for sharing another top video. Have a great weekend mate
Doing well thank you mate. Hope you are too!
Thanks, I'm definitely going to try this when I get groceries on wednesday
Please enjoy it
It's so great to see your channel growing - been watching your videos for a couple of years. This version of chicken paprikash is very different from the old recipe I've been using for a number of years, but it looks really delicious so I'm definitely going to try it! Keep posting and very best wishes for your channel. :D
Love u Jack, my youtube chef GOAT
❤️❤️
As a Hungarian, I'd gladly take this, well done, good man!
Jack, this dish is amazing! Just made it and will be making it again!
Adorei o vídeo
Adorei sua receita Fiz e deu super certo
Very nice chef in my book for next week..
Please enjoy
Thank you for another great recipe!
It’s a pleasure
@@ChefJackOvens ❤️
Aprender algo novo e mesmo tempo comer algo preparado por especiarias dá uma fominha.
Adorei esse video
Currently making this right now! I couldn’t find any Hungarian paprika though.. Had to go for regular smoked paprika. Still looks like it will taste good.
It will still be delicious with regular smoked paprika
Ótimo conteúdo
This is great! I’ve made it twice but I leave out the sour cream because I don’t like it. Do you recommend substituting with anything else? Thanks!
This ones going right into the roledex 🙏🏿🔥
Please enjoy
Amazing thanks,
It’s a pleasure
Muito obrigada pelo conteúdo ❤
Haven’t watched your lovely cooking videos for a while. Always a delight. This is going to taste so good. Fusilli, tagliatelle, penne or even fluffy (not too rich) mashed potatoes. I see you have these Hex pans HexClad Hybrid Nonstick Sauté Pan and Lid 😭.
Welcome back and thank you for watching. 🙏🙏
otima receita deliciosa
❤ adorei o vídeo
Eu amo macarrao
Adorei este vídeo 😅😅😅
Seems very deliciös.
Thank you ❤
It’s delicious
Adorei o video 🎉❤
Amei a receita 😋👌🏼
Another great recipe Chef. Could corn starch serve as a substitute for the flour?
Thank you! Yes it can 👌
I love ya men and your recepies but we never do it that way (yeah im from Hungary)
Thoughts and prayers for the fallen noodle 🙏
😔😉😉
This is such a perfect meal! My husband asked me: Omg, what is this? 😁 Thank you for this recipe 😊
It's so good! Glad you both enjoyed it
Just use cornstarch instead if you're GF or celiac
Definitely 👍
Arrasou🎉
Thanks Jack! 👌😋
Looks good. Have you thought about putting out a cookbook?
Something is in the works 😉😬
Looks delicious
Thank you 🙏
Gluten free corn flour can be used here. Or general use Baking powder will work too.
Rice flour is not recommended as it'll stick to the pan.
You know it 🤙
Looks great and the ingredients are easy to come by. Thanks Jack
One thing: if I'd like to finish the pasta in the sauce, what changes do i need to make in terms of volume? Just add more stock or do i need to do something else?
Thank you! No need to change anything. I’d recommend removing the chicken and adding in the pasta then serve the chicken over the top
@@ChefJackOvens much appreciated
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No way my grandmonther used to make this for me all the time. Crazy to see you do it! Think hers is more smooth don't see the veg so much, and you should have just gone all the way an make some nokeli! Its also easy to do!
I’ll do a more authentic version soon
I like it Jack
This looks awesome
Thank you 🙏
The recipe looks good. The only question is sweet, hot or smoked paprika..?
Either or. I used sweet paprika but if you like it hot add the heat and if you like smoky add that. The choice is all yours. You can even combine the three
@@ChefJackOvens Thanks for your reply. I'm UK British. I cook two types of beef goulash often. They are both different regarding paprika. It's a help to start with the original recipe and then adjust for preference after. Many thanks. Definitely cooking your recipe this week. Looks really tasty.
Eu adorei
Very good
Belo prato, vídeo bem produtivo
María José
Gostei do vídeo
we make paprikas very often in CROATIA ..we also live on the boarder with Hungary...original is slightly different(it must be on the bone with lard,more onion and more paprika) but your recipe is eassy to understand for those who are making it all over the world( western parts prefer without bone and eastern people love on the bone as the flavour is better) Greetings from Chanel Island Jersey
My mom does this with bones and skin, I do like the bonless version, I often make it with chicken breasts I know-...I know far from the original, but I don't like the lard, and grease we use here a lot. Since I started to cook for myself and my kids I realised how unhealthy we eat, these dishes can easily be made healthier with oil, less added grease.
@@ritafranko2043may I ask where do you live?
I presume Australia?
How long will this last in a fridge/freezer? Thinking of using this as meal prep, it looks amazing!
I’d love the recipe to be printable.
Tu chicken sebe riquísimo gracias chulo 😮 ❤