This Chicken Paprikash Will Change Your Life For The Better
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- Опубликовано: 2 окт 2024
- Chicken Paprikash is a top-tier comfort food recipe and I definitely recommend it to all aspiring home cooks.
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Chicken Paprikash recipe:
¼ cup clarified butter or oil
1 whole chicken separated into 8 pieces
1 large yellow onion, minced
1 red bell pepper diced
4 tbsp tomato paste
1 tbsp all-purpose flour
3 1/2 Tbsp Hungarian sweet paprika, plus more for garnish
3 1/2 cups chicken stock (add more for a more runny sauce)
2 tbsp sour cream to serve with each individual plate
Salt and pepper to taste
Hungarian Nokedli Noodles:
4 whole eggs
3 tbsp sour cream
1 cup +2 tbsp all-purpose flour
1 tsp salt
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If you've never made or eaten chicken paprikash It's one I highly recommend to everyone who loves to cook! Also, it's 2023, my friends and it's gonna be a fun year for everyone who watches my channel!!!
Sonny my dear dear friend and fellow dude please allow me to cook with you this year 😀 my goodness your food is impeccable
Thanks man I left a comment a week or two ago when you asked people for recipes, this is great my family has Croatian background but my mom used to always make this growing up so f****** delicious
My wife makes it, oneof her mothers old recipes. It was always "ok" but i always felt it could be done better. She does it from memory and she is not a great cook, thats why i always end up cooking. Yours looks much tastier.
Just wanted to say good job on not overusing catchphrases. You can mention rosemary salt without adding the IYKYK, and not a lot of RUclips chefs have your level of restraint (not thinking of anyone specific like Josh Weissman). Your recipes are dope, your fridge attacks are epic, and your personality makes me think I could hang out with you and not want to microplane your face off.
3:00 I love how you kept the best bits for Borat's caged Kazakhstani sister... and your wife. I'm sorry... I could not help myself - do not banish me! I would starve.
Hungarian here - Sonny, thanks for including one of our signature foods to your repertoire. You did a lot of things just differently how we used to make this dish, but ultimately the taste should be very close!
For those who are interested, just a few hints and tips to make it more authentic and somewhat easier (and with that I really encourage everyone to make this, as this dish is fantastic!):
1. cook with lard - no, really, use lard :)
2. sweat the onions and the pepper first, before adding any spices or meat - important: you don't need to thicken with flour, just use more diced onions, that will break down during the cooking and become the thick sauce of your dreams :)
3. add paprika, ground pepper and a small amount of ground caraway seeds, constantly stirring - you can add the diced tomatos or tomato pure or whatever you have, even adding some water to prevent the spices from burning is a good idea
4. add the meat - no marinade, no spices required, just add it to the base and start cooking. It will release some liquids, but at this point it is preferred to have some roasting and maillard reaction, but still beware of burning it and making a coal soup
5. pour in some water to briefly, but not fully cover the meat, add salt
6. cook on medium-low with occasional stirring until the meat is tender, adding water if necessary, then cook until the desired thickness. Note: if you let it rest for 20-30 minutes, it will thicken even more!
Have fun! :)
Thank you so much! You have fun, too!
I agree with everything except use chicken stock instead of water. Stock is more flavorful and will not dilute the flavors of the chicken and vegetables as much
@@suspiciousbird487 I don't say use water over stock, if you have, definitely use it, I'm just telling you, that we don't use stock for this dish 99% of the time. Old traditions and habits die hard :)
@@thernielle yeah, I agree. It's been a long time since I've had to use stock or water. Years, actually. I just made chicken paprikas, and it turned out sad. The tomatoes were sad. Problem with cooking during the winter 😭
@@thernielle another trick I know is to use water only as a last result, and instead use lecsó-like basis aka TVpaprika and tomatoes. The salt with the vegetables and the onions and the chicken will give you the liquid you need. But if it doesn't... well, water (or stock made from real chicken like in the video, but not that Maggi instant chicken cube nonsense)
I only knew one other person from Kazakhstan and he was the greatest film maker the country ever produced.
Very nice!
I doubt he's his wife
Borat? 🤔🤣
Yakshimash
@@lloydy11 jak sie masz, it's in Polish
My mom used to make this, she's half Hungarian half Italian. She would always thicken it at the end with sour cream and flour mixed together and then tempered before adding. Makes a huge difference in the taste in my opinion.
Yes! That’s the traditional way of doing it, also tastes way better!
That's how I learned to make it as well.
Not enough sour cream. I am sad. :(
🤤🤤🤤🤤
Thats the traditional way, and the distintive thing, between chicken paprikash, and goulash stew.
I believe the chicken prep section of this video is the best instructional video on how to cut chicken. Very brief, very precise, very clear.
Thank you!
Holy shit you are an absolute treasure of a person that can also direct the average every-man in ways to make great food. I love your channel so damn much.
Here in Poland we can get paprika (red pepper) paste from Hungary, in the same type of toothpaste tube the tomato paste is in. I always use this in paprikash, goulash, even in my chili. It gives another added level of flavor between the dry paprika and tomato concentrate. I also sometimes use a good quality red beer in with the stock.
You're probably talking about Piros Arany :).
Dude!! I have recently discovered you maybe two months ago and I'm absolutely amazed at your videos. But I got to tell you I have a Hungarian girlfriend and when I showed her this she said her mom and auntie never did any of this. While I try to explain to her that you were trying to gourmet it up she said it was a ridiculous waste of time. I have personally made this dish many times with a minimal number of steps and it was ridiculously good.
Lol he didn't come up with this on his own to begin with 🙂
I really loved this method for the 'nokedli'. I have a small kitchen here in budapest so i dont have a nokedliszaggató at home and i mostly boil some pasta for this dish, but man its not even close to that.
Btw knowing how easy and fast to make this dish and still tastes incredible i must say your foolproof method must be heaven
This was one of my favorite dishes grandma made when growing up. It's a family staple. She called the noodles "No-kad-lee" (no idea how to spell it lol). Great video!
Sending prayers to Sargent Gilbert for a speedy recovery 😔
I loved when my grandfather would make this. He served it with potato pancakes. So freakin good.
As a Hungarian, thank you for pointing out the importance of our paprika (powder) ! Well done, keep up the good work!
I'll share your video with my non Hungarian friends!
Thank you!
Made this last night. Decadently fantastic, like a super tasty and rich chicken stew. Only difference is I made mashed potatoes instead of spaetzle. We are cutting down a bit on pasta. But next time with spaetzle. Thanks for the video.
Making this at least once a month now. Fantastic addition to my Indian/North African/French/Italian chicken dishes. Comes out perfect and wows every time. Thank you Dude.
My family all gets together periodically and cook food from a different country. We also learn about the history and culture. At the end of the night we pull a paper out of a bowl to see what our next virtual destination will be.
I use a potato ricer when making my Spätzle (pronounced "Shh-pets-ler"). Pour the batter into it, make sure the holes are below water level and press to desired length. If you don't submerge the holes, the dough clumps together before it hits the water and your left with great big blobs of conjoined Spätzle. I discovered this method as I didn't have a traditional piece of Spatzle making equipment. Did a search in German, and it seems to be quite a popular method...
I'm Hungarian, and I grew up with Paprikás (where "paprikash" is derived from, it means "with paprika added" ) and I LOVE that you actually have the Hungarian spice, especially from Szeged, which is most famous for its dried sweet red peppers. Big respect from this small little country. :)
BUT you are missing two KEY spices: garlic and caraway! Ground caraway (kömény in Hungarian, similar to the word "cumin", but it's not the same thing) is essential for the paprikás flavor. It smells funny raw, yes, but if you bloom it (add after onion is translucent and heat with oil for 2-3 minutes) it will add an incredible depth of flavor. Try it!
Thank you. I have been adding garlic to this recipe, since for me it screamed that it needed some garlic. I never thought of caraway seed though. I have just ground some up and will add it to tonight's chicken paprikás meal.
Been making paprikas for years but never did the caraway either, I will try it next time!!! Thank you. Went to Hungary last year and everything I ate there was incredible. I had paprikas twice lol I couldn’t help it.
@@Rhiawiz I never made it to Hungary. In my youth I visited many nations in Europe, the Middle East, Africa, and the UK, but never Hungary. I would go if I was young again.
Isn't most paprika from Hungary anyway? Even if it's just McCormick or some grocery brand, there's a solid chance it's from Hungary since they make like 90% of the world's supply with the rest from California or Spain.
Egyrészt. Másrészt: ettél már valaha csirkepörköltet, amelyikben sárgarépa meg petrezselyemgyökér van? :) Ha igen, az nem volt pörkölt.
Just cooked your chicken paprikas and it is truly delicious. Much better than my usual recipe. My mother was Hungarian. Thank you. Now I want to try some of your other recipes.
I also like adding heavy cream into this my most favourite dish :) Try it and u gonna love even more ! :) Also good with pasta, bud much better with "nokedli" as these (Slovakia)
Sonny you’ve changed my cooking game, my Mozambique peri-peri chicken is now legendary here in South Africa and this one is next! thank you 🎉
Dude. “Celery can fuck off”. Made my day
Hey Dude...I recently found your channel, and I'm really enjoying watching your videos, which is a bit strange because I only eat fat and meat anymore, but I worked in kitchens for many years, and I appreciate your knowledge, skill and sense of humor. It might not appeal to the masses, but I'd love to see a video on preparing offal...sweetbreads in particular would be divine.
OMG, sweetbreads - yes! I love them but haven’t had them in years. I used to know how to cook them but totally forget now. Thanks for the reminder!
looks fire
lovin Marcus as your sidekick for the fridge beatdowns lmao
Brother i got to tell you.
I'm german with slovakian, hungarian and balkan roots. I know this dish from childhood.
Your Recipe is better than my Ma's and both Gradma's 👍👏
That looks so good and so simple. Definitely gonna try this one.
Hungarian here. Your chicken paprikás looks phenomenal! I'd definitely would love to have a big plate of it. One thing we do differently is, when the chicken is already cooked we add a mixture of flour and sour cream. I would have added 1 spoon of flour+200 gram (7oz) to the dish, and cook it until the flour is cooked, like 10 minutes. I know you added the flour in the beginning.
Anyways, I'm sure yours was delicious too.
My husband and I made this dish the other night, it was so good. Will definitely need to double the recipe for the nokedli!!
DAMN THAT DUDE CAN COOK, Love this channel!!!
3:28 "Celery can F*** off" I love the continuity from video to video. If you know you know.
The fridge strikes back!
This does look spectacular..
good to see a hungarian dish, I cook it regularly. nice recipe good try, some minor mistakes but overall a really good take on the hungarian chicken paprikas
Whenever you cook noodles/ dumplings, you need to work with wet tool (in this case, a knife)* otherwise the batter sticks to the tool.
Such small noodles/ dumplings are done when they float on the top of the boiling water.
Oh man I think you took my recommendation from the comments last week thank you so much... My mom used to make us this growing up it was so good
Ahhhh I love this dish!! Awesome to see that you've done a recipe on it. I've only ever done it once before and I was just saying to my bf that I want to make it again.
My grandmother and mother would make paperkash all the time. I changed it up a bit by adding meatballs and mushrooms to the recipe. It's so good. I like the naming method also as the white meat can get dry if you boil for too long.
I’ve been waiting on you to make this dish thank you !!!
I'm new to your channel and I'm absolutely loving your content!
Im not sure if you've done this already since I'm still looking through your past videos but I'd love to see you make some side dishes 😍
Just made - nice dish.
The noodles ended up looking a bit scanned egg-like but tasted great. Wouldn’t change anything - but would have with crusty bread to sop up the sauce!
this is one of my favorite dishes....and I can cook it really well too,...not as good as yours but not bad...my fridge is safe!! If I could cook as good as you..i would be bashig my fridge like you too...hahaha
Love seeing recipes for food that I’ve never heard of! That sounded sarcastic but it’s not. 😊
the fridge scene always gets me 😂😂
That was the best refrigerator scene I've seen so far 🤣 Awesome looking dish too I'm definitely going to have to try.
Best line in this video: "celery can f**k off"
Keep up the great work and the great meals.
Hmm... I like that noodle technique. Gives me an idea that I will have to try out. We'll see how it goes.
OMG! LOL. I am still laughing, love your videos, so happy I found them. You are soo funny, and I love it!! Thank you for sharing your great sense of humor and your talent as a chef! 🙂
do goulash next! thank you this did remind me of my grandmas cooking from when i was a kid
Made UT tonight for dinner yum!
I love the fridge attacks in every video!!
What do his neighbors think?
That looks so good omg
One of my absolute favorites
Im Hungarian n we make the Nokedli dumplings by putting the batter on a flat large plate n you flick off some batter with a butter knife into the boiling water. Makes a much better shaped dumpling.
Exactly what my family does. We are German, but my relatives lived in Hungary a while before immigrating to the states 100 years ago!
That sounds easier, too.
NGL, When I go to a rodizio, I love having chicken hearts. Something different about them, and its just, yum :D and the livers make an amazing pate!
Don't kill the seagull, you crazy MANIAC!!!
NOW LET'S GO!!!!
Oops. How does the paprika in the marinate not burn on the outside of the chicken? Looks like it did. Typically, the paprika is added to the *sauteed* onions as the pan is taken off the heat, then the chicken is added and then peppers and tomato. The piping bag is interesting, though those are some unrecognizably huge nokedli. A large grater or a nokedli cutter will get the traditionally smaller sized nokedli.
Love your chicken breakdown technique.
As others have mentioned, Hungarian wax pepper (known as zöldpaprika, étkezési paprika or TV paprika is the best choice). Bell pepper is a substitute born of scarcity.
In practice, the term paprikás refers to a pörkölt (braised meat) made with a sour cream and flour slurry cooked in at the end. That's the classic paprikás. What you've made is chicken pörkölt with sour cream. *There's some wiggle room here in the terminology, as there are some Hungarians that refer to pörkölt with paprika as paprikás (but that's a bit of food history that's out of scope here). The most well known paprikás; what you'll get in most Hungarian homes and all restaurants is with the slurry or "habarás."
The better the paprika, the better the result. What you've used is better than most paprika outside of Hungary, but for a true delight, find Rubin Hungarian paprika on Amazon and use that. That's another level better.
That said, I've seen boneless, skinless breast versions (for instance) that are awful. Your version looks appetizing if not completely in step with the Hungarian version.
See the difference between yours and the typical version here: ruclips.net/video/69FHrBg19Ww/видео.html
I can't possibly be the only one who wishes Sgt. Gilbert a happy retirement with his purple heart. Show some respect RUclips!
I met a German kazakhstani, check it out there is over a million Germans in Kazakhstan. All thanks to uncle Starlin!
Thank you big man
IDK why but the fridge scene made me LOL so hard
As an old Hungarian this warms my heart to see you sharing this with the world
Im liking Marcus as well you are making him a star Sonny
because of you, I'm buying a whole chicken for the first time.
As a Hungarian native i have to tell YOU KNOW WE LOVE YOU AND WE ARE OUT. 😎
Very very good and Thank YOU for representing our culture. :)
Also the noodle is called: nokedli (nocadlee this is how you pronounce it. It's just funny so i wrote it down :D)
Have you ever heard of adding a few grains of caraway and a garnish of fresh dill to the paprikash?
Fabulous recipe. Fabulous food. Just love your cooking. And you, my young friend, are a hoot!!😅
Dude you rock brother. I’m always entertained and your choice of recipes are incredible, I’ve made several of your dishes and now my crappy fridge has dents in it too, why not right lol
Another AWESOME dish! Thank you always Sonny! You said your wife is from Kazakhstan...do you guys listen to the Kazakh singer, Dimash Kudaibergen?
you speak my heart language with your hatred of celery.
just tried a lazy version of this, still delicious even though i definitely didn't give it enough time to thicken after adding the stock, it was like eating chicken in a paprikash consommé lmao. i'll get it right next time
That sounds and looks amazing! Too much work for me, though.
And that said, is this written down anywhere?
Maybe I just miss my nagypapa but I’m of the opinion that no one did it better than him. Yours looks fantastic though.
Looks like a winner. I usually whisk the sour cream into the sauce, but I like the idea of having the sour cream on the side. A good and quick substitute for the homemade noodles is buttered cavatelli.
Definitely trying this. Thanks buddy, looks great.
Love it!!!
My Nagymama has perfected this dish 😋🤤 i cant help salivating by just the thought of it
Best looking version of poppy gosh. But why the celery hate...
I'm half Austrian. The correct pronunciation of spetzle is shh-pets-lay. Killer chicken paprikash! 👍 😃
As a full Austrian I approve of this pronunciation! :D
@@wernerlindorfer3693 Thanks Werner! 😃
A Whole chicken back It’s super delicious when you bake it. After you enjoy it, then you can place it in Pressure cooker or Stock Pot and make a fantastic stock or Bone Broth!
I have a friend whose family is from Hungary. He is a fantastic cook and he made this for me one day years ago. It was amazing!
I doubt that I can duplicate what he did, but I'd like to give this a try.
Thanks.
This looked so good I kicked my fridge. The ole lady is pissed now I may have to get a new fridge.
Hey! I liked your recipe, and this is coming from a Hungarian :) One thing I would note: traditionally some sour cream also goes into the sauce, as a finishing move. (usually it is steared with flour, but I liked your twist to create a roux)
When you add the sour cream at the end, make sure to add some sauce first into the cream to temper it, then add it back to the sauce.
Going to try to make this one for sure
The way you explain when breaking down the chicken (especially the wings and thighs) kinda remind of Gordon Ramsay's blindfolded breaking down chicken on Masterchef. Slice the flesh open first, then pop out the joint.
My Hungarian gran made this and it’s my favorite food! Love the idea of finishing it in the oven. She hand cut her spaetzles off the edge of a bowl but I use one of those slider gizmos. Great job!! ❤️❤️❤️
Sonny, what knives do you use? That thing was cutting through that chicken like a razor blade!
Awesome walkthrough on breaking down the chicken. Reminds me of the Alton Brown method due to the ease in which you do the job and the fact you explain things very well. Also, hearts and gizzards are the best!
Nice knife cut on the towel 😂 😂 😂
I've saved this for when I get back from cooking alone. Or maybe I go all out and have my own day solo festival. If you want me to make a party of it get your plane tickets. Party and lodgings are free - but me being an Aussie you have to bring your own beer. Wine will be confiscated. My home, my rules.
I know you’re a chef but you didn’t wash your chicken! Honestly that’s not kosher 😮I hope you washed your hands before cutting the vegetables!
almost correct, hit 2 of the trinity in Austro-Hungarian cooking with onions and paprika( thankfully used the correct kind) but totally missing the garlic. the egg noodles are way too large. those look like Gnocchi. in the future if you do not have a proper press, use a potato ricer. We also mix the cream be it sour or fresh in to the sauce. Atleast that is how it is from Balinka
I totally lost it at the Seagull 😂😂😂 Great cooking as usual, but I had removed the oysters from the chicken as well :) To good for stock!
I always pick them off the back and eat them after the stock is done 😂
So glad Gilbert made a speedy recovery
Bosnian paprikash is usually done in slow cookers or on the stove for couple of hours and we use potatoes instead of pasta.
The fridge is finally getting revenge back
You can make a video with dish called “Five fingers”))) Ask wife for more details
Ooeeeeehh love this dish. Like mine more soupy with some bread.
THAT COLOR!
I want a Ducati that color.
My Hungarian mother & grandmother used the two spoon method for noodles. Which we called “spaetzle” (my dad was German). I’ve never mastered the two spoon method like them, the pastry bag is a revelation. The size is Perfect The nokedli- Thank you!
what’s up dude! have you ever done anything with wild game?
Perfectly made. Hungarian approved.🎉
“Waiter....there is too much paprika in my paprikash.”