Chicken Paprikash - Hungarian Chicken Stew - Food Wishes

[@veggieto]

Pro Tip from me, a Hungarian. Always pull your pan off the heat when adding the paprika, incorporate well, add the broth, then put it back on the heat and continue. Paprika will become unpleasantly bitter if hit with direct heat.

[@dvillebenny1445]

Plus some fresh peppers from the garden with the onions - green, red, banana or wax. And a pinch of sugar to sweeten the tomato sauce.

[@AlohaBlade]

Great tip!

[@セ千尺丂セ]

@Lesevesel paprika in general.

[@cernejr]

True and important!

[@bethanydiriczi6294]

As a Serbian married to a Hungarian.. 100% true!

[@gabbylang2]

This for me, as a Transylvanian, is one of my favorite dishes, and I made this today for the first time ever, including Nokedli, for my children as my mother did for us, and I just realized that in two days it will be one year since she passed away. So, good traditional food is a good source for keeping the memories of loved ones. Be safe everyone. Cheers.

[@karosparrow]

I made this for myself and my Mom just the other day, with nokedli. Neither of us had eaten in this dish in years, and it was such a trip down memory lane. It was a staple on my Hungarian grandmother's table, and it gave me such joy to provide this meal to my senior Mom (her daughter) again. Some food is just pure love.

[@sheteg1]

I made spaetzle with mine. Very similar.

[@sheteg1]

I saw a recipe for portabellos paprikash. It looked so good. I’m not a vegan. But certainly would make it.

[@suzigrekin8849]

May her memory be for a blessing

[@suzigrekin8849]

@@sheteg1 I love haluski too but the egg noodles w plain carmelized cabbage and noodles is great too! Anyone in Ohio check out the pierogi lady

[@tobiasg_91]

That moment when Chef John posts a video and you realize that you actually have everything in the house to make that *right now.* That's tomorrow's lunch sorted, thanks Chef!

[@Kukasauto]

how was it?

[@Oberky]

This is why I love foodwishes, nothing too fancy, no tools I need to purchase. Like, I love the channels that do fancier recipes, but it is far more of an ordeal to recreate.

[@tobiasg_91]

@@Kukasauto It's delicious!

[@joannaclarke970]

I'm making this tomorrow for my kids,looks delicious

[@Kukasauto]

@@joannaclarke970 Try it with some nokedli, a super quick and easy noodle. English instructions: kzbin.info/www/bejne/bJfKdquDn9hkedE

[@narex45635]

Chef John: "so if you have some lard layin' around, use that" Me: *looks at belly *

[@andrewareynoso9235]

Slicin time

[@christineagnew7777]

lol. me too.

[@weetbixkid2051]

🤣 if only

[@SalmanRavoof]

Liposuction. Haha.

[@TheNinnyfee]

Also Chef John: skim some of the chicken fat off...and then add some heavy cream and FULL-FAT sour cream. 😄

[@bendeguzvarga1648]

Just a few notes from a Hungarian fan: - it is customary to add yellow peppers after the onion has been sauteed (even the cores and the seeds) - paprikás can be made out of everything (my personal favourite would be catfish) - if you have leftover Paprikás, you can make some savoury crepes, fill them with the meat and serve with a further reduced sauce (called Pancakes from Hortobágy) Also it made me really happy that Chef John mentioned Nokedli, it is the most used side dish for any type of Paprikás (The second one would be pasta with cottage cheese and fried pork fat)

[@brummii]

Don't forget we always eat sour pickles or something pickled with it.

[@spacemanwithraygun3933]

New life goal, pasta, cottage cheese, pork fat. (I create lots of pork fat)

[@dvillebenny1445]

Fish how exciting, will try that very soon!

[@sstarmer]

Years ago I read that Hungary has great food. I need to visit and investigate for myself

[@Caroline-gw5jf]

@@spacemanwithraygun3933 My family calls this dish 'halusky.' You can find many recipes online. I recommend it!

[@jamesbaka1206]

My grandma used to make it like this but she'd serve it over some big thick tasty dumplings and put mushrooms and pieces of bacon in it and it was literally the best food I've ever eaten.

[@yepperalrightythen1731]

That is what grandmas are for :)

[@madchenblindes]

Hungarian here, I make this at least once a month. Good paprika is the key!

[@Isabella66Gracen]

Any brand recommendations Lilly? If im going to the trouble and expense of getting my 👪 to try a new dish, I like to be certain I'm using the very best ingredients available to me. When I go for quality the guys usually love the dish. I myself love paprika in everything, but have never used it as a main flavor in a dish.

[@oraseus90]

Share sum

[@jefffawcett]

Do you want a new friend? 😇

[@randomrecipes5007]

Hi Hungarian, I'm Hungry.

[@cernejr]

I buy SZEGED paprika on Amazon.

[@iain075]

Ah, paprikas csirke (apologies for potential spelling errors). My wife is Hungarian, I met her in the UK and eventually met her family. We’re married now (obviously), and what a delight it was to eat her mother’s food. Sealed the deal. Hungarian hospitality is second to none. The food is exceptional, and the bread is the best I have tasted anywhere in the world. Go there, eat this, marry a Hungarian.

[@EtzEchad]

I have a friend who is VERY proud of his Hungarian heritage, and he made this for me once. It was very, very good!

[@randomrecipes5007]

Sweet, my wife always wanted to try this.... might make it on my channel, looks delicious.

[@letrahisondesimages]

Are you surprised by this? It was very, very good?

[@Nutty...]

Marry him bro

[@DeathBYDesign666]

I usually mess up something with first time recipes but literally when I messed up this time it only added extra flavor. I did my chicken in cast iron and the fond turned my onions black when I went to caramelize them, this was not a bad thing but I did everything else off the heat just to be safe and it turned out perfectly moist with a little extra char flavor. Cast iron is tricky on an induction stove as I have come to find out.

[@eveningstar6700]

@@letrahisondesimages i am kinda looks nasty no offensive hearing that its good makes me wnna actually try it

[@tkoch19606]

I have made chicken paprikash for a long time but I always followed a different recipe (Loaf and Ladle, Exeter, NH). Tonight, I made the Chef John version and it was outstanding!!! I will always make it this way from now on. (I used creme fraiche instead of heavy cream, and I removed the chicken skins before returning the chicken to the Dutch oven). Chef John's recipes are always fantastic!

[@ZTTINGS]

Hey there! I wouldn’t use heavy cream at all. Use soured cream, it isn’t a paprikas without.

[@bmeissn3]

My Family are Danube Schwabians, Ethnic German Hugarians, and they used to cook this when I was a child, it was great! Thanks for the recipe, I also had this in Hungary Last year when I I went to Budapest to visit.

[@frankofudrucker2201]

My father's family is same from Serbia (today) and they always served this on rice.

[@sophiyah-3671]

Adding roasted, puréed red peppers takes this to A WHOLE NOTHER LEVEL

[@lisam.878]

I just had the worst day at work and was so upset I burst into tears once inside my car. This sweet video reminds you to focus on something that is laid back, and even if you blow it a little, it’s no big deal. Thank you Chef John. My oldest is from Russia and my youngest is Ukrainian. I made this dish years ago and they loved it. Completely forgot about it until now.

[@danielhowton3147]

I hope you're doing ok Lisa! Especially now.

[@artistlovepeace]

Chef John, you are obviously a lover of humanity because you are sharing all your recipes. Food is love. Love is for everyone. You help feed everyone. I trust you.

[@tired2sleep]

all these years, Chef John is still pumping out quality videos... been watching you for years man I love you

[@BobRooney290]

@Cabal Paxiarch skims chicken fat...adds cream fat. LOLz.

[@freddymclain]

I replicated this as best i could and was regarded as a genius by family members. Thanks, chef John.

[@Sshooter444]

I like to braise uncovered in a 350 degree oven. Keeps the skin crispier! Spaetzle/nokdeli is definitely the best pairing!

[@Teacupgirly]

I’m not Hungarian but I’ve been making this dish for years.. it’s so easy and comforting!

[@MHarenArt]

I'm 70 yrs old. I grew up on this dish and have made it throughout the years. Your recipe is on point. Minor variation from my Mom's. And yes, the Nokedly is the ultimate add on!!!

[@datsweetsansabooty]

No way you’re 70 Jesus Christ you’re beautiful

[@MHarenArt]

@@datsweetsansabooty Haha!!! That's very kind of you. That picture I admit is about 4 years old.

[@datsweetsansabooty]

@@MHarenArt well I’m sure current you still looks just as stunning

[@MHarenArt]

@@datsweetsansabooty Thank you. You are too kind.

[@Gwygojyn931]

I made this tonight and it turned out perfect and delicious! The only single thing I changed was I didn’t bloom the paprika. I saw videos of Hungarian grandmas making it and they said it would be bitter. Thanks for the recipe!!

[@juddmeyer2432]

This man is a treasure!

[@GrubblandeGrapplern]

Sure is!

[@alexgreen4831]

Yet is also a man of leisure !!

[@tamaracady5035]

My dad’s grandmother came from Hungary but there are few of her recipes that have been passed down. I appreciate any opportunity to learn recipes that she might have cooked, so thank you.

[@TheTamago]

Girl, hungarian cuisine is amazing (and so underrated) you definitely should check on it, I'm not even hungarian and I love it !

[@juls9987]

tsabee kitchen is a small channel that has some really good Hungarian recipes!

[@janagardy4559]

I am a widow of a Hungarian man that defected from Hungary during the revolution. I learned to cook Hungarian food & while some of it is time consuming much of it is not. But simple or time consuming this cuisine is unbeatable. Goulash leves is a wonderful winter soup that I have frequently with Apricot Palacsinta. Your recipe for Paprikash is slightly different than mine but looks good. One thing that I feel is very important is to remove the pan from the heat when adding the paprika as it can become bitter if it burns. I use hot & sweet paprika in all of my Hungarian dishes as I like the combination. If anyone has a recipe for Hungarian potatoes I would be grateful to have it shared.

[@borgarden2731]

Made this last week. Only had smoked paprika so just used that so it was a little darker but still good. Also used about 1/3 cup of merlot before adding the flour (only used a little to preserve the flavour of the dish). Served it with medium grain white rice and had it for dinner for three nights haha it was the best thing I've cooked in a long time so the recipe is staying in my brain indefinitely.

[@alexbasilevsky2340]

Alright, so I've been making this dish semi-regularly since Chef John first released it - and it is totally awesome. It is consistent, reliable, and a huge crowd pleaser. But tonight, I went to make it, and GASP - I discovered I was out of sweet paprika. I had promised my family however that I was making this - so time to substitute! Possibly because I had had a glass (maybe two) of wine, I decided I could sub out the sweet paprika with chipotle powder one-to-one. It was soooo good. I watched my children weep from the heat while they virtually licked their plates clean. Also, if you use boneless/skinless thighs you really don't need to skim and it does taste just as good while not crowding the pan quite so much.

[@lotionman2587]

LOL - thanks for the fun, practical post and comment about subbing anything spicier than paprika; have delicate innards now later in life and might need to avoid such vasodilation. But go ahead and entertain your kids (and yourself!).

[@ChrisLarsen64]

WONDERFUL recipe. Another masterpiece from Chef John. I made this with fresh home made paprika. The fresh stuff is amazing. All you do is dehydrate sweet bell peppers in a low oven or dehydrator by cutting them up into strips and removing the seeds, Dehydrate them until absolutely bone dry and then blitz them in food processor until a powder is formed. Fresh paprika has an amazing depth of flavor. Makes the store bought stuff taste like sawdust.

[@milanoduo]

Growing up with a Hungarian dad and Slovak mom, this was one of our favorite meals and often a birthday choice. Mom would use lard to fry the onions and didn't add any tomatoes but otherwise this seems the same. However, we ALWAYS ate it with galuska (basically large spaetzle), a double recipe of which was necessary because we all loved the dumplings.

[@life_is_gr8]

My Croatian grandmother used to always make Chicken Paprikash and Goulash, by far some of the most delicious and comforting foods I've ever had the pleasure of trying!

[@illustriousinc8608]

I just made this for the first time and the whole family loved it! What a great dish and recipe. All I did different was adding one diced, green paprika and a diced hot pepper together with the minced garlic before sautéing. I will definitely cook this dish again in the near future. Happy holidays, everybody!

[@ankusht1936]

I won my polutry compitition by ur recipe broo, all credit goes to u , thanks a loot🥺😘

[@jtrourke667]

I gotta say, as a Hungarian, After watching this, I was ready to complain how its not quite Hungarian. Then seeing the comments from other Hungarians reminded me, this is a Hungarian staple/comfort food. Something that is made all the time and everyone has a slightly different take on it. I've tweaked my mom's recipe as she did her's. There is no right or wrong when it comes to this dish. I add a little white wine instead of broth and finely diced onions (double the quantity) which break down to a thicker gravy, no flour. I'll add the sourcream after served in bowl as a dollop on top. I'll eat it with hand torn crusty bread, just sopping up the gravy.... So long as you have quality Hungarian paprika (and don't be shy with it, we talkin tablespoons) and good sourcream, you're in the zone... Just a side note, goulash and paprikash are the same (can be made with chicken, beef, pork, fish, etc.). The only difference is, paprikash has the addition of sour cream... Thanks Chef John.

[@recoil53]

You managed to overcome the Internet Italian in you.

[@Ratniko]

Did you really just say gulyas and paprikas is the same? Lol. Not even close. Paprikas can only be made from chickenand catfish and the authentic gulyas is from beef. If you are really a hungarian then shame on you for not knowing this.

[@picklepete977]

@@Ratniko I'm sorry, I must agree with @JT Rourke. Gulyas is a paprika based stew, while paprikas is a sour cream paprika based stew, both regardless of meat.

[@Ratniko]

​@@picklepete977 If gulyás would be a stew, you would still be wrong. However Gulyásleves is a soup (the name even says it's a soup lol ) and besides this fact, the other huge difference is that gulyás contains veggies like red and white carrots, potato etc. Also if you would know how to make any of these dishes you would know that we put rántás in the paprikás which gives it a nice thick saucy texture. It is basically a mix of flour, sour creme, and sauce from the paprikás. This video does not do a good job explaining this but it is a very crucial part of the recipe. It's almost like saying a taco can be paprikás or gulyás because it has sour creme, meat, and paprika :D

[@ladydough]

I've had this once at a friend's house when I was in the 9th grade 10 years ago. I could smell her house & taste this dish even though its been that long. I think about it every now & then. I don't know why I haven't made it! Will definetly try to make it soon w some egg noodles to remenence on my old best friend. She has Hungarian roots & thats why her dad made that dish. She was so proud he was making it

[@ilijakavedzic517]

I live in Croatia, about 10 miles from Hungarian border. We have alot of similar dishes, and one of them is this one. Paprikaš ❤️

[@romyvernada1810]

Can I come and live with you?

[@donna25871]

The part of Croatia where you live would have been part of Hungary until 1920. It’s the same with Cacinci, where my mother was born and lived until the age of five.

[@ilijakavedzic517]

@@donna25871 I live close to Čačinci 😋

[@jonlanglois6999]

I just made this today. This is by far, one of the best things I've ever had, ever! I'm not being hyperbolic when I say this, its damn near a bonafide religious experience. I served it with some German Spaetzle. Thank you for this recipe, it has melted my mind, and warmed my soul.

[@kristinastavri3273]

thank u for sharing hungarian recipes Chef John🙌🏼🙌🏼 you're making us hungarians feel famous

[@Dee56448]

I’ve made Paprikas Chicken a few times already for my Hungarian fiancé using Chef John’s recipe. He ❤️ it. My fiancé and I live in California and he hasn’t been back to his home country in almost 20 years. We appreciate all your videos, especially Hungarian-focused recipes like this one (and ghoulash) as it reminds him of home when I cook these dishes 👍🏼 You’re the best, Chef!

[@BigSmashKing]

Chef John this one is a winner! Affordable, easy, comforting, and easy to source ingredients!! Love it!! You are the most practical chef and that's why I keep coming back!

[@eugenesedita]

Chef just John is among the very best, folks and I’ve been cooking 50 years. Excellent simple but careful, caring recipes.

[@cernejr]

Hungarian food lovers in USA: Try BENDE Lecso, sausages and other goodies. The lecso is sooo good - ripe but firm red peppers, perfect balance.

[@iamtheimagedoctor]

GF NOTE: This works well with gluten free all purpose flour. Made this last night. Never had it before so didn't know what to expect. Wow! Delicious! Thank you, AGAIN!

[@Labiquette93]

Hungarian here! Can’t wait to try your recipe 😏

[@Droma_9]

As a guy who grew up with a Hungarian grandmother, I give my stamp of approval on this recipe! Needs some nokedli :) I will also confirm that using Hungarian paprika is much better. The difference in flavour is super obvious.

[@alleycatwa]

Needs csipetke

[@AaronHahnStudios]

It's no wonder John easily comes up with relatable humour. When you have been living a life of indulging in this level of flavour enjoyment. Stress would be the last thing in your life

[@frederickvondinkerberg7721]

I have to order paprika online as the local stores haven't stocked Hungarian Paprika in years... I love Goulash and this is just making my mouth water...

[@schrottinator]

Dish: *exists* Chef John: THIS IS MY FAVOURITE MEAL OF ALL TIMES!

[@logosloki]

TBF eating food is my favourite meal of all time too.

[@kccfanpage1348]

As a busy mom, I love how easy this dish is, and that it's done in one dish! One dish! Amazing!

[@MisfitsFiendClub138]

Imagine dipping a delicious crunchy piece of baguette in that sauce 😋

[@randomrecipes5007]

🤯😛

[@randomrecipes5007]

@Teutonic Nordwind Down boy.

[@100PercentOS2]

I just got done making Hungarian chicken Paprikash based on your recipe that I copied from the link you posted below. It was so DEEEEEEELIIIIICIOUS. Since I'm diabetic I cooked me some Carba Nada Egg Fettuccine and added it in the sauce on the side of the chicken which I couldn't believe how tender it was. Than I added a dollop of Sour Cream. Thank you for this wonderful recipe, Chef John. Keep those delicious recipes coming.

[@garryschyman99]

I made this recipe without the heavy cream (but with the sour cream) and also left out the flour and it still turned out amazing!

[@jeannewebb7406]

My background is Polish French German Slovenian. My family...both sides... had their own version. Onions, a whole cut up chicken, sour cream and paprika. Salt and pepper to taste. Very simple but delicious... with home made dumplings.

[@Brunofied]

Good take. Traditionally no tomato and plus bell peppers over buttered Egg dumplings. Sooo good. Cheers

[@Spitfyre41]

I learned from a native and she always said red is from paprika, spaghetti from tomatoes.

[@DrVelvetPHD]

Thanks for the tip, bud! I'm gonna do just that when I make it!

[@VincentandCoBxl]

So I tried this recipe, and it was actually amazing. I honestly didn't really expect that much, but tried it because I love paprika, and because I liked the chile relleno recipe. But it was really really good. In fact, I had made twice too much and ate it again a few days later, well, it is actually better a couple of days later. Ate it with french fries this time, because I am Belgian after all. I really look forward trying other recipes from this channel. Thanks chef John.

[@KL-er7yi]

I hear ya about the pan juices. I once cooked a roast and was so excited for the fond and juices in the bottom of the pan to make a scrumptious gravy and my husband threw it out behind my back thinking he was helping clean up for me. When I turned around not only was I speechless, it made me cry. He meant well, but man was I mad and disappointed. Lol

[@lindainparis7349]

Yep I hear ya too, Kim. One Xmas I parboiled a capon and in the same water cooked carrots, parsnip, turnip etc. Then I clarified with egg white, ready to reduce and freeze. My kids cleared up for me and kindly emptied what they called brown water away and washed the saucepan. Hey ho, was a good meal and they did clear up!

[@healinggrounds19]

Both these stories made me weep for you.

[@chanfonseka8051]

I once spilled spaghetti in the sink while draining, picked most of it up , rinsed and used it in the dinner, never told my family and nobody got sick :)

[@KL-er7yi]

@@chanfonseka8051 I would have dine the same thing I think. Noodles would be easy to clean. Lol

[@davidh9844]

My wife is of (Jewish) Hungarian decent, so she has been making paprikash for years. Her family used chicken breasts, and frankly, I don't care for dark meat chicken. The family never kept kosher, but the thought of using lard for frying is an anathema to us. After moving to the American south, we did try frying chicken in lard, and frankly, we were not at all impressed. (It was years before we confessed to our respective parents, and worse, friends) Peanut or canola oil is better. HOWEVER, we have added bacon into the recipe, and it works beautifully with paprika. One viewer commented on using yellow peppers, that to me sounds absolutely brilliant! Hot pepper or sweet Italian? Oh, we Jews have no problem adding caraway seeds into the mix. Will definitely try this take with the next batch! Thank you so much for all of your great ideas.

[@Jcheval193]

"Please to repeat. Waiter? There is too much pepper in my paprikash." -Billy Crystal (When Harry Met Sally)

[@scottmcwave9479]

pecan pie

[@Jcheval193]

@@scottmcwave9479 🤣

[@skemsen]

“You made a woman miauw???”

[@maxiwood1]

Yes!!😂🤣

[@macmedic892]

“I’ll have what she’s having.”

[@joekokasko4889]

Chef. Just made your chicken paprikash. It was delicious. Only added a poblano pepper and dried chili pepper.NO SALT. Thanks for your great recipes. You are the best.👍

[@waymor2460]

I’ve started using the low and slow method to brown chicken thighs. It seems to render more fat from the skin making it more crisp. I also add banana peppers to this recipe which complements the richness of the sauce.

[@safir2241]

Gonna try this, i have a sneaking suspicion that its gonna be a banger

[@ulqulqu]

I just made this, and it was an instant hit at home. I made pilaf with it, but even plain bread would've been enough too to mop up the sauce, thank you

[@Astrophysikus]

This looks absolutely delicious and is very close to how I make it! Austrian here BTW, but Hungary is pretty close after all and the dish is quite popular in the western part of the Empire as well ;-).

[@givemeabreak8784]

I'm from transylvania and we have it here as well. It's popular in the Austro Hungarian empire area.

[@donkemp8151]

I first had Chicken Paprikash made by an Austrian who served with me in the U.S. Army.

[@KarmaKutie1]

@@donkemp8151 Yes Don, I understand. My late Grandma and late Mother from Vienna, Austria cooked this delicious chicken. It seems 'we aristocrat/peasants' really travelled around The Austro-Hungarian Empire, long ago :) Tomorrow, I will make it here in Canada!

[@nanvolentine9110]

I learned to make this from my Hungarian refuge neighbors when I was a kid back in the 1960's. Mrs. Kiss did not use garlic, flour, or sour cream, just the browned chicken, onion, tomato paste, and Szeged paprika. She just cooked it all down over very low heat until it was done and never skimmed any fat off. I don't know if she made it this way because money was tight, or just her preference. And always served it with nokedli. Mrs. Kiss put her dough on a board and cut it into boiling water with a knife, so fast the knife looked like a blur! I'm not as skilled, I use a spaetzle maker. I still make it after all these years, it's so delicious. PS, Kiss is pronounced Kish, RIP, Mrs. Kiss!

[@HUNTCs]

Don't worry, most of the hungarians use spaetzle maker these days even in Hungary. :)

[@brianlee5702]

Update on previous post. Got my Hungarian paprika online from Herbies and cooked this for friends last night. What a screaming bloody success! Used what we call a chicken Maryland cut here in Oz which is the complete thigh and drumstick, bones in and skin on. Otherwise I followed the recipe exactly (except for the beer which wasn't specified, but consumed). Served it with heaps of mashed spuds, runner beans finished with toasted sesame seed, and an excellent Aussie shiraz. We were battling to finish off the Hungarian apple strudel I made for dessert. Thanks, chef John. You've done wonders for international relations.

[@3e455f]

OMG!!!! I made it exactly according to your recipe. This is now one of my very favorite dishes. I could swim in the sauce. THANK YOU!!!!!!!

[@Lukrecia_Macskassy]

This is pretty authentic, except the flour (rue). We mix the flour with the sour cream at the end then add it. All it does is it thickens the sauce.

[@AmandaFromWisconsin]

*roux

[@sauersaxon]

@@AmandaFromWisconsin I'm sure they rue the misspelling

[@Sararizzles]

Thank you for this gorgeous Hungarian Paprikash. I've made some for me and my mum today whilst she's at work. I used pork and used my chicken for a curry instead. Very happy with the Paprikash. I added about a quarter tsp of cumin, 1 tsp of coriander and bit of parsley. Oh and pinch of sugar just to add slight sweetness to it but after reading paprika can go bitter with direct heat, I will try to avoid the extra sugar by doing what the other commentor suggested. Thanks guys!

[@m2hmghb]

Chef John the master baster! I'm looking forward to giving this recipe a try.

[@corywilliams1698]

Wow, I just stumbled on this video. Absolutely love this guy. I could watch you cook all day long. Fantastic channel.

[@GaryBoyd02]

I always want spaetzle with that. Spaetzle that has some corn meal in it.

[@paulsmallriver6066]

Really? I had no idea. Thumbs up.

[@billnagy1456]

Hungarian here. LEAVE THE FAT!! Great representation John. Loved it. KALOCSAI is the best Pap. I get requested to make this all the time by my in-laws. I have seen them put the sauce alone in coffee cups and sip it. lol I serve them over knife dumplings. You know the Hungarian egg type that you scrape and dip off of a plate. Only difference I have is no flour, thighs plus full wings, and usually add mushrooms. I feel like the cream alone thickens it enough. I dont add the meat back in after the cream, I serve the meat on a platter and the sauce like gravy. Also try this with pork shoulder steaks in a 13x9 dish. Delish!

[@crumbelauxkiwis739]

We made this recipe tonight, absolutely delicious and our new go to, you're the man chef john!!!

[@gedders]

A point to make. Following this recipe always left my Paprikash a bit gritty from the Paprika since there is a lot being added. I fixed this by adding the Paprika in at the same time as the flour and tomato paste. Cook on low and constantly work it till that colour really deepens for 3-4 minutes (or as long as you dare), and then adding the stock before it starts to burn. The longer you can leave it the better, if you have it low and you are constantly moving and watching it then you can toast for what would be the entire 5 minutes allocated to this part of the recipe, but bare in mind if it burns you'll have to restart this roux. I only got 3 minutes out of it this last cook and it was a great improvement but I bet the closer you get to that 5 minutes the better.

[@IamRegulator]

"Alright, just use the force." After all, you are the R2-D2 of your Hungarian chicken stew....

[@deavanfazekas2174]

Hungarian Here, My dad used to also add stewed tomatoes and carrots to the dish. I ate this religiously at my nana and papas house while growing up and made it in grade 7 foods class.

[@unknownlegend7867]

My mother used to make this when I was a kid, thanks for sharing it.

[@randomrecipes5007]

Your moms a G

[@ucsbgirlie18]

I made this for dinner last night and it turned out fantastic. My boyfriend told me he could eat this every day. I put it over rice and the flavor absorbed into the rice very well.

[@janagardy4559]

My husband was Hungarian so I had to learn to cook Hungarian dishes. You are correct, the dishes are incredibly delicious but really pretty easy. And Hungarian paprika is so very flavorful where American paprika is basically a coloring. We like spatzel with Chicken Paprikas. And when we went to visit my husband's family in Hungary his Aunt shreds carrots into her Chicken Paprikas & I have taken to doing that myself. I usually make apricot-pecan filled crepes for dessert with this dish as we are all very full & need a fairly light dessert or perhaps none at all.

[@burntrosechick]

I approve. Minus the heat on the paprika. Also goulash is god tier comfort food when done right.

[@whathandleUtalkabt]

Now I understand why my elder hungarian mother always got and still gets mad at me for buying the low fat sour cream 🙄

[@decolonizeEverywhere]

You should listen to your mother. I bet yours is the first generation in her family that ever had heart disease diabetes and high blood pressure. You should start eating like your mother and your grandmother. You'll live to be 90.

[@randomrecipes5007]

How could you do that to her? You monster.

[@Invictus_Mithra]

@@decolonizeEverywhereYeah and maybe they should start working long hours in the farm/doing physical labour too? Where calorically dense meals were justified. Your assumption is just that an assumption and to reduce so many complicated factors into just "oh your grandparents generation will live longer than your generation" is just so much bs.

[@WanderTheNomad]

@@Invictus_Mithra It's very often that people make assumptions and act as if they're 100% true without thinking about it any further.

[@GlaciusDreams]

@@Invictus_Mithra fair enough but I have to chime in as someone who studied nutrition for years that indeed its the current concensus that full fat is healthier. Disease is most often caused from an exhausted immune system. This is obviously very genetic and environmental, but I'd have to say refined carbs and processed foods are what is causing the disease rate to skyrocket as insulin spikes exhaust your immune system. There's many other environmental factors too but hey let's not get started.

[@rensis1621]

Okay, I just simply want to appreciate the fact that he said "nokedli". Good job Chef John. Love you.

[@jdw1066]

I feel like this is basically a Hungarian curry and the first rule of curry is you never skim the red chili oil that forms on the top. What else are you supposed to dip the bread in?

[@vitaly6312]

This is a very good observation.

[@JM-nm3bg]

Yeah. We’re not supposed to talk about how the basis for ALL traditional Hungarian cooking is a dish called pörkölt, which is a meat stew prepared exactly like curry but with fewer spices available in Hungary. All other dishes, like paprikás or gulyás are just variations on pörkölt. It’s doubtful that Hungarians picked this cooking method up from the Turks, since Turkish and Greek origin dishes are present in Hungarian cuisine but are peripheral. It may be that this cooking style was brought by the Roma and was universally adopted later but surely there would be some record of this. A more mysterious possibility is that this cooking method came to Hungary during the migration period and hints towards a more South Asian origin of the Hungarians than currently thought. May be a link to the Avars, who came from Afghanistan before the Arab muslims conquered and converted that area. At the time it would have had a more Indian-like culture.

[@veronicav3048]

the oil breaks up the sauce

[@wilcox728]

This is not chicken paprikash, no way, spiral macaroni's sinful,, you need drop noodles, He couldn't do drop noodles for KZbin video?

[@gapthomson934]

Every hungarian has their own recipe of this food, learnt from grandmas and grand-grandmas, known as the original one. As you cannot dip your feet into the same river twice, you cannot eat the same Paprikas twice.

[@ChasRMartin]

I warn you, you're competing with my grandma's paprikás. I was going to mention the lard but you beat it.

[@ChasRMartin]

Okay, a few tiny errors - because, of course, MY grandma's paprikás is the canonical version. (1) let the onions actually get a little bit brown and toasty (2) she would only put sour cream in the sauce, but I add heavy cream so I guess I have to let that one slide (3) you correctly inferred that real Magyar would never skim the red paprika-flavored fat. But certainly a good-looking version.

[@rosezingleman5007]

@@ChasRMartin Just like in Mexican food-the red/orange grease rules!!

[@ChasRMartin]

@@rosezingleman5007 Just like my *other* grandma. Also, remember the Hungarian rule: if it isn't better for adding sweet cream, sour cream, or butter, you shouldn't be eating that shit anyway.

[@morehn]

Schmaltz for me

[@shawnmurdock8059]

Thank you Hungary, and Hungarians, for this fantastic food. We make this once every couple months and it does not last long. We serve it with hand made dumplings. Now I want some.

[@GageSmiff]

A boy once got lost in the sauce Giving his chicken Too much of a toss. His paprikash was that of a boss. But... it came at a cost.

[@randomrecipes5007]

Word.

[@voodoolilium]

I have found Heaven; Onions and chicken simmer In the paprikás!

[@spacemanwithraygun3933]

@@voodoolilium haiku

[@kiwikid4688]

Why a white guy would write an asian poem for a Hungarian recipe is ridiculously stupid.

[@voodoolilium]

@@kiwikid4688 why someone would assume that anyone posting online is a cishet white male is ridiculously stupid.

[@robynmize4713]

One thing i get from all of your recipes... is concept and not so much the measurements and absolute ingredients. Thank you for all you share. You rock Chef John.

[@elijahrose7913]

A recipe that I'm suppose to get food stuck to the pan......I can do this all day

[@jakobdietl1111]

i am from austria and this is for sure on of my childhood favorites . "hungarian nokli" or dumplings are the same as austrian/german or swiss spätzle, knöpfe, spatzen

[@xanipator9682]

1:53 - You are, after all, the Lucy Liu of your Hungarian Chicken Stew.

[@bucknunley359]

I sent this to my sister and she made it for our family gathering. Served on top of mashed potatoes. It was a hit. So freaking good.

[@reverendaero]

Captain Sisko is proud

[@besotoxicomusic]

So are the prophets.

[@JoanEvangelista]

@@jrnichols same with jambalaya!

[@CYI3ERPUNK]

wife made some homemade yogurt the other day ; got some frozen chicken hearts in the freezer ; got some schmaltz in the fridge ; got lots of paprika on-hand ; gonna make a version of this 2moro =] ; stay awesome CJ

[@DoubleDHomestead]

So glad you mentioned the dumplings!👍👍. Yum, my mouth is watering.

[@hudas6127]

Just tried it and it's soooo good and yummy... The sauce is absolutely amazing( I replaced the flour with almond flour since I'm on keto and worked well)!! Definitely will be a regular recipe of mine. Thanks, Chef John!☺️☺️

[@superintelligentapefromthe121]

A meal fit for the Magyars!!!!!!

[@whiteflash72]

Magyarok

[@raizinboyz]

I am sooooo making this very soon!!! Thank you Chef John!!!

[@robertdabbs2606]

Thanks, John, for all of your delicious recipes and other posts. Having said that I have been told by several native Hungarians as well as a chef in Szeged that Paprikas should not contain tomatoes or tomato products, the primary flavor coming only from paprika.

[@VC-zk1kv]

Love your videos Chef John!! Could you also make Hungarian Porkolt??? It's the best thing I ever ate!!! (& eating is my favourite hobby!! ) It is in my opinion, the best Hungarian dish. Cheers, from Canada! :)

[@jljljl1820]

you just dont add the cream at the end, thats it

[@VC-zk1kv]

@@jljljl1820 And it is pork (yay) with nokedli :) :)

[@jljljl1820]

@@VC-zk1kv or beef

[@PatrickLeonardva]

Total Home Run Chef - amazing, followed as written, dang, house guests totally impressed. Paired it with Haluska and a simple salad, baguettes. Just a keeper of a meal! Thanks Chef!

[@barber0611]

yes Staub, you should be a sponsor :)

[@karadanvers6136]

thank you my mom used to make this all the time and i never knew how she made it, but now its in the pot cooking :) i can't wait :) yum yum :)

[@tommylakindasorta3068]

There is too much pepper on my paprikash, but I would be proud to partake of your pecan pie.

[@FezCaliph]

Love to see the constructive criticism rather than hate or negativity. Although pretty much anything chef John makes will taste delicious whether it's authentic or not