Chicken Paprikash

[@jacklinehope4673]

I'm jacklin from Kenya and I love hungarian food is most delicious

[@cavalcadeoffood]

Thanks, Jacklin!

[@sthompson4049]

Kevin NEVER get's pissed at how others make vittles,a true Gentlelman Chef

[@christinelou1]

yum! Gotta try this as grand ma was from Hungary and I haven't had it since I was a teen.She passed away in 66, so that's how long its been. Thank you! She, along with all my aunties, always cooked for the Polish Catholic church. Only 3 auntie left in their early "eighties"...Thank goodness I paid "attention " growing up...Not too many of the "new" generation is interested in learning...Too bad!

[@cavalcadeoffood]

+christinelou1 Thanks so much for watching - glad it brought back such good memories!!

[@berylwhite2983]

The whole thing is so fun to watch! Enjoy every minute

[@TiborBosnyak]

I am Hungarian and I have never made or seen Tomatoes used in this dish! But, you made me a believer! What a joy!!! We are trying this one but, over knokedli the drop dumplings for paprikash.❤️❤️❤️

[@cavalcadeoffood]

Thank you so much for the authentic Hungarian version of this dish! The one we made is an American interpretation of the recipe, but I see from yours that onions and cooking it for a long time over low heat is important. I've had Szegedi paprika and it is excellent. Thank you for your recipe and we will make it your way the next time! Thanks so much for watching!

[@mklotz1426]

I've made this twice in the past month. My kids love it! Thanks Kevin and Ralph! Next one for me to try: City Chicken.

[@longhairbear]

OMG!!! I subscribed to your channel because of the stove switch out! We live in a mid century 1962 Alexander home in Racquet Club Road Estates in Palm Springs. We collect Sunbeam appliances, and last night I made a to die for Chicken Cacciatore in my 1956 turquoise Sunbeam Frypan. So, after dinner I get online and see your post about cauliflower. Loved it. Then later I get back online and search electric skillet recipes, and here you are making Chix Paprikash! Gonna try it soon. I post a lot of my recipe tryouts on Facebook, recently getting into a vintage charcoal brazier I got on EBay, and restored.

[@Gagazoot]

I'm buying an electric skillet today because of my tiny apartment sans cuccina. I will make this recipe, it looks delicious. You are both wonderful to listen to (real people, who woulda' thunk??) and I enjoyed the video. Bon appetite Kevin & Ralph!!

[@brstoffel]

I love the vibe from your videos … easy, breezy. Ralph, I really appreciate the questions you ask Kevin during the prep. Your questions are always helpful. I’ll think … I sure hope Ralph asks about … and then you do. Thank you! (Sorry I’m ten years late with my comment.)

[@cavalcadeoffood]

Glad you enjoy the videos! It's never too late to leave a comment! Thanks so much for watching!

[@omegafile]

I'm Hungarian and you missed the most important part... saute the onions and garlic first... then seer the paprika and the saute into the meat at high heat then lower the heat and let it cook in it's own juices. The initial stages makes a big difference on how it tastes. I lived with a Hungarian Chef and he used to say BURN the paprika into the meat. (not literally but seer at high heat and not quite burn it). You don't need to use so much oil either. Our family has made it over 5000 times in our lifetime if not more...and yes the type of Paprika you use makes all the difference as well. The paprika is made from a special type of pepper called Papri-K which has a long and narrow cone shape. It also helps to add red bell peppers to it too. When I cook it everyone in the building can smell it cooking all the way down the hall and they drool for a bowl of it.. and we always make it with the homemade dumplings and potato and carrots with a bit of celery and peas.

[@cavalcadeoffood]

That is great information - thanks for sharing and will try it this way the next time I make it! Thanks so much for watching!

[@omegafile]

cavalcadeoffood It depends on the type of meat you are using. Some meats won't allow it to cook in it's own juices. With beef or pork with a bit of fat content you can do this (Goolash) but with chicken with no skin or bone you will have a hard time with this. You need the fat for the flavor.. leave the skin and bone on. With dishes like Goolash you leave the bone and cook the bone too. Eventually you need to add a cup or more of water depending on which dish you make.. as in Goolash which is a soup you will eventually add more water because it's a soup but not after trying to cook it in it's own juices first... depends how lean the meat is or how much fat is in the meat. Some use tomato but it works just as well without. If you want to thicken it for a gravy... it's just flour and water. Not all Hungarians will thicken it. I'd personally thicken it with the potato by adding the potato in the end as the starch from the potato will thicken it anyway.

[@cavalcadeoffood]

omegafile Thank you for this good advice! I agree, I think that meat with bones (and skin) have more flavor. I will remember this for the next time I make Goolash also - thanks again!

[@TheindefatigableGovernor]

omegafile just curious, but do you have a recipe to share? This is one of my favorite dishes.

[@Laszlo-b8k]

This is not Hungarian paprikás csirke never use canned tomato and we eat it with nokedli not noodles

[@amyhuber4982]

One more thing...if you are making anything that is tomato based, add a half cup of black coffee or so (I put more in my chili). The black coffee gives it that second day taste (I add the sugar to anything that has tomato base also, as well as a pinch of ginger). My mother always said the ginger cuts the bitterness of the tomatoes.

[@cavalcadeoffood]

Hi Amy - thanks for the tip with the coffee. I've never heard that before, but would like to try it next time. Thanks!

[@snookie65]

Love your recipes. This is going on my menu for the weekend! Thanks guys.

[@cavalcadeoffood]

Lucky you!! The older Sunbeam electric skillets are wonderful appliances and very well made. I think it is my favorite small appliance (next to the toaster!). They come in hand for so many things....hope you have years of good cooking with your new (old) electric skillet! This is a perfect dish for it! Thanks for watching!

[@xraytech86]

Very interesting variation Kevin, my grandmother and great grandmother would cook chicken in a little bit of water and letting it boil away and letting meat brown, lots of good sweet Hungarian paprika. The gravy was milk thickened with flour and sour cream. There was always pieces of green pepper and carrots cooked in the gravy. Usually served on grated noodles, or in a hurry buttered River rice. I personally have never seen or heard of tomatoes in Chicken Paprikash

[@cavalcadeoffood]

Thanks, Sam. I think there are many variations of this dish. Some are probably influenced by other ethnicities. I've never had it with green pepper and carrots, but that sounds good to me and would certainly go well. Grated noodles? Is that how you prepare them? Thanks for watching!

[@xraytech86]

Kevin, The grated noodles are made from a stiff noodle dough that you grate on a box grater into boiling water. It is kinda similar to spatzle. If you'd like I can share the recipe.

[@cavalcadeoffood]

xraytech86 I've made spatzle but your dough sounds like it would be thicker if it could take being grated. I'd love the recipe! Thanks!!

[@hianksiety]

Dusty Springfield in the background was a great touch!

[@cavalcadeoffood]

Great hearing from another Dusty Springfield fan! Thanks for watching!

[@cavalcadeoffood]

Thanks - the electric skillet is one of my favorite appliances...really comes in handy. Taking it camping is a great idea!

[@scooterdover2771]

The electric skillet you used in the video is just like mine.

[@amyhuber4982]

I know that you said that you didn't have a potato masher to squish up the tomatoes. I think that you could have turned that can upside down and chopped with the cut end of the can (I used a biscuit cutter when I need to chop tomatoes, or strawberries). Just a thought. I'm about to make this recipe today.

[@cavalcadeoffood]

Great idea using the cut end of the can to smash the tomatoes! Thanks, Amy!

[@amyhuber4982]

@@cavalcadeoffood We loved this recipe! I'm making it again today!

[@cavalcadeoffood]

@@amyhuber4982 Hi Amy! Thanks for letting me know!

[@neilmorgan6734]

I have Got To Make This !!!! That Looks like Something that We would Love !!!!! Thank you !

[@cavalcadeoffood]

You're welcome, Neil!! Hope you can give this a try! Thanks for watching!

[@atomiccactuskitchen2558]

Greatest cooking video!! So wonderful to see real life cooking, sharing and enjoying life. Oh and I love my electric skillet, too. Thank you for this video!!!!

[@cavalcadeoffood]

You are very welcome! Thanks for watching! And I'd be lost without my electric skillet!

[@kathyjotourtois]

LOVE MY ELECTRIC SKILLET. I TAKE MINE CAMPING . DO THEY STILL MAKE THESE ... U GUYS ROCK !! LOVE THE RECIPES.TY 4 SHARING. NOT YELLING, CAN'T SEE SMALL PRINT. TAKE CARE GUYS N GOD BLESS.

[@bubbleybabsb8284]

i have been looking at recipes for chicken paprikas forever. trying to find one that i was comfortable trying. thank you i will b trying this tomorrow.😃

[@cavalcadeoffood]

You're welcome, Beverly!! Hope you enjoy the recipe. Thanks for watching!

[@GoranMak]

I love this recipe! We have a variation on Macedonia as well, as we LOVE paprika SO MUCH it's almost THE spice we use! But I also love those canisters you have on the shelf!! I remember having those in our kitchen as a kid!

[@cavalcadeoffood]

Thanks so much - this is a favorite and the flavor of paprika is really great! I didn't know it was such a popular spice in Macedonia. Thanks so much for watching!! The canisters were a find at a garage sale!!

[@GoranMak]

I've always wanted a retro cottage - le sigh - maybe one day! LOL

[@michellehill6136]

I enjoyed watching you prepare this dish.. I can't wait to try this dish... I bought a vintage skillet and the plug blew, so sad.. So not only do I like the recipe but I am ogling over your skillet as I miss mine... and your visions pot. I love vintage kitchen ware...

[@cavalcadeoffood]

Hi Michelle - thanks for the note! Sorry to hear about your vintage skillet - maybe you can replace the plug?? If not, I'm sure it will cook just as well in a new skillet ;-) Or, you can also make this on the stove top. Thanks for watching!

[@GospelTruth37059]

Trying it todAY for the first time :) I added red pepper to mine too and potabell mushrooms. It came out great!!!!!!!!!! Thank you for sharing , this is awesome!!

[@cavalcadeoffood]

So glad to hear it came out well! I like your additions of the peppers and mushrooms. Thanks!

[@margaretmojica8190]

Wow, this is a really old show, 9 years ago. Your kitchen looks so late 70s early 80s.

[@cavalcadeoffood]

Hi Margaret - it is an oldie! That's Ralph's kitchen and it's a 70's showcase! Thanks!

[@jstrie275]

OK, Kevin... now I have to go out and purchase an electric skillet

[@wigglebutts173]

they are the BEST, along with Kevin and Ralph ..

[@adalb137]

Looks really yummy guys! I'll be trying this out in my kitchen very soon!

[@julibierman6016]

chicken paprikash recipe has been passed down for generations in my family for generations few people can even make it correctly... my family uses a whole chicken, dumplings, carrots, onion... served on rice or spetzle... also the sauce deffntly isnt red nor does it have tomato... what part of hungry does this version originate from?

[@bankerguy66]

I just found a near mint vintage Sunbeam electric skillet at a thrift store for $15.00! Now I can try this dish! It looks easy in the electric skillet. :)

[@RJofDC2011]

I so enjoy your videos!

[@cavalcadeoffood]

Thanks for watching, Randy!!

[@SFmusic100]

I made this for dinner a few nights ago, and it was great. Even better leftover the next day!

[@christinelou1]

Too funny! I just noticed you "still had the towel on your shoulder! That's me "all the time"...A true Ethnic cook!

[@cavalcadeoffood]

+christinelou1 Glad to know I'm not the only one who is always wearing a towel on their shoulders!! Thanks so much!!

[@christinelou1]

You and your camera man, must be very good friends as "you work well as a team:) Very relaxed teaching:)

[@cavalcadeoffood]

Hope it turned out well! And I like that you talk back to the videos!! Thanks for watching!

[@gregbudig5014]

I have made this dish several times now and it is always a great success! Though this is a wonderful vintage episode... the video quality has a lot to be desired! Now that you have your new camera and studio kitchen, have you two ever thought about revisiting some of your old classics and doing an updated version of them? Maybe a city chicken or haluski remake? How about bigos? I don't think you're done that one yet? Just thinking outloud I guess... couldn't sleep!!😁 Take care!!

[@cavalcadeoffood]

Hi Greg! Glad you like this version - it remains a favorite of mine, especially during the colder months. Yes, we have talked about remaking some of the videos from the early years - all shot with a little flip camera my dad gave me as a birthday gift in 2009! We got a lot of use out of that little camera! Of course it didn't have near the capabilities of the newer camera we use (already considered out of date!). I'm scanning through the older episodes and seeing what were really popular and we may revisit some of them. No, we have not done bigos but have had a number of requests for it over the years, so it's on the "to make" list! Thanks!

[@gregbudig5014]

@@cavalcadeoffood The episode itself is wonderful, but I think the lightning in Ralph's kitchen just wasn't conducive for good color. Many of the videos from the cottage with the same camera have great color. One of my personal favorites is the rhubarb bars, "Rhubars" episode. You both seem to be in such great humor that day!!

[@jamessheridan4306]

So THAT'S how you say it! Feeling empowered.

[@cavalcadeoffood]

LOL! James, well that's how I say it! Thanks!

[@lisarenee3505]

I actually use 1Tbs. sweet paprika and 1Tsp. smoked paprika when making Paprikash, and it tastes amazing with that littlw hint of smoky flavor.

[@cavalcadeoffood]

That's a great idea! I love the smoky touch it must give! Thanks so much for watching!

[@cavalcadeoffood]

Thanks for watching Snookie! Hope it turned out well!

[@neilmorgan6734]

That Looks Just Awesome. I will make It, I loved Dusty !

[@cavalcadeoffood]

+Neil Morgan Thanks, Neil! Hope you make it - let us know how it turns out! Glad you liked the music!

[@Ohiogurl4u]

Made this for dinner last night it was AMAZING even with my one boo boo I accidently put 2 tablespoons of Paprikash in the gravy instead of one, but no complaints from anyone =) Yum! put it over dumplings made using bisquick!! Making the city chicken tonight, I do not have any Beef cubes but oh well gonna try it anyway!!! Hope you have a wonderful new year!! Keep the videos coming, tell the camera man to show his face too hahahaha!!!

[@cavalcadeoffood]

Rebecca - thanks so much for letting us know! Glad it turned out well and the extra paprika probably gave it a nice strong flavor! Hope you give the city chicken a try! I'll let Ralph know to show his face more ;-) Thanks for watching and Happy New Year to you and yours!

[@cavalcadeoffood]

Thanks for watching - glad the leftovers were even better! We didn't have any leftover ;-) We still have to learn portion size!!

[@cavalcadeoffood]

Thanks, Adam!! Let us know how you like it!

[@proudnanasmith6053]

This is very good..I have made it twice now..

[@cavalcadeoffood]

So glad that you like the recipe - thanks for letting us know and thanks for watching!!

[@RJofDC2011]

Visions Cookware! I had this back in the day!!!! :)

[@cavalcadeoffood]

These were great to cook with - I still find them in thrift stores and rummage sales from time to time. Thanks!

[@gregbudig5014]

Is that a West Bend electric skillet? Looks like the one I have!

[@cavalcadeoffood]

Hi Greg! It might very well be - or it could be a Sunbeam. Both of them are great appliances! Thanks!

[@cavalcadeoffood]

Hi Lexicon! Nice to meet you, too!! *wave-wave* Thanks for watching!

[@cavalcadeoffood]

Thanks so much for your nice note and for watching! You'll get a lot of use out of an electric skillet!!

[@deeramone6328]

Why didn't you mention the skillet bra d name ??? 💜💜💜

[@cavalcadeoffood]

Not sure why I didn't mention it - but it is a Sunbeam skillet.

[@mayabbott8643]

I'm a cook, and I make this dish with a dark roux, and stock. It's a big deal, two hours, not counting the stock. I love your recipe here, because it's so accessible, and delicious too. So great too, for working parents, or people who only have a kitchenette. You can do this with the electric skillet, and a hot plate.It's great as is, but I can pass on a few twists, that you may like. 1. Half a teaspoon of oregano, half a pinch of crushed clove, small bit of nutmeg (I like fresh ground, but a pinch of dried works too) Nothing more than a hint of these seasonings. This is purely optional, and will be an individual taste decision.2. Try adding your second round of paprika into the cooking onions. This way, the spice will cook in the pan, and not be added raw to the sauce you're making. This will really make a difference in the final flavor. 3. Crush your tomatoes ( you can crush them right through your fingers) before adding to pan. When you cook them whole, you sort of steam the juice inside. Better to simmer this juice in the pan. Again, big flavor payoff in the end result.4. ( I would say try it without the heavy cream, and just up your sour cream a bit, but that already happened) Heavy cream can kill the great twang! that you're getting from the sour cream. Again, this is personal taste.I beg you; No cream cheese. Please do not try cream cheese. Nice going. I'm going to check out some of your other work. I enjoyed watching you.

[@cavalcadeoffood]

+Keith Michaels Hi Keith! Thanks so much for all these ideas! The combination of herbs and spices sounds interesting, so I'm going to try it next time. I know there are many ways to go about making this dish and your version sounds terrific! We always made it this way because it is usually more of a time issue than anything else, and the flavor was good so it became our regular recipe. I like what you said about upping the sour cream and not having the heavy cream. No, I won't be using any cream cheese ;-) - that doesn't sound very good! Thanks again for watching and passing along your tips!

[@blondecat666]

+Keith Michaels Oregano, clove and nutmeg in a Hungarian chicken dish? You gotta be kidding.

[@tashahall8189]

looked great

[@cavalcadeoffood]

Tasha - thanks for your comment and for watching!!

[@Thimble996]

I am so excited to make this today. I'll be using a dutch oven on stove top as I do not have an electric skillet! Woe is me I need one .. don't know why I don't have one after all these years of cooking. I only have sour cream and a couple cans of diced tomatoes, so will be substituting that.. other wise I'm ready to roll, cavalcade of food doods! :D Thanks so much for posting.. love your recipes :o J

[@cavalcadeoffood]

Thanks so much, J!! I hope yours turned out well - a dutch oven should work just fine for this dish!! Appreciate you watching and hearing from you!!

[@missysmallcircle8700]

I made this and it was delicious!

[@cavalcadeoffood]

Hi Debbie - thanks so much for letting us know and for watching!

[@missysmallcircle8700]

I'm making this again today...3 yrs later...I had forgotten how good this was!!!

[@cavalcadeoffood]

This one really warms you up! Thanks for watching!

[@suziequzie]

Watching you pour the water in the can to get all the tomato-y goodness out "Hell yeah!" Yes, I talk back to cooking videos :) I am going to be making this tonight. I have all the ingredients, we are go.

[@meesfeesher414]

Everybody's mama makes this dish differently, so I'm not getting too hung up on authenticity. I made this dish tonight and it was great. I was too lazy to grind up tomatoes, so I used a can of tomato sauce. I will definitely make this again. Authentic or not, it was good eats.

[@cavalcadeoffood]

Thanks, Mees! I'm so glad you enjoyed our version of this dish. Sounds like using the tomato sauce worked fine...thanks for watching and letting us know!

[@TheAdamkenneyfriedla]

"I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty... I asked the waiter, and he said it was called "paprika hendl", and that, as it was a national dish, I should be able to get it anywhere along the Carpathians." Dracula.

[@jacklinehope4673]

So delicious

[@cavalcadeoffood]

Thank you!

[@belfiore_18]

Thanks for this.

[@cavalcadeoffood]

You're welcome - thanks for watching!

[@mayabbott8643]

I promise not to make a big comment on your other recipes. Chicken Paprika just happens to be one of my specialties. I've been making it from scratch for over 30 years.

[@cavalcadeoffood]

+Keith Michaels No worries! Thanks so much for watching - appreciate hearing from you!

[@sbender3787]

People have to understand you grew up in a multi-ethnic neighborhood. These recipes are handed down and adapted. Maybe great grandpa liked tomatoes so great grandma adapted the recipe from her hungarian neighbor to suit her husband and children's tastes. Maybe her garden was having a great tomato year. Grandma cooked with her heart and with what was on hand. This is what his family made. In homes all across the country there are versions of these recipes. If you go back to the old country you will find even MORE versions. Then there will be restaurant versions in the old country that will be taken a gospel, but the home cooks will laugh.

[@cavalcadeoffood]

Hi sbender! You are absolutely right about these recipes being adapted as they were passed down. Each cook would make adjustments based on what they had on hand, or what pleased the family. Thank you!

[@kkryno]

Comfort food!

[@monoromaahmed9167]

I don't have an electric skillet, so i will be making this on regular stove top. Should I cook on high/medium/low heat?

[@Colleen-w5o]

I forgot I have an electric. Skillet. I never use it. I will now

[@cavalcadeoffood]

Don't forget about your electric skillet - so handy for many dishes! Thanks!

[@hemmerch]

That was about 12 tablespoons of oil

[@dgf6275]

Washing the electric skillet would stress me out when I was a kid...lol

[@cavalcadeoffood]

Hi Delisa!!! Thanks so much for watching our videos!! I think the idea of putting an electric appliance under the water to wash it makes people nervous because it doesn't seem right...but for most electric skillets, they are sealed in a way that it won't hurt them. Thanks again!!

[@ramonareyes9050]

Rico. Ricos

[@cavalcadeoffood]

Thanks for watching!!

[@LuJustLu]

Yum!!!!

[@Colleen-w5o]

I won’t use this recipe. This is not how to make this dish. But I will use my electric skillet.

[@cavalcadeoffood]

Thanks for watching, Colleen!

[@lexiconlover]

*waving like and idiot* HI Kevin! Nice to meet you!

[@DCFunBud]

No green bell pepper?! Heresy! Don't bang the spoon on the sides of the pan. You'll damage the pan.

[@edamame-me]

No No No! I am hungarian and this is nothing like chicken paprikas. (not paprikash) First it is not fried second if u put paprika on it and than put in the hot oil it turns bitter in seconds. You never use tomatoes in paprikas it is a stew with rich creamy paprika sauce and onions that is slowly sauteed. Sourcream is not part of it either. There is a version called petrezselymes csirke that has sour cream but thats a different thing. Look for authentic recipes if u want to cook hungarian!

[@annirichardson5851]

No tomatoes, please!.

[@MrJugger99777]

cameraman shutup and film please.

[@stacypark2072]

No Tomato

[@cavalcadeoffood]

OK thanks!

[@annirichardson5851]

Paprikas?. Not very Hungarian!.

[@ladyann1952]

this must be the american version of it never the less it looks good but the music in the background is annoying

[@mothernorth64]

Is not so!

[@waldopepper4069]

lol loud irritating music that everyone is shouting over. maybe next time get a kango hammer going, maybe some heavy construction machinery as well. chainsaw ? belt sander ? these should all do the job.

[@cavalcadeoffood]

Thanks for watching!

[@waldopepper4069]

@@cavalcadeoffood lol, you bet. great show. cheers

[@anyadasd]

However i watch this video, you do it wrong.

[@olivebaker4340]

Cut the darn4ed music out - hard to listen to!

[@RJofDC2011]

NO! The music is all part of the experience!