How to cook the perfect chicken paprikash

[@1965JB]

Looks delicious. My parents came over in 56. They always browned the chicken first, then sautéed the onions. Adds a nice layer of flavor, IMO.

[@OchoVerde]

thats how I made it last week in the cold weather...it was perfect.

[@andymetternich7453]

Not confusing, simple, to the point, made by a Hungarian. What could go wrong? Two thumbs up 👍👍

[@thomashughes4859]

Right? I am not a fan of 45-minute videos about when my dog barked at the mailman while trying to cook a quesadilla or whatnot ... Perfect comment!

[@Mojoman57]

One of the best paprikash videos I've seen so far!

[@hemmerch]

Exactly how my grandmother makes it. Delicious all the time. Thank you!

[@cheguevara5560]

Excellent Zsofia , finally someone cooking this dish the way it supposed to be cooked , my grandmother was from Slovakia and in 1921 she migrated to Argentina , she work there as a cook in hacienda and her chicken paprikash was a favorite dish for Argentine owner of hacienda and his family , chicken paprikash become one of my favorite dishes to cook , I have to continue this family tradition .... grandma is watching me :)

[@dtw777]

I made this in my cast iron Dutch oven for dinner just as you demonstrated and it turned out perfectly. However, I did a few things differently: 1. I browned the chicken thighs first, then removed them from the pan and sauteed the onions. 2. I also added in a little bit of some bacon to cook/render the fat which added a nice smokiness to it. 3. Instead of water, I deglazed the pan with some beer and chicken stock which added some nice depth. 4. I also added a dash of marjoram for a bit of an earthy dimension to the dish. 5. Instead of sour cream, I used some Greek yogurt which worked out nicely even if it was a bit thicker. The chicken was ridiculously tender where it nearly disintegrated into the sauce, but it tasted incredible.

[@forogafold]

Why complicate it and kill the flavor of the paprika with bacon and other unnecessary ingredients?

[@leeking4205]

"Did it slightly different" Bah ha ha ha ha that is an whole new recipe ha ha ha.

[@AlanClapp2]

My mother always made this for me as a kid, it is still one of, if not my favorite dishes, simple as it is, the flavor is amazing. I just made a batch tonight(hence how I found your video) also I like using lard to brown the chicken, take that out and cook the onions. So good! Now to find Hungarian paprika😋

[@StephenSSTiger]

"Eros Pista" Strong Steve Paprika is my Favorite! Enjoy!

[@CultureVulture18]

Excellent video. Very clear instructions and explained the technique well. Thank you!

[@Jan96106]

I appreciate the tip about taking the pot off the flame before adding the paprika. You also saved me time by showing that the onions really don't need a lot of chopping and by showing how many are needed. I hope you post more recipes involving paprika.

[@jimmazzochi9122]

Yes, but if you want a nice thicker sauce without strain it, you can chop the onion finer and brown with the chicken !!!

[@tisoy909]

Thank you Zsofinene! I lost my father not long ago. He was a 56’er, But you helped me find some of the memories through my stomach :)

[@eugeniaherkamto6342]

Wow! Look good and tasty.....for me I will eat with rice........

[@peterzabb8719]

How perfect!!! One clove of crushed garlic at the very end, at cooling down will make even a better difference. WELL DONE!!!!!

[@michaelwest3740]

Excellent Video! I just purchased your book on Kindle. Look forward to giving it a study!

[@janagardy4559]

Finally, you made Paprikash correctly & I am so glad that you did. I have seen some recipes on here that I am sure taste good but are not Hungarian Paprikash. I will try to find your cook book, thank you again for being Hungarian & doing the food correctly.

[@kshack9925]

My wife is of Hungarian and Yugoslavian ancestry and told me that her aunt made this for her when she was young. I surprised her one year on her birthday with your recipe, she and I loved it. Have went back to your recipe several times

[@biancahotca3244]

We Romanians have a lot of great Hungarian recipes, esp. where i'm from the Ardeal region of Romania. My bunica or grandmother always made Hungarian food (although she wasn't hungarian, she knew the language and also spoke it with her Hungarian neighbors. A little heavier with lard. I know that's how it's trad. made in the country (untura or pig fat). We call the pasta galuste, guess it's a similar pronounciation.

[@forogafold]

That part of Romania was Hungary when your grandmother was young.

[@theresapratt5213]

Looks Yummy wish the recipe is posted

[@kh23797]

A mouth-watering recipe, Zsófia. As you speak superb idiomatic English, I'd love to see you cook on TV here in the UK. I have found your book on sale as a digital 'ebook' here in England, but I've yet to locate a printed version. I am looking out for one, though.

[@donnagarcia1884]

I loved how the way you cooked Hungarian Chicken Paprikash ..I will cook this for the first time n your own version .. So looks yummy!! cheers

[@kathymolnar3599]

Looks great! Its not necessarily to brown the chicken? Not necessarily to add chicken broth or cube? What if I like more broth?

[@Entvan]

I go back to this recipe for years now already. Thanks for this! Everyone really really loves this recipe :)

[@kaysmud]

so happy, ty reminds me of nagymama's recipe! she always said dont buy the orange brick paprika, find the Hungarian Paprika. miss her so much!

[@tissyj]

Excellent Madam! I was really looking for a chicken dish with Paprikha. I was searching in American cooking videos, and suddenly you came up. Congratulations from India!!!

[@sabrinaflipse7732]

ive been cycling thru trying to find a paprika chicken recipe like my mom made. believe me i looked and didn't find anything good until i found your video! yay! bonus is i didn't know this was hungarian :) cool :) thank you for posting! :)

[@CultureVulture18]

Excellent video - Im going to cook your chicken paprikash - how about making another easy video in English showing how to cook the little dumplings that you serve with the chicken.

[@fecsi011]

Tejfölös csirke paprikás, nokedlivel. Imádom!!!

[@spicyitaliancombo]

I'm trying to learn to make my Dad's favorite Hungarian dishes, but I don't have written family recipes from my great grandparents since they've long passed. Thank you for sharing this recipe, it's the closest to what my dad remembers his grandmother making. I'd love to learn more from your cookbook as well! All the best!

[@Laszlomtl]

A very good presentation!!

[@maggieallen3331]

You mentioned you have a Hungarian cook book in English Is it available in Canada ? My parents were Hungarian and both very good cooks. I miss it a lot I can do a few Hungarian meals but would love to do more 😊

[@groggyfroggyfpv6868]

Wonderful recipe. I can't wait to make it. Great video.

[@tomhazi6935]

This dish is my all time favourite, love Hungarian food

[@cioccolateriaveneziana]

I love that you're generous with paprika, that you use dark chicken meat (and with the skin on) and that you put in that small piece of pepper! That really makes a difference. I use Károly Gundel's recipe and it also contains a small amount of fresh tomato (about 1/2 tomato or a very small one). I like to think of these two ingredients not so much as "vegetables" rather than "spices". May I ask: why not brown the meat first?

[@teddyboy252]

Good job How about breaded pork cutlets

[@thestreamoflife1124]

Excellent 👍👍 presentation 👍 👍 thank you. I always prefer the real origional traditional recipies

[@3388winterthur]

Simple but very good, I like the way you cook. I am going to do it for lunch today

[@lloydfromfar]

Already love it! Will try it next! :D

[@gerrydiditall2092]

One of the BEST one hour dishes on the planet and a great 'starter' dish for people who aren't great in the kitchen. In my area (southwest Pennsylvania) a huge migration of eastern European immigrants arrived in early 1900s and all or most of my family members have roots in or married someone from Hungary or the surrounding countries like Slovenia, Slovakia, Poland, Czech Rep, Croatia, you name it, and ALL of them made a 'version' of this dish, each with it's own little twist. What I learned from that is it's always good. The onions (chopped, sliced, grated), the chicken (old grandmas broke down a whole bird), good Hungarian paprika, and sour cream are the stars of the show. Everything beyond that is 'fluff' and got added because back in the day everyone had a backyard garden and they cooked with what they had on hand. Nothing wasted, always good.

[@andyirons7162]

interesting.....ive seen other videos use tomatoe or tomateo paste....

[@Dude_Slick]

This is the best version on KZbin. I looked everywhere to zero in on what I had in Budapest. Being in the US I had to order online to get some proper Hungarian paprika. This is a great recipe, so to anyone looking for an authentic chicken paprikash, this is the one.

[@amandaharrison719]

What brand did you order?

[@crystalblueocean]

Fabulous :) That's exactly how I make mine.

[@Original_Flanno]

Hi Zsofia, we made this tonight exactly to the recipe and it was very good. Really excellent recipe, thank you!

[@TonchyShultz]

Looking very nice and juicy ..I believe it's tasty and thx for sharing! :-)

[@desktopkitty]

This looks so delicious. Thank you for sharing; I'm going to make this today for dinner.

[@bobuceaschi6740]

I'm Romanian born and my mom made it with red pepper and tomato, also added dill at the end with flour and sour cream to thicken. But we're also Romanian and Hungarians have some time to catch up 🙃

[@gena7359]

Super recipe and technique! I did pre brown my chicken using the chicken fat for the onions...combo hot and sweet Hungarian paprika! Everyone loved it 💖

[@Dude_Slick]

Good tip, I brown mine as well. I like combining sweet and smoked paprika.

[@rosemaryraplar8]

That's exactly how my mom made it! It's easy and the best!😋

[@deanm4138]

Looks delicious

[@amorenoorskitchen7732]

Yumm,that looks tasty ,my son is in Budapest I hope he try many dishes.

[@cyric28]

my Hungarian uncle had more steps and ingredients, I think it depends on family, everyone has their way :) Looks delicious

[@stevenhoman2253]

like something my mum cooked. superb.

[@majorplay-a]

Ah. Can't wait to make for Easter. Probably should practice once before I serve it to guests😃

[@CultureVulture18]

Where can I get a recipe for Hungarian dumplings please. I enjoyed your chicken paprikash video. Thank you! What kind of oil or fat were you using in your video?

[@ALRAC]

Usually animal fat, such as pig fat is used. :D

[@soulmate1960]

kzbin.info/www/bejne/gl7MdY2mabJlo6M

[@JB-bs7vn]

for the galuska I use 3 med eggs, 1 cup of white flower and then add a bit a water to mix. mix it well and add more water as needed until you get the consistency where it will slowly drip off the fork. Then you'll need something like a Spaetzle Maker. I have one from my mother.

[@nikkitalks4713]

Trying this tomorrow for dinner

[@rogerstrom4594]

Great recipe! Just needed to add some salt for my taste. Can't wait to make the spicy version when the kids aren't home.

[@cherylbryant3125]

Finally a great video on paprikash. I have been watching several and just not happy with the how to or presentation. This is it, no more watching and it will be on the Christmas table. Thank you!

[@a.h.s.3006]

I combined your video with notes from "No Recipes" video on Chicken Paprikash. You could start by browning the chicken first before putting them back later on the onions. The peppers could be cut even more rather than being put whole First time I did it, it was not well salted, and there were some leftover drumsticks-in-sauce, my family still loved it, and asked me to do it again the next day. This time, adding more salt improved the flavor, and I added some chilly for heat. The leftover sauce from the day before was added back in along with sour cream. I don't whether it affected the taste or not. But the second time was even more perfect. That tiny trick with the stove really made a lot difference and onions are really important to make it thick. I do however think that Chilly is not optional. In both attempts, the chicken really melted inside the sauce and it was the best chicken I had in a long while. Thank you Zsofia!

[@piroskaracz3621]

When will BUDAPEST BITES be available again in book form to purchase?

[@SunnyMcBunny]

This recipe is perfection and so easy!

[@debbiebrockman2943]

do you make a roast beef paprikash it is something I used to have in ontario yrs ago in alittle restraunt it was so good the memmory of this dish I would like to make it

[@mummybear8929]

I miss in your perfect chicken paprikash some more cut into smaller pieces green pepper, tomatoes and a few cloves of garlic. When ready, season with freshly grated salt, white pepper, nicely chopped parsley and/or basil and you'll get the national color dish. Tomorrow is August 20, the National Day and I'l make it for the pleasure and joy of my family.

[@kimramsey4029]

Looks delicious. Can you please show us how to make the little dumplings?

[@KARAN7497]

Yummy. You seem like a very good cook. I feel like visiting Hungary. Do you have a restaurant in Hungary ?

[@osheas]

Awesome! Thanks!!

[@georgekrukowski4680]

so simple, and perfect!

[@רותםפ-ר9ס]

Thanks.Very nice and to the point.

[@enochszijjarto6301]

Jaj Zsofikam, de regen lattam teget. Mar is sotfogatok, es vasarmap megcsinalom ez a finom paprikast. Koszi. Sia.

[@2nsane2005]

Thanks very much I use this recipe every time I make it! Easy and Tasty

[@1zosha]

This looks delicious. My dad taught me how to make it and he would add a bayleaf and some tomatoes to it. Over the years you make a dish your own and there will be variations. But I do like your recipe so will try this. Miss my dad loads of course you might have guessed he was Hungarian and loved to cook.

[@Abbbb225]

One recipe I've seen (by an older Hungarian lady) suggested cooking the chicken in with the onions for a while before adding any liquid (and adding only a little water at a time, as needed, rather than enough to cover the meat). What do you think about this? I think it might help to brown and render the chicken, and keep the sauce thicker, but my concern is burning the paprika.

[@Qlicky]

What you are describing is is called braising. With braising your'e cooking chicken with vapor/hot air, rather than boiling it, and In my opinion it gives a better texture to the meat, boiled meat is boring. The way I do it is to fry the chicken on a little amount of oil, so the skin becomes crisp and the skin fat renders out. You take the chicken out, put onions into the same pan, saute them, and add the browned chicken. At that point you add paprika and mix everything on low heat constantly (this would be the time to add tomato pure as well) to avoid burning. Give it a few minutes of mixing and add water, but only so much that it covers the pan/pot. Bring the fire to low, put a lid on and braise it for an hour. Check every 15 minutes to see if water has evaporated and add more water as necessary. Im not a Hungarian, and one doesnt need to be one to make a decent paprikash. This recipe is great for beginners, but if youre a seasoned home cook, it can be made better. The amount of onion will make the sauce thick/ thin depending how much you use of it. You can always reduce the sauce by cooking without the lid, or add flour/corn starch + water mixture at the very end.

[@cheguevara5560]

@@Qlicky Boiled meat is not boring....There is nothing like boiled ox tail from the soup or osso buco with fresh horse radish . Osso buco is a beef shank in case you are not familiar with that term , lovely cut with marrow bone . Bon apetit !

[@forogafold]

@@Qlicky A lot of nion and a good amount of paprika is what makes the Hungarian Chirke Paprikás authentic. The chicken is meant to be tender, almost falling apart.

[@debbieberstst]

Sounds just like my mother's! Ty

[@cioccolateriaveneziana]

My concern with chicken thighs with skin is that it doesn't get crispy during braising, even with pre-browning. So sometimes I add the ingredients in such a way that they stay away from the skin on the top of the meat and I finish the dish in the oven, without a lid. Then I take the meat away and blend the sauce with cream + sour cream.

[@rabbigluck7082]

What can I use instead of sour cream?

[@tothista4477]

Total perfect! Teljesen tökéletes! 😀

[@aekriege]

Hello, Zsofia, I am from France and I would love to buy a hard copy of Budapest bites. Can you help me with that, please? It is quite hard to find here. Thank you so much.

[@piroskaracz3621]

The book is I believe out of print. However I purchased the PDF from a Hungary based bookshop. Then had it printed out two-sided color with cover....just like the book itself.

[@ericfrenkel7126]

Hi Zsofia, why don't you do more English vídeos?😔

[@adonis6332]

Yummy

[@lunderin]

making this right now awesome

[@CultureVulture18]

Do you have any other Hungarian cooking videos in English? If so please send me the links because I was unable to find them. Do you have a recipe for your dumplings Nokedli please. Thanks a bunch!

[@minnemano3289]

quite good but i also add garlic and some tomato chopped and I chop the pepper and the fresh chilli

[@mystercy1]

I amazed at the variations. some add garlic, some add tomatoes or tomato paste, and most "brown" the chicken first and include flour to the rue for thickening. I like the simplicity and the addition of the mild pepper; this may be my go-to for authentic paprikash.

[@hunterpressurecleaning6483]

I made another recipe but this one makes more sense to me; I didn't know if the onions should be sweet or oniony. Now I know. Will try it.

[@LackofAmbition]

Fabulous! Thank you!

[@andyirons7162]

Brilliant.....I've followed many recipe variations over many years, which in hindsight, tend to over complicate this recipe (e.g. tomatoe paste, tomotoes, carrots)....this seems like the read deal......one thing I will add ---> don't overly brown the onions (like you would with a lot of other types of recipes).....saute/cook them until a light yellow (like you did)....imo, if you brown them you will not get the bright orange colour at the end...also, I know most recipes use flour to thicken the sauce, but this also takes away from the dish imo - both in terms of affecting the flavour and colour.....the workaround is the use of many onions like this video....thank you so much for sharing as know I now know what ive been doing wrong!

[@ChefRafi]

Great dish!!

[@pauladebt2753]

yay i have your book!!

[@josef.h5693]

Looks amazing ngl 😂

[@fchow8652]

Thank you for showing!

[@debbiebrockman2943]

can you add chicken broth instead of water

[@cioccolateriaveneziana]

You can but it's not needed, this amount of meat will add enough flavour to the sauce.

[@captainkaboom2384]

Looking forward to trying this sooner than later. Thank you

[@spockis51]

Great video. Very close to my Mom's recipe. But she always removed the chicken fat from the stewing juice before adding the sour cream (as is done with most meat-derived sauces). It has a lot less greasy taste that way. Other that that, looks delicious!

[@Gerbs964]

Is there a recipe somewhere??

[@reginabillotti]

About how much paprika do you use?

[@SPak-rt2gb]

Some like to brown the chicken in a pan first

[@wandaarnt234]

Thank You cheers from Pennsylvania Blessings 👍👍👍🙏🙏🙏🇺🇸🇺🇸🇺🇸

[@LoveOfFood]

😍😍👍

[@jennifermarieherron7948]

Gotta watch these thin global parallels where ASH gets confused with after life ...you know. Mmmm! On point. Thanks. The church is about 3 lots East of Eden. Delizioso!

[@andrast.3741]

its a very great dish,but we hungarians chops the onion mutch smaller pieces.and of course need ad some salt.and one more thing,much more tastier if you use cremefraiche.

[@kshack9925]

I don't think you could get anymore Hungarian than the lady who made this video. You do it your way and she'll do hers.

[@a.l998]

Can i do this with only chicken breast/file? Or will it not be the same?

[@cheguevara5560]

Sure you can but it is not going to be the same . When you using whole chicken , bones giving you more flavor exactly same like when you cooking a soup , bones making soup stock stronger not meat .

[@cioccolateriaveneziana]

Some people do but chicken breast gets dry, it's not suitable for this long cooking. (What you can do is add some leftover cooked chicken breast in the end.)

[@dt8079]

Thanks for this, is it sweet paprika?

[@susanlegeza7562]

Yes , preferably hungarian sweet paprika from Szeged. Called “Pide of

[@susanlegeza7562]

Made a spelling mistake:Pride of Szeged (town on the great planes) you can pobably buy it in any European deli! We buy it at our polish store,!

[@belfiore_18]

You are very pretty and I enjoy watching your video. Thank you! Authentic! :)

[@user-qu3tg1cr4l]

I am doing it right now😄