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

3 жыл бұрын

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

3 жыл бұрын

Great tip!

@user-vj4ih9pp9z

3 жыл бұрын

@Lesevesel paprika in general.

@cernejr

3 жыл бұрын

True and important!

@bethanydiriczi6294

3 жыл бұрын

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

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

Жыл бұрын

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

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

@andrewareynoso9235

3 жыл бұрын

Slicin time

@christineagnew7372

3 жыл бұрын

lol. me too.

@weetbixkid2051

3 жыл бұрын

🤣 if only

@SalmanRavoof

3 жыл бұрын

Liposuction. Haha.

@TheNinnyfee

3 жыл бұрын

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

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

2 жыл бұрын

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

2 жыл бұрын

I made spaetzle with mine. Very similar.

@sheteg1

2 жыл бұрын

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

@suzigrekin8849

2 жыл бұрын

May her memory be for a blessing

@suzigrekin8849

2 жыл бұрын

@@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

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

3 жыл бұрын

how was it?

@Oberky

3 жыл бұрын

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

3 жыл бұрын

@@Kukasauto It's delicious!

@joannaclarke970

3 жыл бұрын

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

@Kukasauto

3 жыл бұрын

@@joannaclarke970 Try it with some nokedli, a super quick and easy noodle. English instructions: kzread.info/dash/bejne/aJqbp9qGmtaXc9I.html

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

3 жыл бұрын

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

@spacemanwithraygun3933

3 жыл бұрын

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

@dvillebenny1445

3 жыл бұрын

Fish how exciting, will try that very soon!

@sstarmer

3 жыл бұрын

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

@Caroline-gw5jf

3 жыл бұрын

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

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

Жыл бұрын

That is what grandmas are for :)

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.

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

@Isabella66Gracen

3 жыл бұрын

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

3 жыл бұрын

Share sum

@jefffawcett

3 жыл бұрын

Do you want a new friend? 😇

@randomrecipes5007

3 жыл бұрын

Hi Hungarian, I'm Hungry.

@cernejr

3 жыл бұрын

I buy SZEGED paprika on Amazon.

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

3 жыл бұрын

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

@letrahisondesimages

3 жыл бұрын

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

@Nutty...

3 жыл бұрын

Marry him bro

@DeathBYDesign666

3 жыл бұрын

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

2 жыл бұрын

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

For anyone looking for Hungarian paprika, PRIDE OF SZEGED paprika from Amazon is a safe option. Hungary accounts for only about 10 percent of global production, but the process of how they make it is the same. Ps: if for once you get the chance to import paprika directly from Hungary, buy the KALOCSAI. Doesn't get any better than that ;)

@Wingedshadowwolf

3 жыл бұрын

Good to know that KALOCSAI is the good stuff!

@michaelowen7267

3 жыл бұрын

Szögedi is always the way to go. Don't get me started on Halászlé!

@perotinofhackensack2064

3 жыл бұрын

Szegedi.

@andreavoros-marky4203

3 жыл бұрын

@@perotinofhackensack2064 it was just a jest as the dialect in and around Szeged changes the first 'e' in the word with 'ö'. Only in speaking but still. 😉

@gabyshepherd8855

3 жыл бұрын

@@perotinofhackensack2064 ‘szögedi’ is ok as a regional dialect in Szeged and the surrounding area; how the name of the town pronounced.(obviously not used in written form)

Actual Hungarian here. The recipe I use came from my very Hungarian grandmother who used to be a cook for some rich guy many many decades ago. Just the smell of it makes my soul happy. That being said, I approve of this recipe! It's a little different than grandma's but you're doing most of the same stuff to most of the same ingredients. Using smoked paprika in it was my own personal twist once I started making it on my own and holy cow it's like gilding the lily 😋 She would serve hers over some nokedli which was great, but if I'm feeling lazy I'll just use egg noodles instead.

@anthonymaros2605

3 жыл бұрын

Hungarian here, it is acceptable to use egg noodles in a pinch.

@chanfonseka8051

2 жыл бұрын

So many Hungarians lurking here. Including actual ones :)

@SiriusMined

2 жыл бұрын

Do you use paprika power or paste?. I picked up some Hungarian Paprika paste in tubes, can't wait to try it out in something.

@ccirish4519

3 ай бұрын

She did it wrong

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

This man is a treasure!

@GrubblandeGrapplern

3 жыл бұрын

Sure is!

@alexgreen4831

3 жыл бұрын

Yet is also a man of leisure !!

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

Жыл бұрын

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

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

3 жыл бұрын

You managed to overcome the Internet Italian in you.

@Ratniko

3 жыл бұрын

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

3 жыл бұрын

@@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

3 жыл бұрын

​@@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

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

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

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.

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!!

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

3 жыл бұрын

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

@MHarenArt

3 жыл бұрын

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

@datsweetsansabooty

3 жыл бұрын

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

@MHarenArt

3 жыл бұрын

@@datsweetsansabooty Thank you. You are too kind.

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

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.

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

2 жыл бұрын

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!).

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

@logosloki

3 жыл бұрын

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

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

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.

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!

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

3 жыл бұрын

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

3 жыл бұрын

Both these stories made me weep for you.

@chanfonseka8051

2 жыл бұрын

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

2 жыл бұрын

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

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

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.

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.

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

3 жыл бұрын

Can I come and live with you?

@donna25871

3 жыл бұрын

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

3 жыл бұрын

@@donna25871 I live close to Čačinci 😋

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

@scottmcwave9479

3 жыл бұрын

pecan pie

@Jcheval193

3 жыл бұрын

@@scottmcwave9479 🤣

@skemsen

3 жыл бұрын

“You made a woman miauw???”

@maxiwood1

3 жыл бұрын

Yes!!😂🤣

@macmedic892

3 жыл бұрын

“I’ll have what she’s having.”

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.

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.

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

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

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

3 жыл бұрын

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

@juls9987

3 жыл бұрын

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

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.

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

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

@cabalpaxiarch7239

2 жыл бұрын

Isn't funny though how all these years he adds cayenne to everything except the one dish full of pepper powder?

@BobRooney290

Жыл бұрын

@@cabalpaxiarch7239 skims chicken fat...adds cream fat. LOLz.

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

12 күн бұрын

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

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

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

@randomrecipes5007

3 жыл бұрын

🤯😛

@randomrecipes5007

3 жыл бұрын

@Teutonic Nordwind Down boy.

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

@paulsmallriver6066

3 жыл бұрын

Really? I had no idea. Thumbs up.

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!

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

3 жыл бұрын

Needs csipetke

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.

@PlannedObsolescence

3 жыл бұрын

*roux

@sauersaxon

3 жыл бұрын

@@PlannedObsolescence I'm sure they rue the misspelling

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

@whiteflash72

3 жыл бұрын

Magyarok

@raizinboyz

3 жыл бұрын

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

"Who knows if it makes any difference, it just feels right" It definitely makes a difference. That's how you get the love in there, man.

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

3 жыл бұрын

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

Captain Sisko is proud

@besotoxicomusic

3 жыл бұрын

So are the prophets.

@JoanEvangelista

3 жыл бұрын

@@jrnichols same with jambalaya!

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

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.

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!

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

3 жыл бұрын

Word.

@voodoolilium

3 жыл бұрын

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

@spacemanwithraygun3933

3 жыл бұрын

@@voodoolilium haiku

@kiwikid4688

3 жыл бұрын

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

@voodoolilium

3 жыл бұрын

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

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

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.

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

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.

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.

Was looking for an idea for dinner tonight and Chef John never fails, I even have all the ingredients on hand. Winner winner, chicken dinner.

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!

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...

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!

My mom mom used bacon grease. An entire box of paprika! Onions were added and coked down. Then, chicken broth to cover chicken. Cooking the chicken until almost finished. Add potatoes into the rich paprika broth the ver last item added were green bell peppers, sliced in large slices and cooked until al denote’. And before any of the chicken preparation, she rolled out homemade noodles. The noodles were placed into the bottom of a large soup bowl. The chicken mixture was placed on top of the homemade noodles. It was truly a family favorite for the entire family! No sour cream! Now, I am not saying I would not eat this, but it is entirely different from what my family made.

So this is the dish Vision messed up in Civil War for Wanda. 😂 So many layers of flavor, no wonder.

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

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

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

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!

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

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

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.

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

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

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

Hey John! I haven’t watched your videos in years and I didn’t realize how much I would’ve missed your voiceover! Videos haven’t changed meaning they’re just as good as they always were and I really love that :) what a fantastic channel; love it! ♥️♥️♥️

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

@Spitfyre41

3 жыл бұрын

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

@DrVelvetPHD

3 жыл бұрын

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

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

3 жыл бұрын

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

@donkemp8151

3 жыл бұрын

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

@KarmaKutie1

3 жыл бұрын

@@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!

The way I learned to make this was basically the same, but to simmer the chicken in a dutch oven, with a lot more chicken broth and the recipe said to mix the flour with the sour cream and add after chicken simmered. It had been DECADES since I made it, and I screwed up and didn't mix the sour cream/flour mix with some of the broth before adding, and it lumped up and didn't blend in. Happy mistake though, as I used an immersion blender to mix it in, and all those onions just melded into the sauce and it was AWESOME. I caught my stepson in the kitchen hunched over a bowl using whatever he could to sop that sauce up.

Just finished cooking this. Absolutely delicious!

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

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

@ChasRMartin

3 жыл бұрын

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

3 жыл бұрын

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

@ChasRMartin

3 жыл бұрын

@@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

3 жыл бұрын

Schmaltz for me

I found some Hungarian paprika at the store and while I was in the checkout my first thought was ‘I know chef John has a chicken paprikash recipe’ and I am glad I was not disappointed

This recipe is a favorite in my household! Amazing dish for a winter supper!

Hungarian Gypsy here and I have the belly fat to prove it. I made this not too long ago. I make it with onion, carrots, peas, potatoes, I use tomato soup and a little tomato sauce and just temper my sour cream, and we make the homemade potato noodles (the old way is to scrape them directly off the cutting board from the glob of dough, right into the water), or if we're lazy, bowtie noodles lol

yes Staub, you should be a sponsor :)

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

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!

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.

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

2 жыл бұрын

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

Another Hungarian here. Chicken paprikas is awesome stuff, along with gulyas leves and rantott hus! My love both nokedli and rice and some extra sour cream on the side with my paprikas! A good salad to accompany this dish would be the uborka salata (cucumber salad).

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

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

@decolonizeEverywhere

3 жыл бұрын

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

3 жыл бұрын

How could you do that to her? You monster.

@Invictus_Mithra

3 жыл бұрын

@@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

3 жыл бұрын

@@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

3 жыл бұрын

@@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.

This was so freakin’ good! One of top the 3 Chef John recipes in our dinner rotation.

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.

Just made this and it’s so good. Thanks Chef John!

Anyone ever notice how Chef John talks in waves. He starts quiet, gets louder and then gets quiet again

@TahtahmesDiary

3 жыл бұрын

We talked about it more excessively in his early videos I remember 🤗💜

@docknightphilco4550

3 жыл бұрын

yes that is what brings me back😄😄 and his great recipes, though I adapt these to fat free, oil free cooking, and assure everyone they taste as good if not better🖖🏾🖖🏾

@delightful-ish

3 жыл бұрын

There are some videos that aren't in this format where he speaks in a human manner.

@davidmills7046

3 жыл бұрын

I like the content but I can't watch this channel because of it.

@KakashiBallZ

3 жыл бұрын

It's the cooking chant. It's required.