This one-pot Hungarian chicken paprikash dish comes together in 1 hour and is served with a delectable creamy sauce to go over …
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Professional Chef Makes Chicken Paprikash (Paprikas Csirke) for the FIRST time
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As a Hungarian … I approve !!!! Great job 🙂
I wouldn’t put raw flour in the end of the cooking
If you don't butter the nokkedli, it will suck up the sauce better.
Italians don't butter their pasta.
Not even a minute in and it's already wrong. You need way more than half an onion. It caramelizes and thickens the sauce. Okay….lets see what else 😂
Why not golden brown the "noodles" in the butter why they are frying?
He was supposed to sear the chicken in the sauce after 10 to 15 min after adding fresh paprika tomato, salt and maybe some roasted black peppers also and the onions that needed to be way more finely chopped, BEFORE ADDING WATER. Then right before adding water, add the ground paprika and continue about a 2-3 min sear tbh (lot of Hungarians mess up this step also, aka didn't learn it right at all). I add half the paprika in the sear mix, and half after adding water. Also, smoked paprika is MORE than fine, it is widely used in Csirkepaprikás. I use a mix of hot sweet and smoked. Makes a huge difference. Also more paprika? MUCH MUCH MUCH MORE paprika, and at LEAST 3 times the onion, missing marjoram also. Parsley at the end not mandatory. The chicken stock is fine. I used it even in Hungary. Also, Roma tomatoes have a VERY VERY different taste from traditional Hungarian tomatoes. His food doesn't look bad, but it is for sure just sort of resembling traditional Csirkepaprikás. If you want to make the best and still 100% traditional version of it, use a high end Cabernet Sauvignon (3/4 sauvignon to 1/4 chicken stock) as the base!
Thank you for your speedy steps and procedures. A number of cooking demos on YouTube linger lovingly over every slice, dice, chop and simmer. It's unnecessary and egotistical. Your speed and clarity come as a pleasant alternative.
8:40 the point of adding the hot liquid is to temper the sour cream so it doesn’t split
I've spent to many hours searching and trying to find this pan. The handle welds seem impossible to find. Probably easier to just ask. What brand of pan is this? 😂
6:34 What is that underneath the pot?
Pap- ri-kash….dont know how the heck you pronounced that…get it right. And Spaetzle…is not pronounced Spatz-el…..but Spetz-li……grrrrrrr drives me nutz when people are too lazy to pronounce foreign dishes correctly
I don't want to tell you how to serve it because you're a professional chef but you should be covering the Nokedli with the gravy.
Thank you for this video. I grew up eating hungarian food. My parents and grandparents were hungarian refugees. I am 100% hungarian blood born in London. All my hungarian family have passed away. I miss the hungarian food. I will use this recipe this weekend. 😊😊
Nice job! As a hungarian i can approve. Just one thing … we boiling the chicken because if you pan fry first you close the taste and juicy into the chicken but if you boiling it's going out to the sauce and we boiling on big fire cause tradisional we making this dish in bogrács on fire … and yeah the hungarian paprika is a must i could never use bell peper for this dish… but this is the closest version what i saw on the internet so again… well done! 🙂
The way I was taught to cook paprikash by my Hungarian grandma, was to brown the chicken first, and to use chicken stock not water…So nothing new…It has to be Hungarian sweet Paprika (i add a teaspoon of hot too)…In the above method not enough paprika was used, maybe double the amount…it's essential to take the pan off the heat before adding the paprika, as it tastes bitter if burned.
It’s not original csirke paprikas, I don’t like your version
I'm not going to say it's not authentic, because as you know, every household has it's own twist on it. You did justice to the recipe, but if you really want to elevate those flavours:
First of all, you used waaaay less onion, the onion's weight should be 1/3 of the meat's weight (in grams). You add the onion in batches and cook it until it's translucent and caramelized then add one pepper (bell pepper if you can't find other) and only maybe half a tomato, but not more.
Cook until it starts to burn a little, hearing that familiar sizzle sound, then fill it up with just enough water that covers it and let it cook down, and you do the burn/sizzle and fill up for like 2 – 3 hours on low heat (not kidding), you should use at least 4 cups of water. My personal best was like 3 hours to really concentrate those flavors. Also, contrary to popular belief, water is better in this case instead of chicken stock, because with stock it will be too salty (I don't know if stock has added salt in the US to be fair).
You have to have a caramelized jam-like consistency and texture after you used up your liquid (after 2 hours), then after the last "sizzle" add just 2 tablespoons of water to offset the heat and add the paprika, because it's a "paprikash" after all… Then add a little more water and cook it down, and after all this you can add the meat, more water, stock or even red wine, and cook the meat until tender.
The whole point of the chicken paprikash is NOT the chicken but the "paprikash" part, the liquid.
Dear Chef.. you got the ingredients right..
But on the cooking technique you killed the purpose of the “ paprikas “ by searing the chicken first ‘
Please do some more research on the techniques of the True Traditional Chinked PAPRIKAS METHOD.
Please take this advice from a Hungarian born and raised individual. as I have earned my bachelors degree in culinary, art in Hungary in 1996.😇😇😇
I’m half Hungarian, you did it justice, thin cucumbers in vinegar as a salad is good with it. My family just uses whole breasts.the way we make noodles is with a special tool but way u did work too
100 percent Hungarian here :). Great job ! My moms secret … and of course hers is by far the best ;). She adds whipping cream to the sour cream … gives the sauce a richer flavour
I'd rather use the green curvy pepper as the flavour is a bit closer. Turkish shops have the yellow capia.
We don't put peppers or tomatoes in paprikas