Chicken Paprikash - Hungarian Chicken Stew
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Date: 2021-04-14
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Comments and reviews: 9
DrJonez
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.
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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.
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frie
Only use bone-in skin on chicken parts and this recipe if you are a member of the feline family, the rest of the mammal Kingdom prefers not to eat ligaments tendons and gnawing stuff off of the bone. Not to mention when you cook chicken with the bones you destroy the taste by adding all of the bone marrow. Boneless skinless chicken thighs, or breasts, work excellent in this recipe
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Only use bone-in skin on chicken parts and this recipe if you are a member of the feline family, the rest of the mammal Kingdom prefers not to eat ligaments tendons and gnawing stuff off of the bone. Not to mention when you cook chicken with the bones you destroy the taste by adding all of the bone marrow. Boneless skinless chicken thighs, or breasts, work excellent in this recipe
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Bergkatse2
I m making this now. I thought I d be clever and use an instant pot to save time. well the sauce was too thick it kept overheating so I had to add more stock. by the time I fiddled with it and I m now reducing the broth. it s taken almost 2 hours instead of the hour if I stick with Chef John
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I m making this now. I thought I d be clever and use an instant pot to save time. well the sauce was too thick it kept overheating so I had to add more stock. by the time I fiddled with it and I m now reducing the broth. it s taken almost 2 hours instead of the hour if I stick with Chef John
reply
Jack
My favorite dish of all time. Mine a touch different. But I won't quibble. Three ingredients and salt, pepper and paprika. Nothing else comes close with twice the stuff and twice the time. My wife was astonished the first time I served this and called it peasant food.
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My favorite dish of all time. Mine a touch different. But I won't quibble. Three ingredients and salt, pepper and paprika. Nothing else comes close with twice the stuff and twice the time. My wife was astonished the first time I served this and called it peasant food.
reply
Thomas
My favorite European city to travel is Budapest, the food is so damn good. I order things that are interesting such as lemon basil ice cream with a warm strawberry sauce, or peach soup the list is endless. This recipe I will make.
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My favorite European city to travel is Budapest, the food is so damn good. I order things that are interesting such as lemon basil ice cream with a warm strawberry sauce, or peach soup the list is endless. This recipe I will make.
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jeanne
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.
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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.
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Larry
My mother is 100% Hungarian, and makes it VERY differently! The chicken is off the bones, and there is no tomato of any kind in it. It is served over dumplings or some sort of noodle. I can tell, this won't taste like my mother's.
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My mother is 100% Hungarian, and makes it VERY differently! The chicken is off the bones, and there is no tomato of any kind in it. It is served over dumplings or some sort of noodle. I can tell, this won't taste like my mother's.
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wayne
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.
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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.
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TalkShowKelly
My mom always made paprika chicken by just coating chicken in paprika and roasting it. I made it for her as a surprise but accidentally coated it in cayenne pepper. Needless to say it was ruint.
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My mom always made paprika chicken by just coating chicken in paprika and roasting it. I made it for her as a surprise but accidentally coated it in cayenne pepper. Needless to say it was ruint.
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