Chicken Paprikash - Hungarian Chicken Stew - Food Wishes

I tried this tonight and was a little disappointed. (My husband liked it, though). I removed a LOT of fat and the sauce still seemed too greasy.

Get a grease separator. No skimming needed. Oxo makes them in 2 sizes.

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.

Im going to make this because somehow i have too much paprika in my cabinet.

You know I was wondering what Chef John's take would be, and just googled "paprikash", and there your recipe was.

Chef John. Food god.

Just made this with home made smoked paprika. Very, very nice.
Thanks John👍🏻

Take the pan off the heat before you at the paprika otherwise it will turn and taste bitter....Also using Hungarian paprika is essential, not optional. Spanish paprika is great for Spanish dishes, but its not the same. Easily available online, and worth the effort.....Personally I use mostly the sweet variety, with a little hot to taste...Not smoked.

Looks incredible….but very very irritating to hear the voice getting up and down all the time…

Love the dry humor!

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.

Just made this using skinless boneless thighs, it took me roughly an hour and 30 minutes, it was okay.

I just want to say I've made this dish for a dinner party a few years back and it constantly gets requested. I'm making it again for a Diwali party this weekend. Thanks!

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.

Why did you have to add heavy cream?

protip: mix flour into the sour cream with eastern european recipes that call for it to be cooked in the sauce. It'll prevent it from separating and turning into a grainy mess.

Been wanting to make this ever since I saw the video years ago but never got around to it until tonight. Legit one of the best things I’ve ever eaten

wow: no thyme dumplings?

I was careful not to scorch the paprika or the garlic but no one liked it. So two days later it was dinner again and somehow for sitting in the fridge for two days became delicious. Go figure.

❤❤😍😍❤❤🥰🥰

Looks delicious. The up and down frequency of your voice gave me a headche though. ADD people problems

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!

No dumplings?

My partner and I loved this dish ❤

The last thing my mum made when she was ill: she also made fluffy dumplings lighter than air. Tx for great memory.

How do I find the recipe for papergash chicken

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

Made this last night and it was incredible. Positively delicious. Served with a nice crusty bread for soaking up the sauce and everyone's bowl was dry. Thanks for another great recipe Chef John!

Grace and frankie ❤️

This is pretty much how my mum made it, except she would never use smoked paprika, and no flour or tomato paste as you. I sometimes add at most a half teaspoon of tomato paste. Any more and it takes over the flavour from the paprika, which really should be Hungarian. Spanish tastes slightly different. And just to be clear, yeah, there’s nothing wrong with using normal pasta at all. I eat it this way myself more often than not and if it’s a barrier to anyone wanting to try, go ahead and do same. Just would recommend something that holds all that yummy sauce. I really love the corkscrew macaroni style, I think the proper name is cavatappi but I’ve never seen it sold as that in the shops. Anyway. Thanks Chef John. Can’t recommend highly enough. Just drop the smoked paprika!

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.

Pro top from me(I'm Polish): temper your sour cream in a measuring cup by slowly mixing in the hot broth for no lumps

The combination of your voice and cadence of your speech is always a pleasure!! Love this recipe, it was featured in Bram Stoker’s Dracula novel!

We tried this today, but everyone rated it 7/10. Don't get me wrong, your recipe is perfectly easy and well explained but the paprika itself doesn't have that great or interesting taste, it can't be compared to chicken stroganoff, cajun chicken or butter chicken. Anyway Thank You very much for the recipe.

His voice is just so annoying you turn it off immediately.

Good, add some Ginger garlic paste and garam masala, without adding sour cream ta daaa indian Chicken Curry ready 😂

If you use rice instead of noodles, the rice soaks up the flavor.

I looked this recipe up because I’m reading Dracula and I really like this version (although the book includes red peppers— I’m assuming bell peppers) so if I make it I’ll want to include those)

I’m making it today after seeing the video again

The sour cream at the end..........no

We always add sour cream!! Yummy

Kashubians make a very similar dish that is made with guinea fowl.

No cayenne pepper? I was surprised Chef John!

This is literally hungarian Tikka masala

Can I freeze this for leftovers?

Chef the first time I made this dish I didn't have lard so I used some nice beef dripping instead. It works exquisitely, and doesn't taste beefy, just more chickaney, if you know what I mean. I'm still doing this with all chicken fricassees if I have some handy. I've always supposed its like the salted pork lardons in coq au vin. They also strongly impact the flavour of the tough bird.

This is an excellent recipe - I wish my Dad could eat it - he hates paprika 😥

Can you do a slow cooker recipe