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Chicken Paprikash – Hungarian Chicken Stew – Food Wishes ctm magazine



I’m very exciting to be sharing this simple, but amazing Hungarian Chicken Paprikash recipe. No fancy techniques, or exotic ingredients, just home-cooked comfort food at its finest. Enjoy!

For the fully formatted, printable, written recipe, follow this link:
https://www.allrecipes.com/recipe/283950/chef-johns-chicken-paprikash/

To become a Member of Food Wishes, and read Chef John’s in-depth article about this Chicken Paprikash, follow this link:
https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join

You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/

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25 Comments

  • Eric Melhouse on November 12, 2021

    Wow, this was super good! I covered and stuck in the oven for 45min @ 350 degrees F. Excellent recipe I’ve never heard of before. I probably ate half the gravy while it was cooling 🤷‍♂️😋

  • kat russell on November 13, 2021

    John, Years ago I had a Persian dish that was chicken cooked with apples and served over Saffron rice. Unforgettable. Can you make a version of this? Thanks.

  • roumell singh on November 15, 2021

    It's the simplest Chicken Curry in North Indian Cuisine, we don't skim off the fat from sauce, and not adding sour cream at the end, we like to eat this kind of chicken with Roti (flat bread, fresh cooked)

  • Megan K on November 18, 2021

    For the love of Goed, please enunciate! It's a delicious dish but I had to watch with captions on while I was trying to follow! Very frustrating, you have good things to say, please don't swallow your words at the end of the sentence/phrase!!

  • Murray Aronson on November 21, 2021

    For Hungarian Jews lard was not customary for chicken paprika’s.
    Chicken fat, vegetable oil, olive oil would be used. But I think you know that.

  • Alex Basilevsky on November 21, 2021

    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.

  • B R on November 24, 2021

    Can this be transferred to the slow cooker afterwards

  • fuddrucker74 on November 25, 2021

    Wow, thanks for posting,, Chef!! My wife is a Swab and makes this quite a bit. The dumplings that get paired with this are called "galushkas". And the dish is pronounced more like POPrakosh. I have no idea how she makes it, but this looks pretty close. Lol.
    Thank you, again!!

  • FiciousCritik on November 28, 2021

    My mom made it better … with dumplings of love.  
    I never met one outside of family who knew of this dish.
    But then, we were the only "Hunky" clan in our Polish neighborhood.
    Mom made "palacsintas" too.🤤

  • Sublime Music Channel on November 28, 2021

    As a second option, noodles would have been better than macaroni.

  • c0p0n on November 29, 2021

    You really should skim the floating fat you can see at 5:27. In general you always want to get rid of this fat, regardless of what you're cooking. It adds nothing to the flavour but makes the dish heavy and harder to digest, and if you're adding in cream this fat can make cream split very quickly.

  • Savoury Milkman on November 29, 2021

    That mountain of paprika you put on there is making the entire nation of Hungary shake their heads! Wow!!!!

  • Jada Kowers on November 30, 2021

    Love your wit, your recipes and your channel, however until today, I never even heard of using tomatoes in the recipe! The homemade noodles are the best. I’m not a food historian, but Eastern Europe seems to have numerous names and variations on the noodle/dumpling. All are delicious.

  • Jeremy Lee on December 2, 2021

    Tried the recipe and it was a great success – I particularly like the flexibility of cooking times. We served it with potato and parsnip mash – nice contrast!

  • Jack Miller on December 3, 2021

    Ok, this was good, but you really do need to leave all of the fat. And you can't cook the flour portion long enough. It still tasted like raw flour. Maybe make the roux in a separate pan. And that wasn't nearly enough liquid. I pretty much doubled it.

  • biotrekker on December 3, 2021

    Just made this for the family and everybody loved it. Lots of sauce to serve with egg noodles.

  • Mark Morris on December 3, 2021

    Why the fuck ARE YOU TALKING like this? You’re making me nauseous with THE UP and down. Lmao

  • Adam UpNorth on December 10, 2021

    Looks good. Mouth is now watering. Kinda sounds like Yogi Bear was explain the dish lol Hey Boo-Boo!

  • arando aro on December 11, 2021

    real hungarian home cooking has no recipe (i mean there is but im talking about measurement) old grandmas or mothers usually just put things in there with feeling 😀

  • Eli Eli on December 14, 2021

    its serbian. no problem you are welcome!!

  • gap thomson on December 15, 2021

    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.

  • crimsonfancy on December 17, 2021

    Well, it is thighs so done well in this paprikash. Probably excellent.
    I'd love this with noodles or especially dumplings in this cold weather Christmas season. Perfect.

  • Denis Sannino on December 17, 2021

    As Italian I was going to throw up when you drop it all over the Fusilli in the end. For the rest: good job!

  • Jan Agardy on December 19, 2021

    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.

  • Plum Numb on December 20, 2021

    Uuuum, where are the dumplings?

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