How to Make Chicken Paprikash and Spaetzle
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- เผยแพร่เมื่อ 17 มิ.ย. 2022
- Bridget makes Chicken Paprikash and Buttered Spaetzle.
Get the recipe for Chicken Paprikash: cooks.io/3tK26J3
Get the recipe for Buttered Spaetzle: cooks.io/3mZ3ZOq
Buy our winning dutch oven: cooks.io/3DzBbCw
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I love this recipe. Years ago I had a roommate from Germany that taught me how to make spaetlzle and saute it with browned onions then broil it with Swiss cheese on the top. She gave me her spaetlzle maker that slides back and forth above the boiling water water. One of my most treasured food memories that I still make today.
That's awesome.
I'll be trying your roommate's trick! I have the same kind of spaetzl maker, from my husband's Austrian aunt. I wonder if they're ALL family heirlooms!
The Hungarian version of Spaetzle is called Nokedli. The batter should be thick. This results in a denser chewier dumpling. The core recipe is just flour, egg, salt, and the minimum amount of water to bring the dough together so it comes away from the sides of the mixing bowl. Adding milk or sour cream makes the dough easier to work with and the dumplings lighter and fluffier
If you don't have a Spaetzle maker you can scrape small bits of the batter off a cutting board into the boiling water. These will be bigger dumplings than you get with the Spaetzle maker.
Combined with cabbage and sour cream (a typical dish) they are called Galuska (Ha-loo-shkee). Maybe throw some caraway seeds in there too
Regardless of how you make them they are basic deliciousness.
Grandma cut it off the edge of a plate with a butter knife, dipping the knife in the water to keep it from sticking. I like the bigger random shapes better than from a spaetzle maker. We called them nepplies, I think because us kids couldn't pronounce it right.
@Bill Pope, my mom used to cut them off the end of a cutting board. Her hand and knife action was a blurred until finished!! Thanks for the memory jog!
That's how my mom used to make the dumplings for Hungarian Paprikash
The way I used to have it growing up was with no tomato in the sauce and no butter on the nokedli (spatzle). Instead of adding the sour cream to the sauce in the pot, we'd spoon it onto our plates at the table. Sour cream and the sauce mixing together and coating the nokedli was heaven...
I love how this lesson was taught. So much good information about why you're making choices (e.g. leaving some fat on the chicken). Very well done, thank you!
I use my great grandmother recipe, directly translated from Hungarian by my grandmother, and while the ingredients are mostly the same, the order and amounts are different.
I use lard instead of EVOO, fresh diced roma/plum tomato, instead of canned. I thicken the sauce with a mix of sour cream, heavy cream, and flour. I also brown the chicken in the lard before removing and adding the onions to brown. And the biggest one I see, is not enough paprika. I use at least double and I stir it in off of the heat into a paste before adding chicken and chicken stock.
My grandma used to cook this for us with her spetzels. I never knew of anyone else who made this. You made my day showing thistle to me today on Fathers Day, thank you!
I'm Hungarian Gypsy and from Cleveland. We usually make the spaetzle with potato, kinda like a gnocchi. The old grandmas usually have the dough on a cutting board and they cut pieces right into the water with a knife lol. I personally put carrots, peas, onions, and green beans in mine. Not bell pepper.
It is traditionally done like that in germamy as well
Indeed, krumpli galuska. Way easier to make with a food processor grating the potatoes than doing it by hand like my grandmother did!
I'm hungry enough Gypsy my mothers family lives in Cleveland
Can't wait to try your version for paprikash and to check out that restaurant too- I've never heard of it, so thank you!!
I think potaoe was used cause it was cheap, easy to grow, and has the starch and protein needed. I'm sure it makes a much heartier dumpling too, as I have done it. I have also taken left over broccoli, hit that with a blend, and used that as well. Yes the green colour is off putting, but it adds some extra flavour for broccoli lovers out there. That can be done with flour, or potatoes. I normally use a steong flour and potatoes if I have mashed or baked left over. Waste nothing fellow chefs!
Really good recipe for paprikash. The tip for adding flour to the sour cream is fantastic. I also like a variation on this by adding thinly sliced fennel with the onions and using crème fresh instead of sour cream.
You always break down a recipe and make it doable ❤️Thank You!
I made this just last night for a couple of my friends and let me tell you....A big big hit! So delicious! I love watching and creating afterwards! America's Test Kitchen is the best!!
I learned from a Hungarian friend to make spaetzle putting it on a cutting board, dip a knife in water and scrape pieces of into the boiling water. It works like a charm if you don't have the insert. I've even made them a little bit larger bite size too.
Perfect fall dish thanks Bridget !!!
I grew up on Buckeye and have been eating at Balatons since 1965. Also have been making chicken paprikash since I was a teenager. I have never put tomatoe in the sauce.
You get better looking every year. Ten thousand thumbs up!
She always make it look so easy. Love her.☆☆☆☆☆
Nailed it just like my grandmother
Yumm! This is one of my favourites. It sits right beside beef or mushroom stroganoff with big fat pappardelle noodles as one of the dishes you dream about on a cold & rainy day.
I think with the paprikash that the beautiful deep earthy/terracotta red from the paprika makes it so rich & inviting looking.
I like to give my spätzle a little sauté in brown butter after the initial boil, just adds a little texture, though yours looked excellent as they were.
I just made this recipe and it is delicious. I didn’t make spaetzle though, I served over rice. Will definitely make again!
Love your work!
Wow yummy. I have all of the ingredients, that will be our family dinner tonight. Thank you.
Hi. I found this recipe about a week ago and decided to try it. This was amazing! We used to have a restaurant in Boston years ago called the Cafe Budapest. It’s been so long but this tasted much like it. WONDERFUL !!.
love America's Test Kitchen watch on tv and now here
As far as I know, a paprikás should be refined, gentle, as opposed to pörkölt or tokány. So I would omit the garlic. As for bell peppers, I'd use the thin walled pointy Hungarian kind, a much lesser amount. Just half a tomato, or a very small one. It's a creamy sauce with paprika flavour, not a vegetable sauce! The vegetables should just 'perfume' the sauce, like spices. Everything gets 'blitzed' in the end.
Many years ago I made chicken paprikash and I’m pretty sure the recipe came from Cooks Illustrated. The thing I remember most about it was the addition of tomato paste add the end of sautéing the onions with the explanation that doing so would temper grittiness of the paprika. I also remember it having me discard the chicken skin before serving, but saying to leave the skin on during cooking for the gelatin. Am I remembering this correctly? You give a well reasoned explanation for not cooking it with skin. The canned tomato seems to replace the tomato paste although I don’t know that it would add smooth texture similarly. Anyway, it’s interesting to see how your recipe has evolved.
This is a wonderful recipe and as always you make it look so simple to make. I followed everything and it made a beautiful dinner. I did add half of another red pepper as mine was not as large or red as yours.
I also used bone in chicken breasts so my family would enjoy it more but I also used the thighs for those of us who love the depth of flavor. Thank you for this and so many ideas for food. It’s one of the most challenging aspects for me as I love to cook but need new challenges that Taste excellent and offer excellent nutrition.
Definitely want to try making this sometime
Neato !! Buttered spaetzle - so easy to make
And so good!
Congratulations Brigdet...
Yours recipes are The Best.
God bless you.
Brasil
I'm glad you have a makeshift way to make the spaetzle. This dish looks like one of the coolest things you guys have ever made that's frustrating when the implements that one uses to make them are not readily available.
So yummy must try!
I'll make this in honor of my Magyar ballet master (of blessed memory); his descriptions of his boyhood in Hungary were magical.
This looks good. I have to try it out. 🥰
This is going to be for dinner soon! The paprikash looks good, but the real star for my money is the spaetzle. So easy to make and so versatile! Now I've gotta get one of those spaetzle doodads....
That looks 10/10
wow I make this meal all the time but my recipe is very different I'll have to try your method it looks really good
This is good stuff !!!! I want to try it one day.
Yum!
I made this last night and my boyfriend went cuckoo over it! I didn't have sour cream so I used Fage nonfat Greek yogurt and it was so amazing! There's only two of us so the rest went in meal prep containers for lunches this week. Thanks Bridget!
Thanks for your sharing and I from Hongkong
I make speatzle. But I've been taught to use a strong flour, or high protein. AP is like 2-3% ideally you want 4% or better. Definitely no low protein flours. Ends up mushy indtead of firm.basically the higher protien content the better glutton development and a much more hearty dumpling. Also more ideal for freezing if your making super big batches like I do. They just hold up better and don't turn into a glob of go when cooking from frozen. Also I tend to make the day before, so the next morning I can fry up bacon or some other high fat meat, then fry the dumplings in the fat while the meat cools, with onions. Then plate and crumble the meat over them, freaking amazing. A bit heavy and will weight you down, but on a lazy Sunday or cold winter morning a must have. Mind you also my recipe is of German origin as I got it from a German bakery on the main street in stone mountain Georgia.
I like heavy, chewy dumplings. Great tip- thanks!
Thank you! I was here for the spaetzle...the chicken dish looks really nice too.
PS. I would only trust you for the best recipes 😉
awesome
This is a good presentation:)
One word: Yum 😃
The moment she pulled out the spaetzle insert, I paused the video and ordered one!
That really looks good. I've made chicken paprikash before, but I've never had it with spaetzle. I think I'll try it.
I hope you already tried it, because Spätzle or "Nokedli" is THE classic side dish served with Paprikash in Hungary. Nokedli are a bit less chewy than Spätzle, because there's usually a bit of sour cream in the dough, which makes them softer and fluffier in texture.
This looks delicious, I’m definitely going to give it a try, only thing I would change is frying the Spaetzle in butter. I love it when you guys make German food, and I’m not even German!
OMGosh memories of spaetzle (spent many years serving in Europe during the days of Kasernes). Yum yum, I never thought I could make it. Thanks for this video, but now I need to find the tool!
My mother would cut the batter off the edge of a dinner plate with a tea spoon into boiling water to make the Nokedli noodles.
this video is a BAD rendition of a far better recipe they published in 2002.
Dude I made this and it was fantastic!! My family had it gone the next day 😂❤
The Hungarian word for the dumplings is nokedli.
Thank you! I was wondering why anyone would put paprikas with spaetzle. It wouldn't have been very hard to find the right word.
Because the cooking matron/host doesn't really know what she's doing. She mispronounces and mis-pairs the German version of 'nokedli' with paprikas. I mean good bless her/atk, but they really could do a bit more prep on these culture -specific videos....
@@perotinofhackensack2064 I know Hackensack well! Class of 1986.
I decided to make some spaetzle 😊
My dish turned out delicious! I followed recipe exactly!
A tip: if you want the chiken paprikash to be really tasty, do not remove the skins from the meat!
Wouldn't it be rubbery?
No browning the chicken before hand?
Where can I buy that spaetzle pan?
Metro Cleveland resident here. Sadly, Balaton as we know it has closed its Shaker Square restaurant. They have opened a takeout place in another nearby community. That is destined to be a full-service restaurant with dine-in as well. This is early 2023; don't know their timetable, however. COVID has really derailed so many eateries including fine-dining places.
Love this recipe, YUM!
I just made it a second time and it turned out really light orange instead of deep red. It was a little darker red last time but even then not as dark as yours. Wonder why. I followed every step exactly
If you don't have a spaetzle pan you can use a colander to press the dough through.
Oh, boy. I’m laying my plans for tofu paprikas, since I’m vegetarian. My apologies to everybody’s Hungarian grandma!
Sear the skin on the thighs!!! Crispy!!! Keep it!!!! Lots of flavor!!!
HOW FUNNY this video is... nearly a complete turnaround from the recipe in cook's illustrated march&april 2002... which says to keep the thigh skin on when sauteeing. and to use 3.5 tablepoons of sweet paprika added into the hot oil with the onions/peppers to bloom it, and to add more paprika into the sour cream at the end.
I have a gluten free family member. Would it be preferable to thicken the sour cream with corn starch or GF flour substitute??
Yes- Tapioca starch (arrowroot flour) or cornflour would work
I wanted to ask some advice about adding breast meat to this recipe. I was thinking to add the breast, bone-in, when the thighs (and maybe also drumsticks) are about 10 minutes to finish braising. Then the white meat gets poached and is done just right. Do you think it'll work? I buy whole chickens.
Freeze thighs until you have enough for this recipe. That leaves the rest of the chicken for whatever you are cooking.
I buy whole chickens as well and would have no problem cooking the pieces this way. Save the skin for gribenes/ schmaltz and use the carcass for stock.
My Hungarian friends mom didn't add bell pepper or tomatoes. It varies by region.
The paprikash looks amazing but I just don't have the space to be making spaetzle or really any kind of dough, not to mention I have NO baking ingredients, not even flour. Any recommendations for a store-bought variety?
Hello If you cannot or do not want to make spaetzle just make some pasta. Fusilli or something.
I'm making this right now. I didn't put bell pepper so I didn't get the super dark color you did. My daughter sent me Sweet paprika and the spaetzle maker exactly like yours from Amazon. No stores out here carry sweet paprika and it was made in Hungary! I've got the water simmering, the paprikash cooking, I'm getting ready to tackle the dough.
Wow what a chicken recipe yummy 😋 mouth watering keep the good work well-done stay connected 🇦🇪💕
ATK, THIS CREATION LOOKS SO GOOD, ILL HAVE TO TRY IT , THANKS BRIGITTE ! 🇺🇸🇺🇸🇺🇸🇺🇸
shut up
That look so delicious. Must try this.
This is how I make it.
❤❤👏👏🥰🥰👌👌
Hello, wonderful contents! I would like to discuss using this film in a documentary introducing Hungary. Can I send over details via email?
Wow.
Couldn’t wait for my spaetzele insert to come. Sadly, it was a huge failure and I’m not sure why. I followed the recipe exactly but the dough was too thick and it started cooking on top of the insert before I could press it through. Yes, I used cold water on the scraper and the insert. I ended up abandoning the insert and making gnarly dumplings. Tasted fine but super disappointing. Especially since I need to make several pans of haluski for an event next month. 😢😢
Water needs to be at a lower boil and don't put the insert on until the last second
It would be best if you turn your event project over to someone else!
If the garlic is in the pan cooking for 10 minutes how does it not burn?
There's enough fluid from the onion and tomato to prevent the temp from getting too high
I'd have to join something to see the recipe. Bummer. It does look good.
I have the original recipe from the early 1900's which was used at Al's in Detroit (voted one of the top 10 back then) and the Hungarian Kitchen in Detroit that came straight from my Grandma's kitchen in Hungary. This is nothing like we make. Why cayenne when you could have used the hot paprika?
So please tell us the recipe :-) I have Károly Gundel's original recipe (Gundel being the most luxurious restaurant of Budapest around 1900) which I can exchange ;-)
Paprika contains compounds that dissolve in fat so it should be added before the liquid, shouldn't it?
this video is a BAD rendition of a far better recipe they published in 2002.
That spaetzle is a nightmare, It sticks to everything. I tried the cold water. but the noodles came out puffy. they werent good at all. I got the spaetzle pan to. They tried climbing out of the hot water pot. the chicken was good. Ill try serving it with noodles. I watched this video about 30 times
I just dumped a bunch of granulated garlic over some wings.. thats a good recipe. :)
I’m Hungarian and I had to force myself to watch this. It just made me cry how wrong this is. It’s better than a lot of recipes but there are some really basic things wrong. Paprikás csirke (that’s the correct name and spelling) needs just a few simple ingredients. It’s how they’re put together that make this dish SING. Here’s a complete ingredient list for my paprikás:
• Lard or bacon fat (sunflower or vegetable oil can be used but NOT olive oil!)
• onions
• sweet AND hot imported Hungarian paprika - preferably Kalocsai (from Kalocsa). Avoid supermarket paprika like the plague, it’s just colored sawdust!
• water (can use chicken broth if you want to be fancy but it’s not necessary)
• chicken thighs or cut up whole chicken with bones AND skin!
• salt
• full fat sour cream
Spaetzle is the German version of Hungarian nokedli. I prefer to make galuska, meaning large, handmade dumplings instead of the tiny ones. There’s nothing better! Here’s the entire list of ingredients for that too:
• water
• salt
• flour
• eggs
• unsalted butter to but the finished nokedli/galuska in.
Btw - to make galuska, you don’t need any special equipment. For large batches, just a cutting board and knife. For small batches, just the bowl and spoon.
For the paprikás, the onions MUST be cooked slowly, at a very low temperatures until glassy. Browning or allowing them to caramelize is a cardinal sin! If that happens, start over. Some Magyar families use a little tomato but not nearly the amount used here. And way more paprika! The red color comes from the paprika, NOT tomatoes. And I’ve never seen garlic in paprikas, it changes the whole tone of the dish. No black pepper either.
Authentic Hungarian cuisine is AMAZING, but this ain’t it.
Thank you for the more authentic version. I actually did use lard as I don’t heat any vegetable oils ( no seed oils period) we Americans have been taught to eat reverse of nutrition dense food. The lovely pyramid was upside down. We have been fooled and foolish but we’re learning. Please continue to educate us because we need all the help offered.
Having said that, this video as for American cooks and they might know it’s not the right way or not.
I grew up on Buckeye and your recipe is the recipe I was taught to make!
Thank you for contributing this! I agree with everything. Definitely no garlic (and I say it as a passionate garlic lover). No black pepper - makes sense. Paprikás is a refined dish, very mellow, it's all about the gentle flavour of paprika in a creamy (not tomatoy) sauce.
I use a tiny amount of fresh tomato, more a spice than a vegetable. No bell pepper, just the Hungarian "white" pepper which is thin-walled and dissolves in the sauce. Again, it acts like a spice.
The paprika should, as far as I know, be stirred into the fat & onions. The onions must not even get golden, let alone brown. No broth needed, the chicken gives the sauce enough flavour.
The only point where I differ is the origin of paprika: I definitely prefer Szeged! :-)
I don't care for the texture of chicken thighs. Would I be able to use bone-in chicken breasts instead?
I cooked bone in chicken breast with skin as well as the thighs and it was excellent. I didn’t use olive oil, I used pig fat. We’ve been taught all the wrong things about fats. We need animal fat to be healthy. The brain needs cholesterol and so do our bodies. Pig fat, beef tallow and seafood fats.
❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥
Oliveoil, butter, sour cream, but throwing away the best of chicken, the skin
Use Hungarian paprika, makes a big difference
glad to see her chicken looking like ours now , i can't afford no 12 buck chickens
Everytime I see your name on the screen, at first I see the name Burt. Don't know why.
You put flour into the pot 5 minutes before it's done? Doesn't sound like enough time for it to cook.
Actually, you don't need any flour. Just blitz it and it will have the right consistency.
this video is a BAD rendition of a far better recipe they published in 2002.
I would have liked to seen the chicken browned off in the skillet and render the fat out of the skin making the skin crispy. Then I would have cooked my veggies and reserve the chicken to the side and continued with the recipe
I have never seen a Paprikash recipe that didn’t start with a rue. I’m intrigued but slightly afraid.
Or with skinless thighs. My grandmother always left the skin on and browned the thighs, creating a fond then using the fat from the skin to cook the onion and garlic.
I’m a traditional Hungarian cook, first generation Hungarian-American. I cook using all my senses, and never measure or use recipes. All the recipes are in my head and heart. With that said, I would never start with a roux. In fact, I rarely use any flour in my paprikás. However, this recipe is all wrong in many other ways, starting with using olive oil! An authentic recipe will start with lard, or maybe bacon fat. If those aren’t available or can’t be used, sunflower or vegetable oil are acceptable. But NEVER olive oil!!!
@@stevevarholy2011 totally agree about the skin! An authentic Hungarian recipe would never remove the skin. I would never use garlic in paprikas though, and have never seen that used in an authentic recipe.
There are three ways to thicken sauces in Hungarian cooking. A roux, a dust of flour or a sour cream and flour slurry. The term paprikás generally means the latter. Never roux in paprikás. Always sour cream with flour.
@@arpad9 Thanks for letting me know. I love to learn about cooking! 🩷
I followed the recipe but it did not turn out like yours. My noodles were a disaster
Uhh didn't you already upload this like a couple months ago??
Yes, but that was the whole episode, here, you just get the Paprikash.
They seem to be doing this a lot - repackaging old stuff as new. Seems kind of deceptive, I wish they would stop.
@@jimw9626 🤣 omg. They do this all the time. They break the full episodes into the recipes to make it easier to find. They arent lying to you. You just don't get how this works.
@@WatchingNinja They repackage something old as something new to generate more clicks and bump their revenues. I know exactly how this works.
Please add metric measurement
I think it is pronounced shpayzel.
Removing the tastiest and most nutritious part of the chicken? Wrong. Brown the chicken first and us the rendered fat to cook the onions etc then continue add the garlic last before serving.
Or better yet, don't add the garlic because it doesn't belong there. You can definitely brown the meat first, then make the sauce, place the meat skin side up in the dutch oven, braise it without stirring much (so that the skin would stay clean) and then finish in the oven without the lid so that the skin would get crispy.
this video is a BAD rendition of a far better recipe they published in 2002.
By nutritious do you mean high in saturated fat?
@@Maspets by Nutritious I mean all the fat soluble vitamins present in then fats and the essential short chain fatty acids. Animal Fat is healthy even the American Heart association recently acknowledged that exogenous dietary animal fats do not contribute to Coronary Heart disease.
@@Harve955 Animal fat needs to be limited, pretty much all the science points to that. It has healthful qualities but saturated fat is linked to such a giant list of issues. Needs to be balanced with fiber.
She cooked that completely backwards lol
this video is a BAD rendition of a far better recipe they published in 2002.
yeah ... red bell (and orange and yellow) peppers - foo green peppers (nasty).
I used to think the same thing about green peppers, but when you finish the dish, you don't taste the grassy notes of green pepper at all. What you're really doing is avoiding too much red pepper, by using green, because the dish ends up very sweet, so you throw in more salt to balance, but you still get a very sweet paprikas, and that's not good. Best I've found is a balance like yellow with green. You still get sweetness from the tomato.
I thought the same (under the influence of Nigella Lawson) but actually in Hungarian and Austrian cooking, green bell peppers are a great ingredient in all kinds of goulash (or pörkölt, to be exact). It adds a pleasant bitterness, it balances dishes that contain much of sweet ingredients (like onions) and fat.
Anyway, the paprikás doesn't need red nor green bell pepper. Just a small pointy "white" pepper which (I'm convinced) can be replaced by a larger green chili.
HOW FUNNY this video is... nearly a complete turnaround from the recipe in cook's illustrated march&april 2002... which says to keep the thigh skin on when sauteeing. and to use 3.5 tablepoons of sweet paprika added into the hot oil with the onions/peppers to bloom it, and to add more paprika into the sour cream at the end.
it seems ATK's videos are dumbed down to attract more viewers, rather than adhere to the more involved recipes from a couple of decades ago.
Isn't this paprikash a repost?
Yes.
(The previous post was the whole episode.)