CHICKEN MEATBALLS WITH PAPRIKA AND OLIVES
INGREDIENTS FOR MEATBALLS:
700g of chicken minced,
1 onion,
1 carrot,
Parsley and dill,
Marjoram,
Rosmarine,
Salt and pepper,
1 egg.
INGREDIENTS FOR VEGETABLES:
1 onion,
1 carrot,
3 different colour paprikas,
1 zucchini,
Salt and pepper,
2 cups of boiled water,
200g of cream.
Serve with potatoes.
Chicken Paprikash. Hungarian dish that is named after the spice!
Paprikash is one of the few dishes in the world that takes its name from a spice – in this case, the spice that became the backbone of Hungarian cuisine. Originally imported from Turkey, the peppers that are dried and ground into paprika have been grown in southern Hungary for nearly 500 years.
CHICKEN PAPRIKASH
You will need:
3 lb chicken pieces(it could be whole chicken cut up, chicken breast , chicken tenders or chicken thighs)
3 able spoons Hungarian Sweet Paprika
2 medium or 1 large onion(diced)
4 cloves garlic(diced)
Half of each red, yellow and orange bell peppers(cut into strips)
1 qt ( about 1L) chicken broth(or you can use water)
3 table spoons flour
2 table spoons softened butter
3 table spoons full fat sour cream
4 table spoons cooking oil( I used avocado oil)
salt and pepper to taste
fresh parsley (chopped)
METHOD:
Season chicken pieces with salt and pepper on both sides and let marinade for 20 minutes.(meat can be marinated overnight in the refrigerator)
in a large cast iron pot add cooking oil and heat up.
Fry chicken pieces on both sides until just browned.
Take out and reserve.
To that cooking oil from frying the chicken add diced onion and cook until golden brown. Add garlic and cook for just 1 minute.
Season with 1 tea spoon of salt and 1 tea spoon of black pepper.
Add bell peppers and cook until soft(about 4-5 minutes).
Add Paprika and mix. Cook for 1 minute.
Add Chicken broth or water and mix.
Bring to a boil.
Return chicken pieced back to to pot.
Make sure they are all covered with broth.
Cook on simmer for 35-40 minutes.
To make roux:
Mix together soften butter and flower into a paste.
Take chicken out.
Add roux in small pieces and dissolve in broth until smooth.
Return chicken back to the pot and cook for another 25-30 minutes until sauce have thickened.
Turn off the heat and add sour cream.
Mix in.
Add chopped parsley.
Check for seasoning and let rest for 20 minutes until serving.
Serve with either rice or mashed potatoes.
Enjoy!
Thank you for watching!
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Nastassja:)
Hungarian Paprika:
#NastassjaCanCook #chickenpaprikash
Chicken Paprikash - Paprikás Csirke and Spätzle @Chicken Recipes
Chicken Paprikash is a really tasty Hungarian chicken dish flavoured with paprika. In Hungarian this dish is known as Paprikás Csirke. It's really easy to make and perfect comfort food for a cold winter day. In this video I show you how to make Hungarian Paprika Chicken, as well as little German dumplings to go with it - Spätzle (pronounced something like Shpetsly). These dumplings are made from flour and eggs, briefly boiled. And again, Späetzle is total comfort food.
You can get the written recipe on my website:
And the recipe for Spätzle is on this page:
#ChickenRecipes
CHICKEN RECIPES
KFC Recipe - Keefs Fried Chicken:
Chicken Stock:
Chicken Tikka Masala - Britain's Favourite Curry:
Chicken Chasni - a Curry From Scotland:
Chilli Lime Chicken with Mushroom Salad:
Sweet and Sour Chicken - Chinese takeaway-style:
Chicken and Mushroom Pie:
Sous Vide Chicken Breast with Sorrel Sauce:
How to Joint a Chicken:
I have hundreds of videos and recipes - they can be a bit hard to find on YouTube, but if you go to my website, keefcooks.com, searching is easier and all of the recipes link back to the videos.
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Easy Creamy Paprika Pork Recipe in 30 Minutes
I love a fast and easy recipe, but it has to be delicious. Believe me, this creamy pork paprika recipe is out of this world. We made it up using a simple combination of paprika, pork, heavy cream, salt, pepper, garlic, and onions. The outcome is to die for. You will love this.
One night at dinner when I was sitting eating a pork chop. Head in hand looking at my plate, I thought how boring. There has to be some way to add some pizzazz. With the help of deep thought and my mind, I came up with the idea of creamy pork paprika. It was an instant hit with my family and friends.
Watch the video, give it a try, and let us know what you think.
Video Chapters:
0:00 Introduction
0:23 Making paprika mix
0:55 Adding the mix to the pork
1:16 Frying the pork
1:42 Adding the onion and garlic
2:10 Pouring in the cream
3:08 Plating
3:46 Garnishing
4:08 Taste test
5:00 Conclusion
#porkrecipes#creamypork#dinnerrecipes
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#4 Cheese Meatballs with Paprika Sauce / Masové koule se sýrem v paprikové omáčce
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Great winter recipe too keep you warm, doable under 60 minutes. You can vary the mild variant using partly smoked or hot paprika.
Served best with pasta, but also great with toast (even cold) or with dumplings.
Suitable for beginners.
Quick, Easy and DELICIOUS Chicken Paprikash
I'm going to show you why you need to use Hungarian paprika for the best flavour in a Chicken Paprikash, plus I'm making a few changes from an authentic version to make it super speedy and something my kids will devour!
Chicken Paprikash is usually made with bone-in pieces of chicken, I’m making this a faster dinner. You can replace with chicken thighs and drumsticks, or over a whole jointed chicken – you’ll just need to simmer for 30 minutes or so longer.
MUST use Hungarian sweet or spiced paprika. (affiliate link)
It really does make all the difference to use a good quality Hungarian paprika. The smell, taste, and colour are all so much richer. If you can't get hold of Hungarian paprika you can use regular store-bought, but be sure to check the dates and use the freshest kind you can find.
Serves 4
Free Printable recipe is available on our site:
Ingredients for this Chicken Paprikash:
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil
• 1 large onion, peeled and diced
• 3 chicken breasts (approx. 525g/1.1lbs), chopped into bite-size chunks
• 2 tbsp plain (all-purpose) flour
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp Hungarian sweet or spiced paprika
• 2 cloves garlic - peeled and minced
• 1 x 14oz (400g) tin chopped tomatoes in juice
• 2 cups (480ml) hot chicken stock
• 1 cup (225ml) sour cream
To Serve:
• Cooked pasta - such as pappardelle, tagliatelle or penne
• handful of chopped parsley
Process:
1. Heat the oil and butter in a large pan (on that has a lid), over a medium-high heat.
2. Add the onion, and cook for 5 minutes, until softened.
3. Toss the chicken breast pieces together with the flour, salt and pepper. Add to the pan and cook for 5 minutes, turning the chicken a few times, until lightly browned all over.
4. Turn the heat down to medium and add in the paprika and garlic. Stir together for a minute to coat the chicken.
5. Add the chopped tomatoes and stock and bring to the boil.
6. Place a lid on the pan and simmer for 25 minutes, until the chicken is cooked through and the sauce has thickened slightly.
7. Turn off the heat and stir through half of the sour cream
8. Serve the chicken paprikash with pasta (it also tastes great with mashed potato!), topped with a little more sour cream and a sprinkle of freshly chopped parsley.
#FamilyDinner #CookingShow #Recipe