Today I’m sharing my recipe for chicken paprikash, something my grandmother used to make and a staple of a Hungarian-Jewish kitchen.
Before we get into the play-by-play, here’s a link to the recipe and full story over at The Nosher.
At the recipe you can find exact measurements, but honestly, you want to be as liberal with your paprika as possible. I’m talking a weekend at a Berlin sex club kind of liberal. (I assume.)
Just get that paprika all over your chicken––sweet, smoked––whatever you want and season, season, season. You want it raining paprika, people. Don’t be shy.
Hope you enjoy watching me struggle to switch between “paprikash” and a German pronunciation of “paprika.”
