This is a chicken and sausage paprikash.
(air whooshing)
The quality of the paprika
to make paprikash is really the key.
So use really Hungarian paprika.
I use a mixture of both hot,
or you can substitute chili powder,
and sweet or smoked sweet,
which is also called pimenton.
So you're gonna use about
a quarter cup total.
A lot of paprika goes
into this dish.
I've started with some
really good quality kielbasa.
A nice smokey fully cooked sausage.
You can get them right
in the regular grocery store
on the packaged meats aisle
of your market.
So that's rendered out
in just a little olive oil.
Now I'm gonna add peppers,
both fresh and roasted red.
So a fresh, sweet, pepper.
And we're gonna let that
be tender crisp.
And we're also going to use
the nice smokey flavor
of roasted red peppers.
And then my little twist is
I love to add these guys.
Sweet or hot pickled cherry peppers.
I chop up a couple of those
and that little pickled flavor
really gives the dish a special signature.
Gives it a little somethin' somethin'
they don't know what the heck that is.
(audience laughing)
Then I take a lot a help from the store,
and I use a rotisserie chicken.
A couple of fat cloves of garlic.
I'm just grating them right
down into the pot.
And then our star of the dish,
is a couple of palm fulls each
of our smoked sweet,
or just sweet paprika.
And hot paprika.
I'll go a little shyer on
the hot to the sweet.
I've already got the chicken pulled,
I'm gonna drop some egg noodles.
To go along with the egg noodles
for our chicken and sausage paprikash
I am chopping up one of my favorite combos.
If you love ranch dressing,
you love this combo.
Parsley, fresh dill,
and fresh chive.
And we're gonna toss
that around with the hot egg noodles,
and a little butter,
to serve along side
our chicken paprikash.
Okay, our herbs are ready.
The egg noodles are in.
Give them a stir.
We've cooked down our
fresh and roasted peppers,
and pickled peppers,
and onions and garlic.
I'm now adding a little stock,
some tomato and our chicken.
And then right before we serve,
we're gonna stir in our creme fraiche,
or our sour cream, or our Greek yogurt.
(air whooshing)
Okay, I drained the egg noodles,
put them back into the hot pot.
Add a few tablespoons of butter,
and all of your fresh herbs.
The parsley, the dill, and the chives.
That's worth the price of admission all alone.
Like, yum.
Buttered egg noodles with herbs?
Please.
(audience laughing)
Please.
I'm gonna let that butter melt a sec,
let those guys just hang out.
Meanwhile, over in the hot tub,
(audience laughing)
chicken and kielbasa are having a blast.
Now we're gonna add a cup
of our choice of creme fraiche,
sour cream or the Greek yogurt
to make this creamy and delicious.
Oh!
You look very yummy.
Chicken, kielbasa, sweet peppers,
roasted peppers, onions, garlic,
pickled peppers, yes!
Yes!
That was more like church.
(audience laughing) Amen!
(audience clapping)
Oh my God, it's so heavy I can't pick it up!
(laughing)
It's paprikash for an army!
(audience clapping)
And there's our butter
herb egg noodles.
Aw!
(audience cheering)
(bells chiming)