Pinch of paprika. A pinch?
Is that paprikash?
I thought it might lift your spirits
Spirits lifted.
Hey what's up guys, welcome back to Binging with Babish
where this week we're taking a look at Vision's Paprikash from Captain America: Civil War
Now you might be wondering why do I have this smattering of tools laid out before you?
Why is the bar empty?
Well that's because after two happy years in Harlem,
I am moving to a new apartment.
I'm moving tomorrow, in fact, and the rest of my kitchen looks like this
But I wanted to squeeze one more episode out of this place and Vision's paprikash is very easy because he actually
visibly holds the recipe on screen. It's a recipe from Saveur that calls for one finely minced onion, a finely minced italian frying pepper, and
2 cored and chopped roma tomatoes. And like most paprikash recipes, it calls for a whole chicken broken down into pieces. If you want to
see how to do this, go check out the tag in the upper right hand corner right...now
Once you've got your chicken broken down into eight pieces, it's time to fry 'em up. Heat up some canola oil in a stainless steel
skillet until it is just smoking, lay the chicken in skin side down and don't you dare even think about moving it for at least
five minutes or until the skin is
beautiful golden crispy brown. Hit the underside for another three to four minutes and form a
beautiful layer of fond, oil, and chicken fat into which we're going to dump our finely minced onion. Give it a little saute until it's
soft and translucent and add our remaining vegetables,
sauteing just enough to let them get to know each other, before adding three big old
tablespoons of paprika. I don't know what Vision was talking about with a pinch, there's a lot of paprika in chicken paprikash, if you couldn't
have guessed. We're just toasting this for like 15, 30 seconds because paprika burns pretty quickly, before adding two cups of
homemade chicken stock. We're then adding back the chicken pieces with their crispiest parts facing skyward
any collected juices from wherever they were resting and the recipe calls for this to be simply simmered for 30 minutes but i think braising it
in a 350 degree Fahrenheit oven for 45 minutes will result in crispier skin and it'll give us a bit more time to make some Hungarian dumplings,
or Sokovian dumplings I guess. We are whisking together two eggs along with one tablespoon of sour cream,
seasoning it with a little bit of salt and slowly adding roughly 3/4 of a cup of flour. We're not doing this by weight because we're after a certain
texture which, even if you measure your flour, it could vary depending on the size of your eggs. We want it to sort of be like
an extra thick pancake batter. Then, using a spoon dipped in hot water, we're going to scrape a little, probably about 1/2 teaspoons worth of
the dough at a time into some simmering water. PS, I'm only doing such a small batch of
dumplings because of the size of my remaining bowl. If you're making a full meal for four or even two you're gonna want to double
this recipe. Either way, we're simmering these guys for 6 to 10 minutes depending on your preferred level of doneness,
straining them and adding to them a pat of butter
for both its flavor and anti stickiness properties. We're also gonna season these guys a little bit of salt and freshly ground pepper, give them
one last final swirl because you don't have a mixing spoon and
carefully remove your paprikash from the oven. As you can see the sauce has reduced a bit. You could remove the chicken and simmer
it down even further if you like, but either way we're seasoning it with salt and pepper before
plating it up with some of our Hungarian dumplings, Sokovian dumplings. I'm going for the dark meat bits because
why wouldn't I?
Spooning a whole lot of this flavorful sauce over top. Thick or thin I love them both.
Then we're gonna bring some nice freshness and acidity
to the party with a dollop of sour cream,
the perfect surface on which to sprinkle some paprika. Maybe this is the pinch that Vision was referring to.
And the recipe doesn't call for it, but I'm gonna add some rough chopped parsley for color. Now this turned out really nice.
It's a really simple dish but it's very warm and comforting. And even if you didn't grow up with a grandmother that you called Oma it
somehow still tastes just like Grandma used to make. Not only is it part of the clean plate club, it's part of the clean table club.
Gross.
This is officially the last meal I'm ever gonna cook in this apartment. I move tomorrow. That's why
there's nothing here because everything's in boxes, um
I just want to express my appreciation
to all of you and to this kitchen. We've been through a lot together in this kitchen
I'm gonna miss it and
I hope you guys love the new space but...
let us always fondly remember this...
this place.
Anyway, thank you.
I'll see you guys in the new spot except,
there's gonna be two more episodes shot in this kitchen, because I batch-shot a bunch of episodes before the move, cause I gotta get over
there and set up. So two more episodes in this kitchen but
then, in May, you'll be seeing the new place
so I'll see you then.
*music plays*