Has anyone here ever try making Smoked Chicken Paprikash? The idea just hit me a minute ago and thought it sounded really good! Being that I'm 100% Hungarian I'll have to give that a shot, and if it's any good (meaning my cooking), surprise my mother with some. After all, she's probably only made it (not smoked) a thousand times for the family. Didn't come up with anything with a quick search here on SMF.
Smoked Chicken Paprikash? (Füstölt Csirke Paprikás)
- Thread starter jp61
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Chicken paprikas?nagyon jó. :-)
We sometimes make paprikas with smoked chicken or turkey leftovers; while tasty enough you won't get the flavors you get in authentic paprikas made from fresh chicken - after all the chicken is already cooked.
We sometimes make paprikas with smoked chicken or turkey leftovers; while tasty enough you won't get the flavors you get in authentic paprikas made from fresh chicken - after all the chicken is already cooked.
If you are only looking for a hint of smoke cook the paprikas on the smoker or a pit. My bogracsos porkolt (a thick stew with very few vegetables) always comes smokey enough...of course it takes longer to cook than paprikas.
I thought of that ...but didn't want to offend purists. You get best of both: full flavour from chicken and some smoke.
LOL. I got with the program too. My family won't hangout with me if I wear those or speedos.
Great video ...thanks.
That's another option and easy way for smoke flavor. I'm just curious of what the difference would be from smoking the chicken vs adding some other form of smoke flavor. I may just try it for the heck of it.
Looks good!This one was done in the oven...nasty weather.
Need to get me a pot like that. The only cast iron cookware I own is a 12" skillet. Oh, and four of these
Last edited:
Cool gadget.
Now that I have thought about this a little more, you're right, atomic. Yeah, I would get the smoke flavor by smoking the chicken pieces first and then making the paprikas but, a lot of the chicken flavor would end up in the bottom of the smoker. Probably my best bet would be to use either smoked paprika or the liquid stuff. Oh well, it was just an idea and proves to me at least that some of the neurons are still firing
lol..... unless I use a pan to collect it
Last edited:
Adding smoked spices into dishes, especially ones like this where everything is combined when cooking adds more smoke flavor to the whole dish and removes a step of having to cook something one way and them add it. I should say I'm all about minimizing the effort, and time required to make something.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Chorizo or Sausage? Help a newbie!
- Started by I-am-Chorizo
- Replies: 51
- Sausage
-
Ready For The Farmers Mkt
- Started by BGKYSmoker
- Replies: 24
- General Discussion
