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Ever wonder what your favorite Kosher.com hosts are actually cooking for their own dinner? Watch Yussi cook up a family favorite — his twist on the classic Hungarian dish, Chicken Paprikash. Some seasoned roasted potatoes and toasted farfel are the perfect sides to complete this delicious meal. Yussi Weisz is the owner of Snaps Kosher in Lakewood, NJ, where he serves classic, tasty Jewish food. Want to see more? Click here for more Shabbos with Yussi videos!
3 chicken legs
2 Idaho potatoes, peeled and chopped
2 red potatoes, peeled and chopped
1 sweet potato, peeled and chopped
1/2 Spanish onion, peeled and chopped
1/2 white onion, peeled and chopped
8 cloves garlic, peeled
3 tablespoons oil
1 tablespoon garlic powder
1 tablespoon salt
1 teaspoon pepper
liberal coating of paprika
3 tablespoons oil
1 (8-ounce) package Gefen Israeli Couscous (ptitim)
2/3 cup water
1 tablespoon salt
1/2 teaspoon white pepper
1 tablespoon garlic powder
1 package mixed cherry tomatoes
Bartenura Olive Oil to coat tomatoes
pinch of salt
pinch of pepper
In a large pan, heat three tablespoons oil.
Add onions and garlic and saute until translucent on medium flame, stirring intermittently.
Add your chicken legs skin side down with potatoes, salt, pepper, garlic powder, and lots of paprika.
Raise flame for five to seven minutes to allow chicken skin to crisp but not burn.
Lower flame, add 1/2 cup water to pot, cover, and let simmer on low flame for an hour and a half.
In a separate pot, heat three tablespoons of oil.
Add couscous to the pot and allow to brown for two to three minutes or until you see it color.
Add water, salt, white pepper, and garlic powder.
Let it simmer on low flame until water is absorbed. If the farfel is still too hard, you can add more water and let it simmer longer.
Lay tomatoes in a single layer on a lined sheet pan.
Coat with olive oil mix so that all tomatoes are coated. Sprinkle with salt and pepper.
Roast in preheated oven at 375 degrees for 15-18 minutes
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Chicken Paprikash If I put this on a blech to keep warm for a Friday night Seuda do I need to cook it the full hour and a half? I tried it for the first time Lekavod this past Shabbos. It came out tasting really yummy! Only thing is the chicken was a little too overdone after keeping warm on the blech. So I’m wondering if I can cut down on the cooking time if I plan on keeping it warm on a blech for the Friday night Seuda.
I make something similar to this. You should try and make it closer to Shabbos and then put it on the blech while it is still warm, but without reheating it. Add a bit of water as well. If you make it earlier and it is cold, add a bit of water and warm it slightly and then put it on the blech.
Hi- was the chicken too dried out? I don’t like to undercook my chicken too much, just in case, it doesn’t always finish cooking on the blech. I would recommend either adding additional liquid so the chicken doesn’t dry out or cook the chicken until it’s just done and make sure not to overcook it before or until it’s crispy. Bake it for less time and then it can crisp up on the blech.
Double for pesach? Thanks for a great recipe. I’ve made this successfully during the year and am hoping to make it for pesach. However, I’d like to double or triple the chicken. How much more of the other ingredients should I use? Thanks!
Hi, If you double the recipe I would double all the ingredients.
Yum!! Yum!! This recipe looks straight out of my bubby’s kitchen!! What puts are those? I need a new good quality set. Thanks!
I will ask.
What pan is best to use for this recipe? I made this recipe, but the chicken stuck to the bottom of the pan, and the skin slid off. I used an enamel lined cast iron pot. The potatoes did not cook all the way through either. I have a gas stove, but I think the lowest temp was still too high. Maybe next time I will use a heat-diffuser. So, was wondering what kind of pan are you using?
I would use a le creuset type or a pan. I make this in my farberware pots too. Just be sure to spray it well.
Delicious Hi! Firstly I wanted to let u know that I made this recipe today and it was absolutely delicious!! I never saw my kids eating with such an appetite! Thanks!
Was just wondering – is it possible that the amount of salt for the farfel is maybe wrong? Did u maybe mean 2 teaspoons instead of tablespoon?
Green apron! Love your shows! I always thought hungarian paprikash was with nockedley (egg drops). What you made is chicken and potatoes. Would love to see the real hungarian paprikash chicken. Thank you!
Yossi Hi Yossi I love your recipes they are amazing im hooked to it you know I have one question how come you never were gloves?
anyways I would like to tell you its great to see you over here @ Kosher.com.
From a class mate from Mesivta Nchalas Yaakov
Yussi says “די קעכער ר׳ שמשון האט אויך נישט געטראגען הענטשקעס”
Yossi your sense of hummer is still there man lol keep it up hope to see some good recipes for chanuka hang in there .
yes the blue one!! i totally think the blue one!! great choice chef wiesz!
I like this recipe. How do I adapt it to make in the slow cooker?
I would say start off by following steps 1 and 2 and then add step 3 into a crockpot, add the water and cook on low for a 1-3 hours. I’m not exactly sure how long it would need and you may need to add some extra liquid as well.
AMAZING!!
Super moist and tasty!
Excellent. Easy, and tasty. I learned I need to cut the sweet potatoes into large chunks otherwise they melt into “sauce”, that isn’t bad either. Tablespoon of salt was a bit too much for my taste. This week I will reduce to 2 teaspoons.
An absolute favorite. The whole family loves it!
It was beyond soft & tasty. Usually we don’t like soft fall apart chicken but the chicken and potatoes were Beyond!!!
My family requests this every Friday night!! Amazing recipe!!! I add some oj to the chicken while it cooks and it takes it over the top.
My family too! Even those who supposedly don’t like chicken with sauce!
Delicious!!! This recipe is so easy and tastes delicious!
Surprising and tasty I tried cooking chicken this way (long time in a pot) for the first time, it was really good.
Amazing!
Amazing and so easy!