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Jozsefs Premium Chicken Paprikash Sauce: The Ultimate Chicken Paprikash Recipe
Jozsefs Premium Chicken Paprikash Sauce allows you to cook traditional Hungarian Chicken Paprikash in half the time. This perfect simmer sauce is made with Hungarian yellow peppers, onions, garlic, sea salt, olive oil, and paprika.
This sauce is made with premium, all natural ingredients including onions, yellow peppers, Hungarian paprika, sea salt and extra virgin olive oil. It is a starting sauce to be cooked with the raw meat and not a sauce similar to spaghetti sauce to be poured over the finished product. It is this unique quality which creates the ultimate winning paprikash!
Traditionally, the paprikash sauce is used with chicken (preferably chicken thighs bone in, skin on). However, it can be used with a variety of different meats including boneless skinless chicken breasts (for a healthier version), pork and veal. You can even use it with beef for a unique twist on goulash.
Jozsef Bancsi, Paprikash Chef & Creator
Jozsef was born in Budapest, Hungary into a restaurateurs family. His mother and father, Erzsebet and Janos, owned and operated Csarda, a two dining room restaurant on Balycsi Zilinski Ut, in Budapest. In 1950 the restaurant was confiscated by the Communist Regime, which came to power after the Russian occupation of Hungary. In 1956, after the collapse of the Hungarian Revolution, the Russians were searching for his father to arrest and to execute him. Jozsefs family fled to Austria and eventually immigrated to the United States in 1957. His father brought with him the cookbooks and recipes from his restaurant, which Jozsef guards and cherishes to this day.
The family settled in Cleveland, Ohio where Jozsef was raised and educated. Jozsef became a prominent divorce attorney in Cleveland, but he never forgot his heritage and his love for Hungarian cuisine. Throughout the years he cooked his favorite dish, Chirke Paprikas (Chicken Paprikash), for family, friends and charitable and civic events.
In 2008, on a whim, he entered the Cleveland Paprikash Cook-Off with 30 other contestants. Jozsefs Paprikash won the popular vote by a landslide. He was bombarded with questions from event attendees as to where they may be able to eat or buy his chicken paprikash. One gentleman suggested that he produce a sauce so that they can make and eat at home. At the time, Jozsef thought it was impossible since cooking chicken paprikash was a 3-5 hour process.
However, Jozsef toyed with the idea for the next two years and much to his surprise he was able to develop a formula and a manufacturing process which recreated his award-winning paprikash. And JOZSEFS PREMIUM PAPRIKASH SAUCE was born!!