Chicken paprikash (Hungarian: paprikás csirke or csirkepaprikás) or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the paprikas preparations common to Hungarian tables. The name is derived from the ample use of paprika, a spice commonly used in Hungarian cuisine. The meat is typically simmered for an extended period in a sauce that begins with a paprika-infused roux.
The édes nemes (sweet paprika) is the preferred kind of paprika; it adds a rosy color as well as flavor. Sometimes olive oil and sweet red or yellow peppers and a small amount of tomato paste are used. The dish bears a "family resemblance" to goulash, another paprika dish.
The dish is traditionally served with "dumpling-like boiled egg noodles" (nokedli), a broad noodle similar to the German spätzle. Other side dishes that it may be served with include tagliatelle (boiled ribbon noodles), rice or millet.
Food columnist Iles Brody's recipe called for chicken, onions, butter or lard, sweet paprika, green peppers, tomatoes, clove garlic, flour, and sour cream. Other recipes are similar. While quartered chicken parts are more traditional, modern interpretations of the recipe may call for boneless, skinless chicken thighs.
A version of paprikash (паприкаш) exists in the Bulgarian cuisine, however it includes smaller amounts of paprika being added to the sautéed onion in the beginning of the cooking and then adding cubed, usually green, sweet peppers. The dish is centered on the latter.
Chicken paprikash is very popular among Ashkenazi Jews (especially those of Hungarian-Jewish descent); to conform to the laws of kashrut, sour cream or any dairy must be omitted, though vegan substitutes could be used. Tomatoes are usually included.
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