Chicken paprikash ( or ''csirkepaprikás'') or paprika chicken is a popular

Hungarian cuisine Hungarian or Magyar cuisine (Hungarian language, Hungarian: ''Magyar konyha'') is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Hungarians, Magyars. Hungarian cuisine has been described as being the P ...

dish of Austrian and Hungarian origin and one of the most famous variations on the ''paprikás'' preparations common to Hungarian tables. The name is derived from

paprika Paprika is a spice made from dried and ground red peppers, traditionally ''capsicum annuum''. It can have varying levels of Pungency, heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce ...

, a spice commonly used in the country’s cuisine. The meat is typically simmered for an extended period in a sauce that begins with a

roux Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or Cooking oil, oil on the stove top, blended until smoo ...

infused with paprika.

Preparation

The dish can be prepared using ''édes nemes'' (sweet) or ''csípős nemes'' (spicy) paprika; it adds a rosy color as well as flavor. Sometimes

olive oil Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a cond ...

, sweet red or yellow peppers, and a small amount of

tomato paste Tomato paste is a thick paste made from tomatoes, which are cooked for several hours to reduce water content, straining out seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. It is used to impart an i ...

are used. The dish bears a "family resemblance" to

goulash Goulash () is a meal (not quite stew or soup) made of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is on ...

, another paprika dish. The dish is traditionally served with "

dumpling Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled wi ...

-like boiled

egg noodle Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noo ...

s" ( nokedli), a broad

noodle Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noo ...

similar to the German

spätzle Spätzle (), Spätzla or Spatzen, called ''nokedli'' () in Hungarian, are a type of Central European egg pasta typically served as a side for meat dishes with sauce. Commonly associated with Swabia (hence Swabian spaetzle) and Alsace, it is als ...

. Other side dishes that it may be served with include

tagliatelle Tagliatelle (; from the Italian word , meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and ...

(boiled ribbon noodles),

rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...

, or

millet Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most millets belong to the tribe Paniceae. Millets are important crops in the Semi-arid climate, ...

Variations

Food columnist

Iles Brody Illés Bródy ( , December 27, 1899 – November 11, 1953) was a Hungarian-born journalist and writer who lived in the United States from the 1930s. After a false start as a portrait artist, he became known as a food writer and gourmet. For hi ...

's recipe called for chicken, onions,

butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...

lard Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.

, sweet paprika, green peppers,

tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...

es, clove

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

flour Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredie ...

, and

sour cream Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturall ...

.Jones, Evan. ''Epicurean Delight: The Life and Times of

James Beard James Andrews Beard (May 5, 1903 – January 21, 1985) was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside ...

'' (1992). Simon & Schuster: p. 111.Cohen, Jayne. ''Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations'' (2008). Wiley and Sons: pp. 80–81. 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

Bulgarian cuisine Bulgarian cuisine is part of the cuisine of Eastern Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of veget ...

; however, it includes smaller amounts of paprika being added to the sautéed onion at the beginning of the cooking and then adding cubed, usually green, sweet peppers. The dish is centered on the latter. Chicken paprikash was adopted as a Sabbath dish by the

Jews of Hungary The history of the Jews in Hungary dates back to at least the Kingdom of Hungary, with some records even predating the Hungarian conquest of the Carpathian Basin in 895 CE by over 600 years. Written sources prove that Jewish communities lived i ...

and

Czechoslovakia Czechoslovakia ( ; Czech language, Czech and , ''Česko-Slovensko'') was a landlocked country in Central Europe, created in 1918, when it declared its independence from Austria-Hungary. In 1938, after the Munich Agreement, the Sudetenland beca ...

and remains popular today amongst

Ashkenazim Ashkenazi Jews ( ; also known as Ashkenazic Jews or Ashkenazim) form a distinct subgroup of the Jewish diaspora, that emerged in the Holy Roman Empire around the end of the first millennium CE. They traditionally speak Yiddish, a language ...

. Tomatoes are often included, and in Romania the dish was traditionally served with

mămăligă Mămăligă (;) is a polenta-like dish made out of yellow maize flour, traditional in Romania, Moldova, south-west regions of Ukraine and among Poles in Ukraine (''mamałyga''), Hungary (''puliszka''), the Black Sea regions of Georgia (country), ...

. When cooked by Jews, chicken paprikash typically does not include any dairy products, due to the Jewish prohibition against mixing meat and dairy. Chicken paprikasch is also a dish commonly eaten by

Danube Swabians The Danube Swabians ( ) is a collective term for the ethnic German-speaking population who lived in the Kingdom of Hungary in east-central Europe, especially in the Danube River valley, first in the 12th century, and in greater numbers in the 17 ...

In popular culture

Chicken paprikash was a favorite among the crew of the

SS Edmund Fitzgerald SS ''Edmund Fitzgerald'' was an American Great Lakes freighter that sank in Lake Superior during a storm on November 10, 1975, with the loss of the entire crew of 29 men. When launched on June 7, 1958, she was the largest ship on North Americ ...

during the 1973 and 1974 shipping seasons.

References

External links

* {{Chicken dishes, state=collapsed Hungarian cuisine Chicken dishes Romani cuisine sr:Паприкаш

Preparation

Variations

In popular culture

See also

References

External links