Chicken paprikash

"Paprikás csirke nokedlivel" - Chicken paprikash with Nokedli

Chicken paprikash (Hungarian: paprikás csirke or paprikáscsirke) or paprika chicken is a dish of Hungarian origin. The dish of one of the most famous Hungarian stews.^[1] Cooked paprikas are common in Hungarian cuisine, and dishes cooked in a creamy, red paprika stew have been referred to as a Hungarian staple.^[1][2] The meat is cooked with a paprika roux.^[3]

The columnist Iles Brody's recipe called for chicken, onions, butter or lard, sweet paprika, green peppers, tomatos, clove garlic, flour, and sour cream.^[4][5] Other recipes are similar.^[6] Boneless, skinless chicken thighs are typically used.^[4][5] Veal (borjú) may occasionally replace chicken (csirke) in the recipe.^[1][2]

The édes nemes (sweet paprika) is the preferred kind of paprika; it adds a rosy color as well as flavor.^[1][5] Sometimes olive oil and sweet red or yellow peppers^[5] and a small amount of tomato paste are used.^[7] The dish bears a "family resemblance" to goulash, another paprika dish.^[6]

The dish is traditionally served with "dumpling-like boiled egg noodles" (nokedli), a broad noodle similar to the German spätzle.^[2][5] Other sides that it may served served with include tagliatelle (boiled ribbon noodles),^[6] rice or millet.^[8]

References

1. ^ ^{a b c d} Sheila Lukins, All Around the World Cookbook (1994). Workman Publishing: p. 378.
2. ^ ^{a b c} Rick Steves and Cameron Hewitt, Rick Steves' Budapest (2011). Avalon Travel: p. 243.
3. ^ Jacinta O'Halloran. Fodor's Budapest (2007). Random House Digital: p. 81.
4. ^ ^{a b} Evan Jones. Epicurean Delight: The Life and Times of James Beard (1992). Simon and Schuster: p. 111.
5. ^ ^{a b c d e} Jayne Cohen, Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations (2008). Wiley and Sons: p. 80-81.
6. ^ ^{a b c} Jane Grigson and Yvonne Skargon. Jane Grigson's Vegetable Book (2006). University of Nebraska Press: p. 390-391.
7. ^ Linda Amster and Mimi Sheraton. The New York Times Jewish Cookbook: More than 825 Traditional and Contemporary Recipes from Around the World (2003). Macmillan: p. 156.
8. ^ Jane Kinderlehrer. The Smart Chicken and Fish Cookbook: Over 200 Delicious and Nutritious Recipes for Main Courses, Soups, and Salads (2002). Newmarket Press: p. 89.