Several terms redirect here. It is not to be confused with Paprika, Pörkölt or Goulash.
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 paprikás preparations common to Hungarian tables. The name is derived from paprika, a spice commonly used in the country’s cuisine.[1][2] The meat is typically simmered for an extended period in a sauce that begins with a roux infused with paprika.[3]
Preparation
The dish can be prepared using édes nemes (sweet) or csípős nemes (spicy) paprika; it adds a rosy color as well as flavor.[1][4] Sometimes olive oil, sweet red or yellow peppers,[5] and a small amount of tomato paste are used.[6] The dish bears a "family resemblance" to goulash, another paprika dish.[7]
Food columnist Iles Brody's recipe called for chicken, onions, butter or lard, sweet paprika, green peppers, tomatoes, clove garlic, flour, and sour cream.[9][10] Other recipes are similar.[7] While quartered chicken parts are more traditional, modern interpretations of the recipe may call for boneless, skinless chicken thighs.[5][9]
A version of paprikash (паприкаш) exists in Bulgarian cuisine; 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.
^ abcHow to Cook, DK Publishing (Penguin), 2011, p. 52
^Amster, Linda; Sheraton, Mimi (2003), The New York Times Jewish Cookbook: More than 825 Traditional and Contemporary Recipes from Around the World, Macmillan, p. 156
^Kinderlehrer, Jane (2002), The Smart Chicken and Fish Cookbook: Over 200 Delicious and Nutritious Recipes for Main Courses, Soups, and Salads, Newmarket Press, p. 89
^ abJones, Evan. Epicurean Delight: The Life and Times of James Beard (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.
^Marks, Gil (2010). The Encyclopedia of Jewish Food. Houghton Mifflen Harcourt. pp. 439–440. ISBN978-0470391303.
^Roden, Claudia (1996). The Book of Jewish Food. New York: Alfred A. Knopf. p. 123. ISBN9780394532585.