Chicken paprikash (Hungarian: paprikás csirke or paprikáscsirke) or paprika chicken is a dish of Hungarian origin; 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]