Chicken Paprikash {Easy And Yummy Hungarian Recipe} (2024)

FAQs

What is chicken paprikash sauce made of? ›

Paprikas csirke is made with pan seared bone-in chicken pieces tat are then braised in a simple sauce made with chicken stock, onions, garlic, tomato paste or tomatoes, and lots of good quality sweet Hungarian paprika. The one thing you mustn't skimp on is using good Hungarian paprika.

Paprikash, or paprikas in Hungarian, is a traditional paprika-based stew. The most famous preparation is chicken paprikash (paprikas csirke), although veal is sometimes used. Bone-in chicken pieces are browned in butter or lard, then braised until tender in a sauce of onions, garlic, water and paprika.

What wine goes with Chicken Paprikash? Serve Chicken Paprikash with a lively, full-bodied white wine or a light-bodied red wine.

Common ingredients used in Hungarian cuisine include paprika, sour cream, onions, garlic, potatoes, meat (beef, pork, chicken), and various types of sausages (such as Hungarian kolbász or paprika sausage). Hungarian cuisine also incorporates a lot of spices and herbs, including caraway seeds, thyme, rosemary, and dill.

The rose paprika of Hungary is generally considered the finest variety. It is made from choice dark red pods that have a sweet flavour and aroma. A sharper Hungarian variety, Koenigspaprika, or king's paprika, is made from the whole pepper.

Spanish paprika is typically of the sweet variety and is made from Spanish chiles. Hungarian paprika is often lauded as the most desirable and most flavorful iteration of the spice. It can be either hot or sweet and is made using ground Hungarian paprika chile peppers.

Hungarian paprika traditionally comes in eight different flavor profiles, ranging from mild and bright red to spicy, pungent, and pale orange. The most common is a bright red variety called édesnemes, which has a pungent pepper flavor and sweetness.

Regular paprika

This is the kind that you'll find labeled as simply "paprika" in the grocery store. It won't carry much flavor. It's a mild spice that's mainly used to add color to a dish or to garnish food. If you don't have this everyday version on hand, you can use sweet Hungarian paprika as a substitute.

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.

In Hungary there are many kinds of paprika, but in U.S. grocery stores you will likely just find one version that either comes from Hungary or from California. Paprika is the Hungarian word for pepper, and Hungarian-style paprika is not smoked, but rather fairly sweet.

What do you drink with chicken paprikash? ›

This is a dish that works with both red and white wines and you need look no further than the region it originates in for something to pair pleasingly with it.

Rioja pairs well with traditional goulash as it's fruity, earthy, and robust. The paprika in goulash gives it a spicy and savoury punch that needs to be stood up to, and Rioja does just that! Rioja Crianza is usually the best type of Rioja to go for with goulash.

Discover the history and tradition of this amazing 'red gold' spice. A trip to Hungary will teach you many things, and the unwavering Hungarian love for paprika will be one of them. It's a firm favourite in the spice rack of locals, and you'll find it featured within many traditional dishes.

Goulash terminologies can be confusing. Abroad, goulash has retained its original meaning — a paprika-strewn beef stew usually served with egg dumplings (galuska or nokedli) on the side. A paprikash is essentially the same thing except it's made with chicken or veal and finished with sour cream.

Spanish paprika is typically of the sweet variety and is made from Spanish chiles. Hungarian paprika is often lauded as the most desirable and most flavorful iteration of the spice. It can be either hot or sweet and is made using ground Hungarian paprika chile peppers.

Usually the Hungarian version is sweeter vs Spanish which is often smokier. This doesn't apply to all, and it depends on the brand/where you buy it in terms of how they label it. This also applies to US grocery stores, idk how or what they distinguish elsewhere.