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.

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.

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.

Regular is sweet and smoked. Hungarian: Special Quality is sweet and very mild, Delicate is mild and rich, Exquisite Delicate is more pungent, Rose is strong with mild punguency and Noble Sweet, the most common export, is very mild and slightly pungent, the least flavorful of all.

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.

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.

Hot paprika is, unsurprisingly, hot. Also known as Hungarian paprika, a little goes a long way so use it sparingly to spice up dishes. It has a peppery, spicy flavour that will bring a fiery kick to dishes. Irrespective of which type of paprika you use, here's a tip …

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.

After paprika, garlic and onion bulbs are some of the most popular aromatics, either or both being used in most every savoury dish. Herbs are also a key component of Hungarian cuisine, with dill, bay leaf, marjoram, and parsley being the most common.

What do Hungarians call paprika? ›

In Hungary this traditional food is called veresbors, while the pepper itself is called fűszerpaprika.

Hungarians consumed it for the stimulation of appetite and for better digestion. It was Albert Szent-Györgyi who discovered that paprika is the richest source of vitamin C and contains 5 times more vitamin than lemon or orange. It was only later that it became important as a spice.

McCormick Culinary Paprika, Hungarian Style.

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

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.