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.

Both paprikash and goulash are paprika-based stews, but goulash is made with beef and vegetables, while paprikash is most typically made with chicken. Recipes vary, but goulash is usually not thickened with flour like paprikash is, and goulash typically isn't enriched with cream or sour cream.

Pairing wines with Chicken Paprikash involves balancing the rich, smoky paprika and creamy sauce. Recommended wines include Zweigelt, German Pinot Noir, Napa Valley Chardonnay, and Orvieto Classico.

If you don't have this everyday version on hand, you can use sweet Hungarian paprika as a substitute. Because regular paprika is mainly used for color rather than flavor, though, expect the flavor of your dish to change if the recipe calls for a decent amount of the spice.

Paprika is the spice of life in Hungary. The full-bodied, warm taste of Hungarian paprika has no burning heat to it; the zing of the bright red pepper slowly buzzes through, illuminates, and lifts the other flavors of many national dishes while adding a sweet finish to every bite.

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 …

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.

The Hungarian word for this delicious dish is gulyáshús, from gulyás, "herdsman," and hús, "meat." Historically, goulash was a stew cooked by shepherds using lamb or beef. The paprika came later, but today it's a vital part of an authentic goulash.

“Paprikash” comes from the Hungarian word for paprika, and describes a range of stew-like dishes made with meat, onions, lots of paprika, and sour cream.

Pairing wines with beef goulash involves matching the dish's bold flavors and robust texture. Recommended wines include Austrian Zweigelt, Italian Bolgheri, Austrian Saint Laurent, and Burgundy's Pommard.

Does paprika and red wine go together? ›

Try a smoky red wine with notes of tomato and spicy clove like Tempranillo to complement the red bell pepper flavour and mild spiciness of paprika. Like Cabernet Sauvignon, it also displays tobacco and leather flavours that work nicely with spice.

Paprika is the Hungarian word for pepper, and Hungarian-style paprika is not smoked, but rather fairly sweet. It was the Turks who introduced the chilies to Hungary, and it's a very popular spice in Hungarian cuisine, giving distinctive flavor to soups and stews such as chicken paprikash and beef goulash.

A more likely origin of the word, however, is the South Slavic term 'papar', meaning pepper. The hotness of traditional Hungarian paprika is preserved in the world-famous Erős Pista.

A Hungarian dish resembling goulash (a paprika-based potato stew), but without potatoes and using meat instead, often chicken and sometimes veal.

Hungarian red pepper paste is usually made from pritamin paprika and/or kápia paprika. Pritamin paprika peppers are one of the highest vitamine C peppers with a pleasant sweetness and with a thick, succulent flash. Due to its high sugar content and specific flavor, it is very popular in Hungary to eat fresh.

Hungarian paprika is made from peppers that are harvested and then sorted, toasted, and blended to create different varieties. All Hungarian paprikas have some degree of rich, sweet red pepper flavor, but they range in pungency and heat.

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.