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Chicken paprikash

"Paprikás csirke nokedlivel" - Chicken paprikas with Nokedli

Chicken paprikas (Hungarian: paprikás csirke or paprikáscsirke) or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the paprikash preparations common to Hungarian tables.[1] The name is derived from the ample use of paprika, a spice commonly used in Hungarian cuisine. [1][2] The meat is typically simmered for an extended period in a sauce that begins with a paprika-infused roux.[3]


The édes nemes (sweet paprika) is the preferred kind of paprika; it adds a rosy color as well as flavor.[1][4] Sometimes olive oil and sweet red or yellow peppers[4] and a small amount of tomato paste are used.[5] 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][4] Other sides that it may be served with include tagliatelle (boiled ribbon noodles),[6] rice or millet.[7]


The columnist Iles Brody's recipe called for chicken, onions, butter or lard, sweet paprika, green peppers, tomatoes, clove garlic, flour, and sour cream.[8][4] Other recipes are similar.[6] While quartered chicken parts are more traditional, modern interpretations of the recipe may call for boneless, skinless chicken thighs.[8][4]

See also


  1. ^ a b c Sheila Lukins, All Around the World Cookbook (1994). Workman Publishing: p. 378.
  2. ^ a b Rick Steves and Cameron Hewitt, Rick Steves' Budapest (2011). Avalon Travel: p. 243.
  3. ^ Jacinta O'Halloran. Fodor's Budapest (2007). Random House Digital: p. 81.
  4. ^ a b c d e DK Publishing, How to Cook (2011). Penguin, p. 52
  5. ^ Linda Amster and Mimi Sheraton. The New York Times Jewish Cookbook: More than 825 Traditional and Contemporary Recipes from Around the World (2003). Macmillan: p. 156.
  6. ^ a b c Jane Grigson and Yvonne Skargon. Jane Grigson's Vegetable Book (2006). University of Nebraska Press: p. 390-391.
  7. ^ Jane Kinderlehrer. The Smart Chicken and Fish Cookbook: Over 200 Delicious and Nutritious Recipes for Main Courses, Soups, and Salads (2002). Newmarket Press: p. 89.
  8. ^ a b Evan Jones. Epicurean Delight: The Life and Times of James Beard (1992). Simon and Schuster: p. 111.