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Chicken paprikas (Hungarian: paprikás csirke or paprikáscsirke) or paprika chicken is a dish of Hungarian origin and one of the most famous Hungarian stews. Cooked bell peppers (aka paprika, as in the spice) are common in Hungarian cuisine, and dishes cooked in a creamy, red paprika stew have been referred to as a Hungarian staple. The meat is cooked with a paprika roux.
The columnist Iles Brody's recipe called for chicken, onions, butter or lard, sweet paprika, green peppers, tomatoes, clove garlic, flour, and sour cream. Other recipes are similar. Boneless, skinless chicken thighs are typically used. Veal (borjú) may occasionally replace chicken (csirke) in the recipe.
The édes nemes (sweet paprika) is the preferred kind of paprika; it adds a rosy color as well as flavor. Sometimes olive oil and sweet red or yellow peppers and a small amount of tomato paste are used. The dish bears a "family resemblance" to goulash, another paprika dish.
The dish is traditionally served with "dumpling-like boiled egg noodles" (nokedli), a broad noodle similar to the German spätzle. Other sides that it may be served with include tagliatelle (boiled ribbon noodles), rice or millet.