Chicken paprikash

Chicken paprikash (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. The name is derived from the ample use of paprika, a spice commonly used in Hungarian cuisine. The meat is typically simmered for an extended period in a sauce that begins with a paprika-infused roux.

Preparation

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.

Variations

Food 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. While quartered chicken parts are more traditional, modern interpretations of the recipe may call for boneless, skinless chicken thighs.

Pörkölt

Pörkölt is a meat stew which originates from Hungary, but is eaten throughout Central Europe and the Balkans.

In Hungary

Pörkölt is a Hungarian stew with boneless meat, paprika, and some vegetables. It should not be confused with Goulash, a stew with more gravy or a soup (using meat with bones, paprika, caraway, vegetables and potato or different tiny dumplings or pasta simmered along with the meat), or Paprikás (using only meat, paprika and thick heavy sour cream). The traditional Hungarian stews: Pörkölt and Paprikás along with the traditional soup "Goulash" are considered to be the national dishes of Hungary.

There are different pörkölt variations from region to region. In most parts of Hungary pörkölt is made with beef or pork. The word Pörkölt simply means "roasted". Pörkölt is made of meat, onion, and sweet paprika powder. Bell peppers, tomatoes or tomato paste, green pepper, marjoram, and garlic are common additions to the basic recipe.

Any kind of meat can be used when making pörkölt. Most common are beef, lamb, chicken and pork, but game, tripe and liver can also be used. A popular meal in traditional Hungarian cuisine is a pörkölt made of tripe, called pacalpörkölt. (Pacal is the Hungarian word for tripe). It has a unique and very distinguishable taste from other kinds of pörkölt, often being quite spicy.