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.

If a recipe calls for sweet Hungarian paprika and you don't have it in your spice rack, reach for ancho powder if you have it or chili powder. Both have a mild heat that closely mimics paprika. Ancho powder will add a bit of smokiness to your dish while chili powder—which is a blend of spices—carries earthy notes.

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.

Paprika paste is the vital base layer of many Hungarian stews, like gulyás (goulash), halászlé (fish stew), pörkölt (stew), lecsó (pepper stew), and csirke paprikás (paprika chicken). The paste is usually bloomed in hot oil, added just after onions, garlic, or other mirepoix to build flavor and body.

McCormick® Culinary® Hungarian Style Paprika uses only the highest quality peppers to deliver a sweet and slightly pungent flavor, and a deep red color.

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.

Due to its smokiness, lively colour and the surprising fresh or even spicy taste of some varieties, paprika is a wonderful ingredient that's deeply rooted in the traditions of Hungarian gastronomy.”

Differences in taste and color

For example, smoked paprika has a more intense and smoky taste, while the regular paprika has a more mild, neutral taste. If you want a little spice in your dishes, it is best to use smoked paprika powder. If you want a mild spice taste, it is better to go for regular paprika powder.

If you're someone that doesn't like a mind blowing amount of heat then cajun seasoning could be the best paprika substitute for you. While it does have a nice little kick, it's not over the top and is comparable to chilli powder and not as hot as plain cayenne.

Hungary's national dish

Gulyás, known to English speakers as goulash, is a spicy meat stew containing lots of paprika pepper. Originally, it was eaten by the country's cattle herders and stockmen.

What is paprikash in English? ›

Paprikash is a Hungarian dish made with chicken. The name paprikash simply comes from the use of paprika. The meat is cooked slowly for a long time to let the flavors infuse.

The name originates from the Hungarian gulyás [ˈɡujaːʃ]. The word gulya means 'herd of cattle' in Hungarian, and gulyás means 'herdsman' or 'cowboy'.

“Paprika is a ground spice made from a mixture of dried peppers in the Capsicum anuum family, including hot chili peppers, cayenne peppers, poblano peppers, aleppo peppers, sweet peppers, and others.”

The spice Paprikash, or paprika, has a mild, sweet, earthy, sometimes musty flavor. Note that there are different types of paprika – sweet (called for in this recipe), spicy and smoked.

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.

Soon, working-class Hungarians realized paprika could be used in traditionally bare-bones dishes like goulash (gulyás) to pack a cost-effective punch. During the culinary revelations of the last century, chefs realized the paprika's color made their food look more appetizing and added a refined taste as a side effect.