Dish

Paprikás csirke

Paprikash

Paprikás csirke is made by first browning chicken pieces in a large pot. Then, onions and garlic are added and cooked until softened. Paprika is then added to the pot along with chicken broth and sour cream. The mixture is simmered until the chicken is cooked through and the sauce has thickened. The dish is typically served over egg noodles or with a side of bread.

European cuisine› Alpine cuisine› Hungarian cuisine

Stew

Origins and history

Paprikás csirke has its roots in Hungarian cuisine and has been a staple in the country for centuries. It is believed to have originated in the 18th century and was traditionally made with game meat such as wild boar or venison. Today, it is most commonly made with chicken.

Dietary considerations

This dish is high in protein and fat, and may not be suitable for those on a low-fat or low-calorie diet. It is also not suitable for those with lactose intolerance or dairy allergies due to the use of sour cream in the sauce.

Variations

Variations of paprikás csirke can include the addition of vegetables such as bell peppers or mushrooms. Some recipes also call for the use of different types of paprika, such as sweet or smoked paprika.

Presentation and garnishing

Paprikás csirke can be garnished with a sprinkle of fresh parsley or a dollop of sour cream. It is typically served in a large bowl or on a plate with the chicken pieces arranged on top of the noodles or bread.

Tips & Tricks

To make the dish even more flavorful, try marinating the chicken in paprika and garlic before cooking. This will infuse the meat with even more of the signature paprika flavor.

Side-dishes

Paprikás csirke is often served with a side of egg noodles or bread to soak up the creamy sauce. A side of pickled vegetables or a simple green salad can also be a nice addition.

Drink pairings

A glass of red wine or a cold beer can be a great pairing for paprikás csirke. A light and fruity red such as Pinot Noir or Beaujolais can complement the dish well.