Last year on my trip to Charleston, I bought quite a few things at The Spice and Tea Exchange including a packet of Hot Hungarian Paprika. As you know, now that I finally made it to Prague, Budapest is the next city at the top of my European bucket list (and definitely in my top five worldwide bucket list).
Well, the packet sat for months in my kitchen basket never being used until finally it dawned on me on what would be the perfect dish to break it out for-Chicken Paprikash (or Chicken Paprika). The word paprikash refers to paprika gravy, a combination of broth, paprika, and sour cream. So Chicken Paprikash is essentially a chicken and gravy dish, just a quite different form of gravy for many English speaking persons, but especially Americans.
It’s a quite simple dish, not too many ingredients, many of which most people always have on hand. Although there are numerous variations, the recipe traditionally calls for chicken, onions, butter or lard, sweet paprika, green peppers, tomatoes, garlic, flour, and sour cream. But all in all, a dish that features paprika, a spice that is synonymous with Hungary, well, it’s as Hungarian as you can get. It somewhat reminded me of Peru’s Aji de Gallina, another brightly colored orange/red/yellowish chicken dish.
The recipe I used also included information on how to make your own dumplings; these are always served with Chicken Paprikash. However, some websites I read say that the dumplings are traditionally dumpling-like boiled egg noodles (similar to Germany’s spätzle). My dumplings were definitely more of the round, thick variety.
I only made a few slight changes to the original recipe-I used boneless, skinless breasts for ease of use and convenience and as a means of keeping the recipe healthy, I substituted Greek yogurt for the sour cream.
And if you’re looking to get a head start on things, you could definitely make the dumpling dough in advance and then simply boil them right before eating. Overall, Chicken Paprikash is the perfect and simple dish to make on a cold winter’s night!
Click here for the recipe.