What Is Paprikash?
Hungary’s famous one-pot stew is perfect comfort food: easy, affordable and great with buttered noodles.
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By Alice K. Thompson for Food Network Kitchen
Alice is a contributing writer and editor at Food Network.
The first thing you’ll probably notice about paprikash is how good it smells: Slow-cooked chicken, browned onions, and sweet and earthy paprika are an irresistible combination. Its origins may be humble, but its appeal is universal. Here’s exactly what paprikash is, what it’s served with and some of our favorite paprikash recipes. Plus, we'll explore how it differs from goulash and what makes Hungarian paprika so special.
What Is Paprikash?
Paprikash, or paprikas in Hungarian, is a traditional paprika-based stew. The most famous preparation is chicken paprikash (paprikas csirke), although veal is sometimes used. Bone-in chicken pieces are browned in butter or lard, then braised until tender in a sauce of onions, garlic, water and paprika. Some versions use broth instead of water, and some add small amounts of tomatoes or bell peppers and cream or sour cream as well. But simplicity is a hallmark of the stew, so most call for just a handful of easy-to-find, inexpensive ingredients.
Chicken quarters, usually of an older (stewing) chicken, are the most traditional meat to use. These birds are flavorful if a bit tough, and paprikash’s long braising is perfect for turning them tender. Most modern recipes favor chicken thighs, the part considered the most flavorful of commercial chickens, although recipes sometimes call for other parts or a whole cut-up chicken as well.
What Is Paprikash Served With?
Paprikash is famous for its rich sauce, so something to soak it up with is just about mandatory. The most classic Hungarian accompaniment are a flour-and-egg dumpling similar to German spaetzle. But the dish is often served over egg noodles, rice or just with bread. It’s also deliciously rustic and hearty over whole grains like farro and buckwheat.
What’s the Difference Between Paprikash and Goulash?
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.
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What Is Hungarian Paprika?
Paprika is the Hungarian word for pepper, and this ground spice made from dried red peppers is the country’s most famous seasoning. It’s typically deeply flavorful but not smoked as many Spanish paprikas (pimenton) are. And although there are many types of paprika sold in Hungary, ranging from mild to fiery, the type most often exported is usually labeled simply "Hungarian sweet paprika." If you’re making paprikash or goulash, do seek out Hungarian paprika if you can; it’s typically the only spice called for and contributes most of the seasoning of the dish, so a good one will contribute to the depth of flavor you get. No matter what kind of paprika you use, be sure it’s fresh: Paprika looses flavor and becomes dusty-tasting after about 6 months.
Recipes for Paprikash
This recipe from Michael Symon uses bone-in chicken thighs and simple, classic Hungarian ingredients. An easy spaetzle recipe you make while the stew simmers is ideal for serving it over. Cabbage isn’t typically used in paprikash but adds heft and a nice serving of vegetables to the dish.
This quick-cooking version of paprikash uses small chunks of boneless, skinless chicken thighs simmered until tender in just 15 minutes, a bonus for weeknight cooks. Serve it with just bread, or over buttered noodles or spaetzle.
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Typical paprikash ingredients are combined with brown rice in this easy comfort casserole. The recipe calls for boneless, skinless chicken thighs for flavor and even cooking.
Ryan Liebe
Hold the chicken and try this vegetarian version of the Hungarian comfort stew. Rutabaga, sweet potato and Yukon gold potatoes make it delicious and hearty, and it cooks up in under an hour.
Goulash or paprikash? This recipe is a bit of a mashup of the two famous Hungarian stews but delicious and simple all the same. The slow cooker means you’ll have a excellent comfort meal with just a few minutes of prep.
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