chicken paprikash

The dish can be prepared using édes nemes (sweet) or csípős nemes (spicy) paprika; it adds a rosy color as well as flavor.{{Cite web |title=Chicken Paprikash Recipe |url=https://cooking.nytimes.com/recipes/1018068-chicken-paprikash |access-date=2023-07-07 |website=NYT Cooking |language=en-US}} Sometimes olive oil, sweet red or yellow peppers,{{citation |title=How to Cook |page=52 |year=2011 |publisher=DK Publishing (Penguin)}} and a small amount of tomato paste are used.{{citation| first1=Linda |last1=Amster |first2=Mimi |last2= Sheraton| title= The New York Times Jewish Cookbook: More than 825 Traditional and Contemporary Recipes from Around the World| year=2003|publisher= Macmillan| page= 156}} 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 side dishes that it may be served with include tagliatelle (boiled ribbon noodles), rice, or millet.{{citation| first=Jane |last=Kinderlehrer| title=The Smart Chicken and Fish Cookbook: Over 200 Delicious and Nutritious Recipes for Main Courses, Soups, and Salads| year=2002| publisher= Newmarket Press| page= 89}}

Food columnist Iles Brody's recipe called for chicken, onions, butter or lard, sweet paprika, green peppers, tomatoes, clove garlic, flour, and sour cream.Jones, Evan. Epicurean Delight: The Life and Times of James Beard (1992). Simon & Schuster: p. 111.Cohen, Jayne. Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations (2008). Wiley and Sons: pp. 80–81. Other recipes are similar.{{citation|first1=Jane |last1= Grigson |first2= Yvonne |last2= Skargon| title= Jane Grigson's Vegetable Book| year=2006| publisher= University of Nebraska Press| pages= 390–91}} While quartered chicken parts are more traditional, modern interpretations of the recipe may call for boneless, skinless chicken thighs.

A version of paprikash (паприкаш) exists in Bulgarian cuisine; however, it includes smaller amounts of paprika being added to the sautéed onion at the beginning of the cooking and then adding cubed, usually green, sweet peppers. The dish is centered on the latter.

Chicken paprikash was adopted as a Sabbath dish by the Jews of Hungary and Czechoslovakia and remains popular today amongst Ashkenazim. Tomatoes are often included, and in Romania the dish was traditionally served with mămăligă.{{cite book |last1=Marks |first1=Gil |title=The Encyclopedia of Jewish Food |date=2010 |publisher=Houghton Mifflen Harcourt |isbn=978-0470391303 |pages=439–440}}{{Cite book|last=Roden|first=Claudia|title=The Book of Jewish Food|publisher=Alfred A. Knopf|year=1996|isbn=9780394532585|location=New York|pages=123}} When cooked by Jews, chicken paprikash typically does not include any dairy products,{{cite web |last1=Baur |first1=Joe |title=My Grandmother's Chicken Paprikash Recipe |url=https://www.myjewishlearning.com/the-nosher/searching-for-my-grandmothers-chicken-paprikash-recipe/ |website=My Jewish Learning |date=3 May 2021 |access-date=3 November 2022}} due to the Jewish prohibition against mixing meat and dairy.

Chicken paprikasch is also a dish commonly eaten by Danube Swabians.{{Cite web |title=Donauschwaben Kochbuch – Donauschwaben Kochbuch |url=https://donauschwaben-kochbuch.de/ |access-date=2023-09-15 |language=de-DE}}

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