"Chicken paprikash (Hungarian: paprikás csirke or paprikáscsirke) or paprika chicken is a dish of Hungarian origin; one of the most famous Hungarian stews. Cooked paprikas are common in Hungarian cuisine, and dishes cooked in a creamy, red paprika stew have been referred to as a Hungarian staple. The meat is cooked with a paprika roux."
"The dish is traditionally served with "dumpling-like boiled egg noodles" (nokedli), a broad noodle similar to the German spätzle. Other sides that it may served served with include tagliatelle (boiled ribbon noodles), rice or millet."
"The columnist Iles Brody's recipe called for chicken, onions, butter or lard, sweet paprika, green peppers, tomatos, clove garlic, flour, and sour cream. Other recipes are similar. Boneless, skinless chicken thighs are typically used. Veal (borjú) may occasionally replace chicken (csirke) in the recipe."
"Hungary is a major source of paprika and is thus more commonly used."
"In modern times, the word paprika is derived from the Hungarian paprika or the Serbian word paprika [паприка]; meaning pepper (Capsicum). The Hungarian paprika is a diminutive form of the Bosnian/Croatian/Serbian/Montenegrin papar, derived from the Latin piper or Modern Greek piperi. It came into currency in the 19th century. Many European languages use a similar word whilst examples from other languages include the Hebrew paprika [פפריקה] and the Japanese papurika [パプリカ]."
"The édes nemes Noble Sweet, the most commonly exported paprika; bright red and slightly pungent, is the preferred kind of paprika; it adds a rosy color as well as flavor. Sometimes olive oil and sweet red or yellow peppers and a small amount of tomato paste are used. The dish bears a "family resemblance" to goulash, another paprika dish."
"Capsicum peppers used for paprika are unusually rich in vitamin C, a fact discovered in 1932 by Hungary's 1937 Nobel prize-winner Albert Szent-Györgyi. Much of the vitamin C content is retained in paprika, which contains more vitamin C by weight than does lemon juice."
"Paprika is also high in other antioxidants. Prevalence of nutrients, however, must be balanced against quantities ingested, which are generally negligible for spices."
"The color of paprika is primarily due to the xanthophyll carotenoid zeaxanthin."
"According to the USDA, 1tbsp (6.8g) of paprika has the following nutritional content: Calories :19 Fat : 0.88g Carbohydrates : 3.67g Fiber: 2.4g Protein: 0.96g"
|Chicken Paprikash aka Chicken Hendl Recipe|
|1 lb. chicken|
2 tbsp olive oil
2 chopped onions
2 tbsp paprika
|1/2 cup tomato juice|
2 tbsp flour
1/2 cup sour cream
1-2 cloves of garlic (optional)
Defrost and/or clean chicken and cut into serving-size pieces. Sauté chopped onions in a large pot in oil until brown. Blend 1 tbsp paprika with the onions. Add tomato juice, garlic, and raw chicken to the mix. Cover the pot, and let it simmer on low heat for 1 hour. Remove the chicken from the stew. Blend in remaining paprika, flour and sour cream. Use a mixer of some kind, if necessary. Simmer for a few minutes, stirring constantly. Ladle sauce over chicken, and enjoy.
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