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Chicken paprikash
Chicken paprikas ((ハンガリー語:paprikás csirke) or ''paprikáscsirke'') or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the ''paprikash'' preparations common to Hungarian tables.〔Sheila Lukins, ''All Around the World Cookbook'' (1994). Workman Publishing: p. 378.〕 The name is derived from the ample use of paprika, a spice commonly used in Hungarian cuisine. 〔Sheila Lukins, ''All Around the World Cookbook'' (1994). Workman Publishing: p. 378.〕〔Rick Steves and Cameron Hewitt, ''Rick Steves' Budapest'' (2011). Avalon Travel: p. 243.〕 The meat is typically simmered for an extended period in a sauce that begins with a paprika-infused roux.〔Jacinta O'Halloran. ''Fodor's Budapest'' (2007). Random House Digital: p. 81.〕
==Preparation==
The ''édes nemes'' (sweet paprika) is the preferred kind of paprika; it adds a rosy color as well as flavor.〔〔DK Publishing, ''How to Cook'' (2011). Penguin, p. 52〕 Sometimes olive oil and sweet red or yellow peppers〔 and a small amount of tomato paste are used.〔Linda Amster and Mimi Sheraton. ''The New York Times Jewish Cookbook: More than 825 Traditional and Contemporary Recipes from Around the World'' (2003). Macmillan: p. 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 sides that it may be served with include tagliatelle (boiled ribbon noodles),〔 rice or millet.〔Jane Kinderlehrer. ''The Smart Chicken and Fish Cookbook: Over 200 Delicious and Nutritious Recipes for Main Courses, Soups, and Salads'' (2002). Newmarket Press: p. 89.〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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