Chicken paprikash

[1][2] The meat is typically simmered for an extended period in a sauce that begins with a roux infused with paprika.

[1][4] Sometimes olive oil, sweet red or yellow peppers,[5] and a small amount of tomato paste are used.

[2][5] Other side dishes that it may be served with include tagliatelle (boiled ribbon noodles),[7] rice, or millet.

[8] Food columnist Iles Brody's recipe called for chicken, onions, butter or lard, sweet paprika, green peppers, tomatoes, clove garlic, flour, and sour cream.

Chicken paprikash was adopted as a Sabbath dish by the Jews of Hungary and Czechoslovakia and remains popular today amongst Ashkenazim.