Savory, meaty, and hearty, Hungarian food is perfect to warm you up on a cold night. If you’re not careful with portion control, it’s also great to “put some meat on those bones,” a perpetual wish of my German grandmother for me. All that can be summed up in one word: delicious.
Chicken paprikash is one of the most famous Hungarian dishes along with goulash. Paprika, though, is one of a group of peppers known as sweet peppers, which cross-react with latex, so I set out to make this fabulous dish without its namesake spice. Along the way, I ended up making other changes that made it a little less “chicken paprikash” but still quite “paprikesque.”
I hope you enjoy it as much as I do!
- Chicken is sometimes injected with “natural flavorings” or unidentified “spices.” Read labels carefully to make sure you are not eating anything you might react to.
- Read the label on the green chili can. Most contain just the chilis, water, and citric acid as a preservative, but it’s always good to double check. Note that although citrus fruits cross-react with latex, it’s not the citric acid that causes the reaction, according Dr. Phil Lieberman of the American Academy of Allergy, Asthma and Immunology.
- Tomatillos, while related to tomatoes, are not the same species or even the same genus. That said, if you’ve never eaten them before, be sure to try them, as all new foods, carefully with the guidance of your allergist.
- Gluten-free oat flour is wheat-free and technically gluten-free, but some people with gluten intolerance are also unable to tolerate avenin in oats. If that is your situation, you can replace the oat flour with 1 1/2 Tbsp. of corn starch.
- Broth often has unidentified “spices” or “natural flavors” of unknown origin as well as known ingredients like celery and soy, which cross-react with latex. Be sure to choose a broth that is free of cross-reactive ingredients or make your own.