Kuře na paprice is a dish many Czechs associate with their childhood. It’s creamy, fragrant, with tender meat.
Chicken meat that falls off the bone, creamy sauce with sweet paprika, served with dumplings or boiled potatoes or without any side dish at all… something about this dish makes it the favorite of many children.
There are different variations of this recipe, although the biggest difference is probably whether you use whole chicken pieces (or even a whole chicken) or dice the meat. In this recipe, we’ll be using chicken pieces (drumsticks or whole legs, breast, wings). If you want to use whole chicken, I recommend at least cutting it in half.
Ingredients:
- 500 g/17-18 oz of chicken meat
- lard/butter/oil
- 1 l/34 oz of water or broth
- 1 large onion
- 2 tbsp of all-purpose flour
- 2 tbsp of sweet paprika, ground
- salt to taste
- 100 ml/3.4 oz of heavy cream
How to make Kuře na paprice
Heat the grease in a pan and seal the chicken pieces, reserve for later. Chop the onion and fry until glassy. Then add flour and sweet paprika, stir constantly to prevent burning, fry about half a minute. Then pour in the broth little by little whisking carefully to make sure there are no lumps.
After you’ve added all the broth or water, add salt to taste, you can also add pepper or nutmeg, especially if you’re not cooking for small children. Put the chicken into the sauce, cover the pot with a lid and simmer for 30 minutes. The meat should be so tender that if you pick up a piece, the meat should fall off the bone.
Stir in the cream and let it simmer for another two minutes. Serve with Bread dumplings, Potato dumplings, boiled potatoes or any other side dish or even without any and enjoy this Czech classic. Dobrou chuť!
