Paprika chicken / Kure na paprice Paprika chicken / Kure na paprice | Czechmatediary

Paprika chicken / Kure na paprice

cooking.jpg This is a classic Czech recipe that I used to love as a kid (and I still do). It wasn’t on my mom’s cooking repertoire but I learned to adore it from – believe it or not – the good old communist school cafeterias. There are a lot of slight variations of Paprika Chicken but the one I use has been created by Lada Kovarova (www.recepty.atlas.cz). I played around with the Czech metric system and converted it into the American “cup/tbs” system. I also played around with the recipe a little and added/tweaked some stuff to make it taste even better (and you can do the same!)…

Ingredients:

  1. 1 lb chicken breast
  2. 3/4 stick of butter
  3. 3/4 cup of milk
  4. 1/4 cup of half-n-half
  5. 1 onion
  6. about 3 tsp of paprika
  7. 1 tbs flour
  8. 1 cup hot/boiling water (or chicken broth)


Method

    • Cut chicken breast into large size pieces; salt and pepper them
    • brown the onion in half the butter
    • add paprika and immediately add about 1 cup of hot/boiling water (or chicken broth)
    • add the chicken pieces into the pan and simmer until chicken is soft and done (15 min)
    • take the chicken out and thicken the sauce with “jiska”
      • “JISKA” = butter-and-flour mixture; to make “jiska” melt the rest of the butter on a pan and stir in the 1tbs of flour; stir jiska for few seconds until it browns a little
    • simmer until sauce thickens
    • add in the milk and half-and-half and and simmer until it reaches desired thickness
    • Serve with rice

    Here are my additions:

    1. Cut up 1 red bell pepper and either roast in up in the butter together with the onion or just throw it in while you are simmering your chicken; it makes the whole meal taste little more healthy
    2. Squeeze some lemon juice into the sauce, but at the END so that your sauce doesn’t clump up.
    3. The comments at the recipe site also said to add into the sauce about 1tbs of mustard. I tried that too and it works great with it as well.
    4. I also don’t take the chicken out, I just let it simmer with all of the other stuff

    By the way if you are looking for a Czech cookbook yourself, this is a great one:

    If you liked this post buy me a coffee! (Suggested:$3 a latte $8 for a pound) Thanks!

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