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- Chicken paprikash with cream
Chicken paprikash with cream
Ingredients
Step by step process
Onion and paprika base
- 1
For the chicken paprikash, start with the base. Chop the onion finely and let it soften and turn golden in oil over medium heat, which takes about 10 minutes.
- 2
Lower the heat to minimum, sprinkle in the ground sweet paprika, and toast it for just 30 seconds so it does not turn bitter. Add the pressed garlic and saute briefly.
TIP:Add ground sweet paprika to heated fat away from direct flame and immediately stir to prevent it from becoming bitter. Use the same method for other dishes with paprika.
Braising the meat
- 3
Skin the chicken thighs, cut them into larger pieces, then season with salt and pepper. Add them to the pot with the onion and sear on all sides so the pores close and the meat stays juicy.
- 4
Pour in a little water so the meat is half submerged, cover with a lid, and braise over medium heat for 30 to 35 minutes, until the meat is tender and pulls apart easily with a fork.
Thickening the sauce
- 5
Stir the all-purpose flour into the cream until smooth, so no lumps form. Pour the mixture into the pot with the meat while stirring constantly.
- 6
Simmer for another 5 minutes, until the sauce thickens. Season with salt and serve with pasta, rice, or bread dumplings.
More tips:
Add the cream and flour only at the end and do not let the sauce boil hard, or it may curdle. A gentle simmer and constant stirring are enough.
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Topic: Czech Cuisine
