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Chicken paprika is one of the best dishes that quickly entered Czech cuisine from Hungary, and perhaps that is why many less experienced cooks respect its preparation. Chicken paprikash is described as a dish that is quite difficult to cook. But that’s not entirely true. Although there are a number of procedures that require certain culinary skills, there are also many that can be mastered by a complete novice. And the resulting taste of the dish is absolutely amazing!
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Czech cuisine offers many dishes that have no competition and many cannot afford them. In addition to fillet in cream, pork dumpling or traditional fried schnitzel, there is also chicken with paprika, which stands out for its incredible taste. Although originally from Hungary, like goulash, for example, this dish quickly found its place of honor in Czech cookbooks. However, its preparation can be quite a difficult task, and fewer and fewer people start cooking this delicacy. But one recipe is very different from the others. And above all in its simplicity, which appeals even to less experienced cooks.
Instead, reach for real Hungarian paprika. It has a more pronounced color and taste.
Ingredients for Chicken Pepper
The main part of this well-known dish is, as the name suggests, chicken and also ground sweet pepper. If you decide to cook it, go for chicken thighs, which add much more flavor to the sauce than, for example, chicken breast. As for other ingredients, such as paprika or cream, choose their higher-quality varieties in the store. Get a cream that is fatter, ideally thirty percent or more. Take, for example, Hungarian paprika. It will take this whole dish to a much higher level.
Chicken paprika for complete beginners
Chicken paprika goes well with potato gnocchi.
you will need:
1 kilogram of chicken legs
1 large onion
1 tablespoon of ground red pepper
200 milliliters of whipping cream
1 tablespoon of plain flour
500 milliliters of water
Wash the chicken thighs and dry them with a paper towel. Heat about two spoons of oil in a large pan and fry the finely chopped onion on it. Add the chicken legs to the pot and lightly fry them on each side. Then we sprinkle them with red pepper, which we only let them smell for a short time, otherwise it could become bitter, and we pour water into the pot. Season the contents of the pot with salt and pepper and let the meat cook under the lid until it becomes soft (about 45 minutes).
Then remove the meat from the pan and finish the sauce. Pour half of the cream into it and if a significant part of the water has evaporated during cooking, add it as well. Boil the sauce. In a small bowl, mix the flour with the rest of the sour cream and about two tablespoons of sauce. Then gradually pour the mixture into the sauce until the sauce is thick enough. In the meantime, beat the sauce with a whisk so that there are no lumps. At the end, we mix it with a stick blender so that the pieces of onion do not swim in it.
Separate the meat from the bones and return to the sauce. You can leave it whole, but if you plan to serve the sauce to children, they will definitely appreciate not having to wrestle with the whole leg on the plate. Season the sauce as needed and serve. Ideal with bun dumplings, potato gnocchi or rice.
TIP: If you like a more pronounced taste of the sauce, you can spice it up with about a tablespoon of lemon juice at the very end.