Chicken Paprikash Recipe - Kuře na paprice - Czech Cookbook
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- Опубликовано: 5 окт 2024
- Delicious chicken paprikash paired with gnocchi. I grew up having this dish pretty often and now you can make it as well!
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Dear - my father (Czec) died at the age of 87 back in 2013. One of my many regrets was not paying attention to him when he was trying to teach me this recipe. He would make it with dumplings & it was unlike anything you'd ever find in a restaurant. Thank you for posting.
I hope this will bring many wonderful memories of your father! Many greetings to Canada. :)
This is the closest recipe to what my mother made. Her recipes were from memory and everything was measured by sight and handful. I should have paid more attention when she made it. It is such a rich dish.
my czech grandma used to do this soooo yummm❤❤❤✨✨
The Silk Road went through what is now Czechia. This recipe reminded me of that.
oh my! this is wonderful! I used thighs instead , and it turned out perfectly. I also served gnocchi and peas and carrots. the sauce is excellent, plenty left over for tomorrow. Thank you for the great ideas! take care. ..
I am happy to hear! :)
Thanks for the recipe! This is totally my most favorite czech dish! :D
:) I really enjoy it as well.
Thanks for the recipe. I'm from Ostrava and I love this dish. I make it for my wife and it's her favorite. I find it easier to cook the chicken, pull it while thickening the sauce, pull the chicken and then throw it back in the pot. makes it eating it less messy.
+jacobstacho Sounds great! :)
i am from Ostrava also :)
Hey, we have a very similar dish in Croatia too, we border Hungary, so. Great recipe!
Wow, amazing. This dish is popular I see. :)
I am also using sour cream and it taste perfect....favourite dish in my house...
So excited to try this. I'm starting a family Czech traditiion in my home. At least once a month I will have my "Czech Sunday" where there will always be a new Czech meal. This is going to be one of the first. Also, What can you do with the extra sauce/soup? I will pour into ice cube trays and freeze for something, as soon as I know what it taste like. Thanks!!!
That is wonderful Linda for you to do that! I love the idea. :) You can add more drumsticks or more other chicken meat and this way you can eat it as leftovers next day, if you don't mind leftovers. :) Or I like the sauce over pasta without any meat. Also great combination. :)
Thanks for the recipe, just cooking it for my wife when she comes back home from work ;) next going to make knedlik :D Zdravime z Anglie
That is wonderful! I am sure she will be excited! :) Posilam spoustu pozdravu do Anglie. :)
Love your accent! This look delish!
Thank you :)
Instead of half and half I use a little heavy cream and also sour cream.
True comfort food!
Very true :)
oh my goodness, great recipe. thank goodness for the Hungarians, huh?!! Even though they don't really like Romanians much because they say we stole : )) there land after WWII. Wasn't me. I wasn't even born yet : )). But I love these recipes from the Unguri. We have a ton of them. On a side note, looking at the dates of rec. when they were published sadly reminds me of our brother-in-law that was still with us. He died 2 years later of a sudden heart attack at a young age : (( leaving behind my sis. and 5 young children. We know he's in a better place but miss him.
I am sorry to hear about your brother in law! That is very tragic. :(
Looks delicious !!
Thank you 😊
Great food. In this recipe I use some whole pepper corns and whole allspice, also instead of 1/2 and 1/2 I use sour cream. Any thought on this method??
If you enjoyed the flavor, that is all that matters. ;)
Old czech recipes were originaly with sour cream, but changed due to tourist preferences, plus sweeter dishes makes you drink more beer. You can use whole pepper corns, but remove them from the sauce when it is ready - it should be smooth.
Perfektní!
Dekuji :)
How can I buy your cookbook? and please make a baking book too!
My book has baking as well. 😉 amzn.to/2W3J5yL
Mine is so different from this. But it looks as if the end result is the same!
:) There are lots of different ways to cook any meal. But hopefully it all taste good and we all enjoy it. :)
Your cookbook is sold out! Will it be back?
Yes it is on the way. It is shipped by sea so it takes longer. I hope soon it will arrive.
That's milk or cream??
+Petr Jadud It is half and half (half and half is made of milk and whipping cream so you can substitute with 1 cup fat free milk and 1 cup whipping cream.
That's how chicken pap should be made. Skin on, bones in. You lose so much flavor if you use only boneless skinless tasteless textureless chicken breast. "Americanized" old world recipes suck compared to the real deal.
Thank you George! Yes, much more flavor this way. :)
👋👍
Where is the sour cream??
We don’t do sour cream. It is more Hungarian.
Which was is more Hungarian and which way is more Czech
Never add raw flour to cream or any liquid, better to make a roux , cook out that raw flour with butter. Then add your liquid. I would of browned off the chicken as well.
This is how traditionally it is made. We do have other sauces where roux is the base and others where there is already plenty of fat, so this way we do flour/water or cream mix. 😊 Each dish requires different method. Roux doesn’t work in every dish. 😉
@@czechcookbook Here roux works very well and is recommended. After you remove chicken from the pot add milk and roux, boil for 15 mins, stir time to time and after that add cream, at the end you can use stick blender to make sauce smoother. Also speaking about traditional Czech dish while using olive oil as a base is totally wrong. For this sauce it is best to use sunflower oil and add a bit of butter. I would avoid using olive oil in traditional Czech recipes at all. But overall it is one of the better recipes for Kuře na paprice. Maybe one more thing. It is better to first roast chicken only in oil and butter. Remove it and then put onion and once ready add paprika. This way you can roast chicken more without danger of burning paprika that would make the whole think bitter. Your order is ok - it is faster but more dangerous for beginners to possibly ruin it if they follow it.
Yummy, but pressure cooker cooks chicken in 15 minutes
Same like cooking chicken stock, this one shouldn't be rushed. ;)
Yes! Thanks to the Hungarians. That is yummy.
Agreed!
And for their paprika! I only buy Hungarian paprika. :)
czechcookbook I only use Hungarian and Spanish. Spanish pimentón dulce is nice too.
LOVE YOU, BUT NO HALF AND HALF...USE SOUR CREAM.
In Hungary yes, not in the Czech Republic 😉 I am making Czech recipe.
This is Hungarian food, not Czech.
We used to be part of Hungarian Austrian Empire so many dishes evolved from these times. ;) We put our own twist on it. It is different than Hungarian version. I went to Budapest and tried it. :)
@@czechcookbook Oh I see. My geography is much better than my history lol.
James’s Better Cooking no worries 😉
@@czechcookbook I have subscribed 👍
HI ...originally this recipe is from France
en.m.wikipedia.org/wiki/Chicken_paprikash
Hungarian.
Yeah, and croissants are from Japan 🙄