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chicken paprikash czech kuře na paprice
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Chicken Paprikash with Dumplings

Incredibly delicious, this is chicken paprikash served with bread dumplings, aka Czech kuře na paprice. Let's take our time and enjoy this goodness together, I invite you to the table!
Course Main Course
Cuisine Czech, Hungarian
Keyword chicken recipes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 3

Ingredients

  • 6 chicken thighs or 3 chicken leg & thigh quarter
  • 2 Tbsp sweet Hungarian paprika ground
  • 1 Tbsp pork lard or vegetable oil
  • 2 cups (480 ml) chicken broth
  • ¾ cup (180 g) sour cream with a fat content of around 20 %
  • 2 onions small, or 1 large
  • 5 allspice berries
  • salt

Roux

  • 1 Tbsp (heaped) all-purpose flour
  • 1 Tbsp (heaped) butter unsalted

Optional

  • ½ tsp granulated sugar

Instructions

  • Before you start cooking, peel the onion and chop it roughly. Salt chicken pieces from all sides.
  • In a wide pan with a thicker bottom, melt lard over higher heat. Place the chicken to the lard and fry each side for about 5 minutes. Remove the chicken and set it aside.
  • Reduce heat to medium. Add chopped onions to the same pan and fry until translucent. Use a flat-edged spatula and scrape the burned-on rests of the chicken from the pan's bottom. These are very tasty and deserve to be a part of chicken paprikash.
  • Add sweet Hungarian paprika and fry for 30 sec until stirring.
  • Pour with chicken broth, return the fried chicken pieces to the pan. Salt a bit, throw allspice berries into the liquid. Bring to a boil, then reduce the heat to a minimum. Cover with a lid and allow paprikash to simmer for 40 minutes or until the chicken meat is soft and tender.
  • Remove the cooked chicken, set it aside, keep the meat warm.
  • Make a roux: In a non-sticking pan, melt butter over medium heat until it starts to bubbling. Sprinkle in the all-purpose flour, fry for 1-2 minutes while stirring.
    Add the roux into the paprikash in small batches, whisk properly to avoid lumps.
  • Cover with a lid and let the sauce simmer for 15-20 minutes.
  • Remove from the stove, add sour cream, do not cook anymore. Stir well.
  • Strain the paprikash over a sieve. Discard rests got stuck in the sieve (onions, allspice berries).
  • Season the paprikash with salt to your liking. Optionally, add ½ teaspoon sugar.
  • Put chicken pieces back in a pan, let them warm up, and serve.

Notes

  1. Makes 3 yields.
  2. Arrange warmed slices of dumplings around the edge of a plate, place chicken pieces next to dumplings, and pour over chicken paprikash.
  3. Count on 2 pieces of chicken per 1 person. I used chicken 4 thighs and 2 Leg & thigh quarters; the amount was just enough for my three boys.
  4. Use sour cream and not heavy cream. Sour cream gives the right touch of flavor typical to this delicious dish.
  5. Do not use light sour cream; the minimum is with a fat content of around 20 %. The light version of sour cream could cause curdling the cream in the sauce.