Sunday, October 30, 2016

Ivanka's Chicken Paprikash (kuře na paprice)--serves about 10

Ivanka's chicken paprikash
You may remember my friend Ivanka from my recent post on Ivanka's Czech Guláš. After she returned home (to Colorado) she wrote me a lovely note including a description of her Chicken Paprikash (known as kuře na paprice in Czech) along with several beautiful postcards from Prague and photos. Here is my interpretation of this creamy chicken dish based on what she shared with me. Thank you Ivanka for the lovely pictures and delicious recipe!

Ivanka's Chicken Paprikash (kuře na paprice)--serves about 10


2 Tbsp oil
1 large sweet onion (about 12 oz), peeled, chopped
2 Tbsp Hungarian paprika
1 tsp ground black or white pepper
1/2 cup all-purpose flour
10 skinless chicken thighs (preferably with bones in), about 4-lbs
2 tomatoes (about 10 oz), skin and seeds removed, diced
5 bay leaves
32-oz chicken stock, fat free, reduced sodium
8-oz water
1 tsp salt
473 mL (pint) light cream
8 oz light sour cream


1) In a large pot saute onion in oil for about 10 minutes over medium high heat or until the onion is soft and slightly golden.
2) Add paprika, pepper, and flour. Saute about 30 seconds to a minute. May reduce heat a little to prevent the paprika from burning.
3) Add chicken, tomatoes, bay leaves and stock. Add extra water if needed in order to keep the chicken submerge. Turn the heat to medium high. Once the liquid comes to a boil turn heat to low and cover the pot. Cook for about 30 minutes or until the chicken is soft but not falling off the bones.
4) Remove the chicken. Season the broth with salt. Let the broth cool down.
5) Strain everything in the pot, remove and discard the bay leaves and puree the solid pieces with a little broth. Return the pureed liquid back to the pot.
6) Add the light cream and sour cream. Whisk until everything is blended and smooth looking. Return the cooked chicken back into the sauce and heat up the pot. Avoid boiling. Season with more salt if interested. Serve hot.

*According to Ivanka you may use skinless chicken legs, breasts, thighs or a combination of these. I prefer to use the chicken with the bones-in as they add more flavor.
*Ivanka tells me to add sour cream or whipped cream or half of each. I used sour cream and light cream for this dish. This dish is creamy but not heavy.
*I prefer to use sweet onion. You can use either white or yellow onion.
*I score the tomato with an "X" and put in boiling water for about 30 seconds to help peel the skin.  
*I used a 5 1/2 quart cast iron pot.
*You can serve this dish with dumplings, rice or noodles. I serve it with pasta. Use whatever utensils you have or prefer but I use chopsticks to eat pasta since I can eat it faster than a fork.

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