Kuře na Paprice (Czechia)


  • 4 chicken legs or breasts (with bones and skin)
  • 2 tablespoons butter or oil
  • 1 large onion, finely chopped
  • 3 tablespoons sweet powdered paprika (Hungarian type is preferred)
  • 1 teaspoon of salt
  • 1/4 teaspoon black pepper
  • 2 cloves of garlic, finely chopped
  • 1 cup chicken broth
  • 1 cup cream or yoghurt
  • 2 tablespoons tomato puree or 1 medium tomato, grated
  • 1 tablespoon flour (optional, to thicken the sauce)
  • Fresh parsley, chopped (to garnish)


Melt the butter in a large skillet or saucepan. Season the chicken pieces with salt and pepper and fry on both sides. Fry on both sides for 4-5 minutes until golden brown. Then take it from the chicken.

Add finely chopped onion in the same pan and fry until it turns pink. Add garlic and fry for 1 more minute.

Add the paprika powder and stir quickly, then add the tomato puree or grated tomato.

Add chicken broth and mix. Return the chicken pieces to the pot. The chicken should be completely submerged in the sauce. Cook over low heat until the chicken is tender, about 25-30 minutes.

Remove the chicken from the pot. Add cream or yoghurt to your sauce. If you want a thicker sauce, mix the flour with some sauce in a bowl and pour it back into the pot to thicken the sauce.

Return the chicken to the sauce and heat through.

Sprinkle chopped fresh parsley on top when serving.

Serve kuře na paprice with plain boiled rice or white bread knedlíky.

ENJOY YOUR MEAL

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