In the Czech kitchen: Make tender, perfectly spiced chicken paprikash

The Czech take on this Hungarian chicken stew (Kuře na paprice) is as easy to make as it is warm and comforting. The perfect weekend meal!

Ambiente

Written by Ambiente Published on 19.10.2024 12:30:00 (updated on 18.10.2024) Reading time: 2 minutes

Food & Drink
Photo via Ambiente
Photo via Ambiente
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The Czech kuře na paprice, a variation on the Hungarian chicken stew also called chicken paprikash, is a rich, comforting dish showcasing tender chicken simmered in a creamy, perfectly spiced paprika sauce. It's the perfect meal to warm and satisfy on those chilly autumn days and a must-learn for anyone intent on perfecting their Czech cooking repertoire. Bring a taste of Prague to your table with this simple recipe from the chefs at Lokál pub.

Chicken paprikash (Kuře na paprice)

Serves 5

Ingredients

  • 300 g white onion, finely chopped
  • 600 g chicken thighs
  • 120 ml heavy cream
  • 1 red bell pepper
  • 1 green bell pepper
  • Juice from half a lemon
  • 50 g butter roux
  • 60 g lard
  • 3 allspice berries
  • 2 bay leaves
  • 1 1/2 heaping tbsp sweet Hungarian paprika
  • Salt and pepper, to taste
  • 1 liter chicken broth
  • 500 g elbow macaroni or similar pasta
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Insturctions

  • 1.Sauté the vegetables: Finely chop the onions and both peppers. Sauté them in lard over medium heat. Pro tip: Save the pepper stems and boil them in a little water. Add this pepper-infused liquid to your chicken broth for extra flavor.
  • 2.Sear the chicken: Add the chicken thighs to the pan and sear them on all sides with the vegetables.
  • 3.Add spices: Once the chicken is browned, stir in the allspice, bay leaves, and Hungarian paprika. Let the spices bloom for about a minute, allowing the paprika to release its flavor.
  • 4.Simmer: Pour in the chicken broth, season with salt and pepper, and simmer the chicken until it’s tender and cooked through.
  • 5.Shred the chicken: Once the meat is falling off the bone, remove it from the pan, shred it, and set aside.
  • 6.Finish the sauce: Stir the butter roux into the remaining sauce and let it cook for about 5 minutes to thicken. Add the cream to create a silky, smooth sauce.
  • 7.Brighten with lemon: Just before serving, stir in the lemon juice and return the shredded chicken to the sauce.
  • 8.Cook the pasta: Boil your pasta in salted water, drain, and serve alongside the chicken paprikash.

SHORTCUT: Head over to the Ambiente e-shop and stock up on ready-made jars of their most popular dishes, like chicken paprikash. Just heat the sauce in a pan, cook up some pasta, and enjoy a no-fuss Czech feast.

In the Czech Kitchen is a weekly column in cooperation with Ambiente’s culinary experts. Established in 1995, the Prague-based collective of pubs, restaurants, and fine-dining outlets has transformed the Czech culinary landscape and contributed to the widespread awareness of quality food service and production in Czechia. Follow their socials or book your table at www.ambi.cz.

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