Chicken Paprikash – Kuře na paprice

Tender chicken in a creamy paprika sauce, served with gnocchi. A classic Czech comfort meal full of rich flavor.

Kitchen essentials:
Sweet Hungarian paprika https://amzn.to/3NoncGs
Smaller colander with handle https://amzn.to/3zYsXYk

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Serves: 5
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minute

Ingredients:

2 lbs (900g) chicken thighs
1 small onion
2 Tbsp oil
1 Tbsp paprika
3 1/2 cups (840ml) water
1/2 Tbsp salt
1 cup (240ml) half and half
1/2 cup (70g) all purpose flour
1/2 tsp granulated sugar

Directions:

• Wash 2 lbs chicken thighs.
• Put salt on both sides of the chicken. Set it aside.
• Chop 1 small onion and transfer into a pot.
• Add 2 Tbsp of oil. Turn the stove on high and roast the onions mixing occasionally when you see little bit of color. Roast until light brown. Lower the heat to medium high.
• Add the chicken into the pot skin down. Roast for little bit and turn to the other side.
• Sprinkle 1 Tbsp of paprika over all chicken.
• Add 3 1/2 cups of water. Raise the heat to the highest temperature.
• Add 1/2 Tbsp salt, partly cover the pot with the lid and bring to boil.
• Boil it for 40 minutes on a gentle boil or more until the chicken is soft.
• Sometimes come and turn the chicken if the chicken isn’t completely submerged. Stir few times to make sure no chicken is stuck to the bottom of the pot.
• Turn off the stove and transfer all the meat unto a plate. Set aside.
• Into a bowl add 1 cup half and half and 1/2 cup all purpose flour. Whisk all together very well to not have any flour chunks.
• Turn the stove back and bring to a gentle boil.
• Submerged a colander into the pot.
• Pour the thickening fast into the colander and stir inside the colander while keeping it submerged. Mix also under the colander to mix the sauce with the thickening. Submerge it back inside the sauce and try to mix it more. (You will have some leftover flour chunks inside the colander, discard them.)
• Add 1/2 tsp granulated sugar.
• Raise the heat and while continuously stirring bring it back to boil.
• Boil it for few minutes to thicken the sauce.
• Cover the pot with lid and set aside.
• Prepare a plate for meat.
• Discard the skin. Rip pieces of meat away from the bone and put in the prepared plate. (Be careful since the meat close to the bone will still be hot.) Discard all the bones.
• Add meat back into the sauce and stir it all together.
• If the sauce isn’t hot to your liking, put it back to the stove and bring to boil.
• Pair with gnocchi, dumplings or pasta.