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Stews & Saucy Dishes

Creamy Paprika Chicken

4 servings
Czech Simmering, Sautéing

There are many goulashes all around the world and this goulash may become your favorite. In this recipe you'll be introduced to a recipe which originated in Hungary and became a staple of Czech cuisine. This goulash is the perfect combination of pork, sauerkraut, and heavy cream, delivering decadent...

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... and well-balanced flavors wrapped up in a single meal. Pair this meal with a side of dumplings and this meal will hardly ever have competition.

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Chef Tom Chef Tom Founder
January 25, 2024
  • 45 min.
  • 45 min.
  • 1/5
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Ingredients:

Chicken:

Sauce:

Optional final touch:

Tools:

Recipes

Best served with:

Czech Side Bread Dumpling (Houskovy Knedlik)

Directions:

1. Meat preparation:

1.1.

Make sure that the chicken breasts are properly rinsed under cold water and the unwanted parts are removed.

1.2.

Do not cut into portions. We are going to cook the whole chicken breasts. Place on a plate.

1.3.

Evenly cover with 4 TSP of paprika (the total amount for all the chicken pieces).

1.4.

Generously salt and pepper.

Chef Tom Chef Tom Founder
Kitchen Guide

Meat & Fish Preparation

October 18, 2023

Correct preparation of meat and fish should be regular step for any cook. Basically, preparation starts with a thorough rinsing followed by the removal of unwanted parts to the portioning of the meat and fish (the exception to these rules would be ground meat). The major focus of this section is to explain the basic methods on already cut portions.

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2. Sauté:

2.1. Preheat sauce pan on medium-high heat with ¼ cup of frying oil and add:

1 medium onion – finely chopped

Sauté with occasional stirring until onions are glossy (about 3 – 4 minutes).

2.2. Add:

Chicken breasts from the previous step

Sear the chicken breasts until a light brown sear is reached (about 1 – 2 minutes from each side) while also continuing to stir the onions to make sure nothing burns.

3. Simmer:

3.1.

Simmer:

3.1.

1 TBSP of butter
4 cups of chicken broth
2 dry bay leaves
½ TSP of ground allspice
1 TSP of dried thyme

Thoroughly stir, and cover with a lid. Bring to a simmer (about 195°F).

3.2. Lower the heat to medium and cook for about 30 minutes with occasional stirring.

Tip:
Optionally, add water during stewing to dilute the sauce (if the sauce is thickening too much).

4. Shred the chicken:

4.1.

Keep the sauce cooking with occasional stirring.

4.2.

Remove the chicken from the sauce to the cutting board.

4.3.

Shred with two forks.

4.4.

Let rest for the following steps.

5. Finishing phase:

5.1.

Remove and dispose of bay leaves.

5.2. Place into a small mixing bowl:

1 cup of heavy cream
5 TBSP of flour
½ TSP of salt
½ TSP of ground pepper

Thoroughly stir together with a whisk. Then stir it into the sauce.

5.3. Cook without a lid with continuous stirring until the sauce thickens (about 1 – 2 minutes).

Note:
If you would like to have your sauce thicker, extend the cooking time for a few minutes until you reach the desired thickness. If you are in rush and don’t want to wait any longer, just simply dust with extra 1 TBSP of flour directly into the sauce, stir, and cook for an additional 1 minute.

5.4. Add:

shredded chicken

Cook for additional 2 – 3 minutes with constant stirring.

6. Final touch & serve:

6.1.

Taste and add salt and pepper if needed.

6.2.

Serve with a scoop of whipped cream and slices of side dumplings or rice or pasta.

About the Author:
Chef TomFounder
# 1
  • Published Recipes: 247
  • Av. Recipe Evaluation:
  • Location: Iowa, USA
  • Member since: 2023-02-02
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