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Slovenský Kurací Paprikáš
Slovak Chicken Paprikash
A comforting and flavorful Slovak take on chicken paprikash, featuring tender chicken pieces simmered in a rich, creamy paprika-infused sauce, often served with halušky or other dumplings.
🧂 Ingredienti
- 800 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 2 medium Onions(finely chopped)
- 3 tbsp Sweet paprika
- 1 tsp Hot paprika(optional, for a little heat)
- 2 tbsp All-purpose flour
- 2 tbsp Vegetable oil or lard
- 500 ml Chicken broth
- 200 g Sour cream
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Istruzioni
- 1
Heat oil or lard in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 2
Remove the pot from the heat and stir in the sweet paprika and hot paprika (if using). Stir quickly to prevent the paprika from burning.
💡 Consigli Professionali: Removing from heat is crucial to avoid bitter paprika. - 3
Return the pot to medium-low heat. Add the flour and cook, stirring constantly, for about 1 minute to form a roux.
- 4
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, stirring constantly.
💡 Consigli Professionali: Whisking continuously prevents lumps. - 5
Add the chicken pieces to the pot. Season with salt and pepper. Cover and simmer gently for about 30-35 minutes, or until the chicken is cooked through and tender.
- 6
In a small bowl, whisk the sour cream until smooth. Temper the sour cream by gradually adding a ladleful of the hot sauce from the pot, whisking constantly. Then, stir the tempered sour cream mixture back into the pot.
💡 Consigli Professionali: Tempering prevents the sour cream from curdling. - 7
Simmer for another 5 minutes, uncovered, until the sauce has thickened slightly. Do not boil after adding sour cream. Adjust seasoning if necessary.
- 8
Serve hot, garnished with fresh chopped parsley. Traditionally served with halušky, but also delicious with bread, potatoes, or rice.
💡 Consigli Professionali
- ✓Use good quality sweet paprika for the best flavor and color.
- ✓Don't overcook the chicken; it should remain tender.
- ✓Adjust the amount of paprika to your preference.
- ✓For a richer flavor, you can use chicken thighs with skin and bones, then remove them before serving.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add a bay leaf during simmering for extra aroma.
- Include a diced bell pepper (red or green) along with the onions.
- For a tangier sauce, use a mix of sour cream and a little plain yogurt.