This is a classic Czech recipe that I used to love as a kid (and I still do). It wasn’t on my mom’s cooking repertoire but I learned to adore it from – believe it or not – the good old communist school cafeterias. There are a lot of slight variations of Paprika Chicken but the one I use has been created by Lada Kovarova (www.recepty.atlas.cz). I played around with the Czech metric system and converted it into the American “cup/tbs” system. I also played around with the recipe a little and added/tweaked some stuff to make it taste even better (and you can do the same!)…
- 1 lb chicken breast
- 3/4 stick of butter
- 3/4 cup of milk
- 1/4 cup of half-n-half
- 1 onion
- about 3 tsp of paprika
- 1 tbs flour
- 1 cup hot/boiling water (or chicken broth)
- Cut chicken breast into large size pieces; salt and pepper them
- brown the onion in half the butter
- add paprika and immediately add about 1 cup of hot/boiling water (or chicken broth)
- add the chicken pieces into the pan and simmer until chicken is soft and done (15 min)
- take the chicken out and thicken the sauce with “jiska”
- “JISKA” = butter-and-flour mixture; to make “jiska” melt the rest of the butter on a pan and stir in the 1tbs of flour.
- simmer until sauce thickens
- add in the milk and half-and-half and and simmer until the sauce thickens once again
- Serve with rice
Here are my additions:
- Cut up 1 red bell pepper and either roast in up in the butter together with the onion or just throw it in while you are simmering your chicken; it makes the whole meal taste little more healthy
- Squeeze some lemon juice into the sauce, but at the END so that your sauce doesn’t clump up.
- The comments at the recipe site also said to add into the sauce about 1tbs of mustard. I tried that too and it works great with it as well.
- I also don’t take the chicken out, I just let it simmer with all of the other stuff