Kuře na paprice (Chicken in Paprika Cream Sauce) by @lojdovale

45 min

4 servings

🍗

1 kg

Chicken thighs

🫑

1 large

Red pepper

🧅

1 large

Onion

🫙

14 g

Ground paprika

🌿

2 leaves

Bay leaf

🌰

5 berries

Allspice

🥛

240 ml

Whipping cream

💧

480 ml

Water

  1. Chop
    • yellow onion
    • red bell pepper

    Finely chop the yellow onion and red bell pepper.

  2. Season
    • chicken thighs
    • salt

    Season the chicken thighs with salt and black pepper.

  3. Heat
    • cooking oil
    • chicken thighs

    Heat the cooking oil in a lidded pot over medium-high heat. Brown the chicken thighs on both sides.

  4. Transfer
    • chicken thighs
    • yellow onion
    • red bell pepper

    Transfer the browned chicken thighs to a plate. Add the chopped yellow onion and red bell pepper to the rendered fat.

  5. Sauté
    • yellow onion
    • red bell pepper
    • sweet ground paprika

    Sauté the vegetables for 5 minutes until softened. Stir in the sweet ground paprika for 30 seconds.

  6. Pour
    • water
    • chicken thighs

    Pour in the water and scrape the bottom of the pot. Return the chicken thighs to the sauce.

  7. Add
    • bay leaf
    • allspice berries
    • chicken thighs

    Add the bay leaf and allspice berries. Cover the pot and simmer for about 30 minutes until the chicken is tender.

  8. Step
    • chicken thighs
    • bay leaf
    • allspice berries

    Remove the chicken thighs from the pot. Discard the bay leaf and allspice berries.

  9. Blend
    • yellow onion
    • red bell pepper
    • heavy cream

    Blend the vegetable sauce until completely smooth. Stir the heavy cream into the blended sauce.

  10. Return
    • chicken thighs

    Pull the chicken meat into bite-size pieces, discarding bones if present. Return the chicken to the creamy sauce.

  11. Warm
    • chicken thighs
    • heavy cream

    Warm the sauce gently for 2 to 3 minutes. Serve hot.

Kuře na paprice (Chicken in Paprika Cream Sauce) by @lojdovale

45 min

4 servings

🍗

1 kg

Chicken thighs

🫑

1 large

Red pepper

🧅

1 large

Onion

🫙

14 g

Ground paprika

🌿

2 leaves

Bay leaf

🌰

5 berries

Allspice

🥛

240 ml

Whipping cream

💧

480 ml

Water

Preparation Steps

  1. Step 1/11

    Finely chop the yellow onion and red bell pepper.

    🧅yellow onion
    🫑red bell pepper
    🔪chef's knife
    🪵cutting board

  2. Step 2/11

    Season the chicken thighs with salt and black pepper.

    🍗chicken thighs
    🧂salt
    ⚫black pepper

  3. Step 3/11

    Heat the cooking oil in a lidded pot over medium-high heat. Brown the chicken thighs on both sides.

    🫗cooking oil
    🍗chicken thighs
    🥢tongs
    🥄wooden spoon

  4. Step 4/11

    Transfer the browned chicken thighs to a plate. Add the chopped yellow onion and red bell pepper to the rendered fat.

    🍗chicken thighs
    🧅yellow onion
    🫑red bell pepper
    🥢tongs
    🥄wooden spoon

  5. Step 5/11

    Sauté the vegetables for 5 minutes until softened. Stir in the sweet ground paprika for 30 seconds.

    🧅yellow onion
    🫑red bell pepper
    🌶️sweet ground paprika
    🥄wooden spoon

  6. Step 6/11

    Pour in the water and scrape the bottom of the pot. Return the chicken thighs to the sauce.

    💧water
    🍗chicken thighs
    🥄wooden spoon
    🥢tongs

  7. Step 7/11

    Add the bay leaf and allspice berries. Cover the pot and simmer for about 30 minutes until the chicken is tender.

    🌿bay leaf
    🌰allspice berries
    🍗chicken thighs
    ✨lid
    🥄wooden spoon

  8. Step 8/11

    Remove the chicken thighs from the pot. Discard the bay leaf and allspice berries.

    🍗chicken thighs
    🌿bay leaf
    🌰allspice berries
    🥢tongs
    🥄slotted spoon

  9. Step 9/11

    Blend the vegetable sauce until completely smooth. Stir the heavy cream into the blended sauce.

    🧅yellow onion
    🫑red bell pepper
    🥛heavy cream
    🥄wooden spoon

  10. Step 10/11

    Pull the chicken meat into bite-size pieces, discarding bones if present. Return the chicken to the creamy sauce.

    🍗chicken thighs
    🥢tongs

  11. Step 11/11

    Warm the sauce gently for 2 to 3 minutes. Serve hot.

    🍗chicken thighs
    🥛heavy cream
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Herbs and Spices, Liquids

Ingredients

Chicken thighs, Red pepper, Onion, Ground paprika, Bay leaf, Allspice, Whipping cream, Water

Allergens

to inform

Dietetics

Dietary regimen

High protein, Low carbohydrate, Gluten-Free

Calories

610 kcal

Macro nutrients

Protein: 38g, Fat: 43g, Carbohydrates: 14g, Fiber: 3g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 115mg, Iron: 3.1mg, Potassium: 650mg, Sodium: 540mg

Vitamins

Vitamin A: 285µg, Vitamin C: 48mg, Vitamin B12: 0.8µg, Vitamin B6: 0.7mg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, tongs, wooden spoon, lid, slotted spoon

Appliances

Stove, Blender

Type

Type

Type Of Dish

Main Course

Occasions

Family dinner, Weeknight dinner, Comfort food meal

Origin

Source

Platform

instagram

Original Creator

@lojdovale

Origin

Cuisine

Czech, European

Geographic

Czech Republic, Central Europe

Various

Aspect

Texture

Creamy, Velvety, Tender, Juicy

Flavors

Paprika-rich, Savory, Mildly sweet, Creamy, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave above 32°C / 90°F for more than 1 hour), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Keep at or below 4°C / 40°F,Reheat until steaming hot), freezer : 3 months (Store in a freezer-safe airtight container,Leave space for expansion,Thaw overnight in the refrigerator,Cream sauce may separate slightly after thawing)