Slovakia · Poultry
Slovak Chicken Paprikash (Kurací Paprikáš)
Living in Slovakia, this is the one we keep coming back to. Chicken legs in a paprika cream sauce, and the sauce is never made in a separate pan — it goes into the same pot the chicken cooked in. Add it a little at a time while you blend, and it stays silky instead of turning thick.
- Prep
- 15 min
- Cook
- 1 h 15 min
- Serves
- 4
- Level
- Easy
Method
- Put both oils and the chopped onion into the pot and start frying. Add the chicken legs and let them cook for about 20 minutes over medium-low heat.
- Add the spices and the garlic, mix well, and brown the meat on all sides.
- Half-cover the meat with water, and add the allspice and the bay leaf.
- Cook for about 20 minutes, turn the chicken over, then leave it on low heat for another 30 minutes.
- Lift out the chicken, and fish out the allspice and the bay leaf.
- Blend the cream, sour cream, tomato paste, flour and water together, then pour the mixture into the pot a little at a time, blending as you go — that is what stops the sauce going thick and lumpy.
- Put the chicken back and cook everything together for five more minutes.
Serve with potatoes, pearl couscous or bulgur — whichever is in the cupboard.
Watch it made
The full method, step by step, on the channel.