Chicken Paprikash – Kuře na paprice

IMG_8424

Ingredients:

Serves: 6
Prep: 15 min.
Cook: 1 hr.
Total: 1 hr. 15 min.

6 chicken drumsticks
1/2 onion
1/4 cup oil
2 Tbs Hungarian paprika
7 cups water
1 Tbs salt
2 cups (16fl.oz) half and half (half and half is made of milk and whipping cream so you can substitute with 1 cup milk and 1 cup whipping cream)
3/4 cup flour
1 tsp sugar

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47 comments
  1. Hello Kristyna!

    I would love to do this recipe, but can’t find half & half in my part of my country. I think I’ll substitute it either with 5% or 15% light cooking cream.

    By the way, we are going back to Czech Republic for the 4th time in 5 years 😉 I always find an excuse to go back, like “Oh, I found cheap tickets to go to Germany, but we will arrive in Prague!”). Also, I want to practice my Czech words/sentences and someday speak this wonderful language. We will arrive in Prague, then go to Karlstejn (day trip), Cesky Krumlov, Ceske Budejovice, Tabor, Trebon, …Do you have any favorite towns/cities in Bohemia ? We will stay close to the German border since we will be heading off for Nuremberg/Rothenburg afterwards.

    We’ve already been to Plzen, Kutna Hora, Hradec Kralove, Brno, Olomouc and, of course, Prague.

    I will let you know how the recipe works with whatever cream I will choose to use this weekend 😉

    Julie

    1. Hi Julie,
      Wow that is so great you are going back to Czech. I hope we can go soon as well. You have seen some amazing places. And you will see some more this trip. Since I am from Brno I am more familiar with Moravia region. I would recommend seeing Hluboka nad Vltavou castle. It is so pretty. And you will LOVE Karlstejn.
      For your question. Half and half here represents half a milk and half a whipping cream. So you can use for this recipe one cup milk and one cup whipping cream. Good luck and let me know how you like it. 🙂

  2. Hi Christina! I tried this recipe, I substituted half&half with what you suggested, used some regular sweet paprica because I couldn’t come up with hungarian one and I followed your intructions religiously! The soup turned out to be super fluffy, like foam and the chicken tasted marvelous! I tried to make some potato gnocchi too and I couldn’t quite figure out how they could complement the dish, but as soon as I dipped one into the soup, I literally WORSHIPPED YOU!! Keep on the good work, I’m looking forward to hearing more of you! Take care! 🙂 x

    1. You made us laugh out loud. 😀 Thank you for your great comment! Regular sweet paprika is also perfect. Just stay away from the smoked one. Smoked paprika just taste very different. I am telling you those gnocchi are amazing with this dish. 🙂 xx

  3. Tried it today! My daughter LOVES it! Thanks for the recipe!

    1. I am glad you enjoyed it. 🙂

  4. I finally made the kure na paprice last week. I was all out of hungarian paprika (there is only one brand I trust and love!), I had to go to Montreal to get some (8 hour-drive from where we live).

    I made it with half heavy cream/half milk. It was delicious, the sauce was creamy, silky and felt almost like a cloud (if that makes sense!).

    Thanks for another great recipe. We are never disappointed when I cook your recipes!

    Julie

    1. Wow Julie, that is a dedication. 🙂 Is it expensive to have amazon to ship it to Canada? I wonder if that would be cheaper than driving so far. Thank you for all your nice comments. I truly treasure each one of them.

      1. I tried to order the paprika from Amazon.com, via your store, but I couldn’t place the order since I live in Canada. I think there are restrictions when it comes to food items…I also tried the “Better than bouillon”, didn’t work either!

        Don’t worry, my parents live there so I got to see them at the same time 😉

        1. Hm, that is strange, but they probably have those limits for sending food out of USA. That is great that you got to see your parents. That works. 🙂

  5. I just made this exactly how you show it and it was perfect…love it

    1. I am glad to hear. 🙂

  6. Thanks a dik for this site! You are great! When my mom passed away i was so sad she never taught me how to cook czech but thanks to you i could do this!!

    1. I am sorry about your mom Kat. But it makes me so happy to know that what I am doing brings smiles and memories. Thank you for letting me know. 🙂

  7. Btw i think it is pronounced as in czech in italian/english, with a hard k-sound.
    I made the noky (hard work) and sauce with chicken breast (cooked it shorter) was heavenly.
    Cant figure out how to post pic on here….

    1. I am glad you enjoyed the meal. 🙂 Yes noky do take some time to make, but at the end it is all worth it. 🙂 Join us on Facebook so we can see your photos. We would love to. 🙂

  8. Btw what is that flour you are using? What is it called in czech? Hruba?

    1. Wondra flour is more course and also called instant flour. It would be equivalent of polohruba mouka since it is not as course as hruba flour.

  9. Made this a couple months ago.
    My family loved it . Making it again soon !!!!
    I’d say i think i like this better than my grandmas but havent had hers in a few years.
    GREAT RECIPE

    1. 🙂 That makes me happy to hear!

  10. I was wondering could i freeze the leftovers,

    1. I am not sure it would work. I think the sauce would separate. I don’t normally freeze sauces. Maybe you can try to freeze little and see how it will turn out. 😉

  11. Hi Kristyna!
    I made this delicious recipe last night for 14 people! Everyone loved it! We always called the gnocchi “shkoobanky” when my grandma made them. She had a special tool that she hooked onto the rim of the pot of boiling water and put the dough into it. It was round and had lots of holes in the bottom, made out of metal. So when you stir the dough little pieces break off and drop into the boiling water. Do you know what I am describing? Is it available for sale anywhere? Thanks again for this great recipe!

    1. Hi Linda!
      I am so glad everybody enjoyed this meal. 🙂 That makes me happy to hear. And wow, that is a lots of people. 🙂 I know which tool you mean. I am not sure if you can even find it in USA. 🙁

      1. Isn’t that tool to make spatzel? A German friend gave me the tool to make this, however I’ve never made it yet and would love to try. I buy pre-made gnocchi in Italian stores or the Italian sections with pasta noodles. They work great as little dumplings for many of our Czech/Slovak savory dishes.

        1. Yes there is a tool but we like to make it this way. 🙂 Yes those store bought Italian gnocchi are very tasty. 🙂

  12. Another of your recipes that was a hit with my husband!!! It was a last minute decision to make the chicken paprikash since I didn’t get ti the supermarket until 4:30. So, I could only make mashed potatoes instead of the noky. The cream gravy made with 1/2 & 1/2 is fantastic! I used Wondra Flour instead of regular flour to thicken the sauce, and I didn’t even need the strainer–no lumps and easy to thicken. I have leftover sauce, but it will be no problem to use up! So yummy!,

    1. That is wonderful to hear how much you enjoyed the Chicken Paprikash. 🙂 Now I want some. 😀

  13. could you please convert the video to written recipe? it looks delicious & I really want to make this version

    1. I am sorry, but I don’t have recipes written down. But we are working on a cookbook where we will have all these recipes.

  14. I must note that the Chicken paprikas is not a Czeck recipe but Hungarian! I am from Slovakia and my grandmother who was Hungarian thought me how to cook it using Hungarian paprika and therefore it is called paprikas which is Hungarian word. I dont use that much water, it is not necesery because chicken cooks fast, and I use thick sour cream with much less flour and no straining is necessary. J

    1. Yes i know very well it originated in Hungary. We used to be part of Austrian Hungarian empire so many dishes are created from that time. There are many different varieties for each dish. This is how we cook it in our family. Last year I went to Budapest and had this dish and it was very delicious yet different. I always make sure to use Hungarian paprika. I use word paprikash, because that is how this dish is named in USA.

      1. Thank you for admiting that part of the old Czechoslovakia was Hungarian territory. I came from old Komunist Czechoslovakia and at that time, I would not find one single Czech person who would admit to have anything to do with Hungarians at all!

        1. That is sad 🙁 I am very thankful for many dishes we have now thanks to Hungarians. 🙂

    2. My mom made this with sour cream… I wish I had her recipe, but I do remember the sour cream. she also made bread dumplings with this. We had bread dumplings and zelle with pork, duck, goose and what she called goulash.

  15. I wanted to make this dish as I have never heard of it before and you make it look so delicious however I did not have half and half so my husband suggested I use coconut milk … which I raised my eyebrow to and promptly told him “then it wouldn’t be chicken paprikas!”
    I broke down and decided to give it a try. I followed everything else in the recipe though, and I tempered the coconut milk with the paprika soup so it would not break down and then mixed it in and continued cooking. Oh my goodness it was so amazing. Now I want to try the recipe with the half and half as I am sure it will be even better!
    Thank you for the wonderful recipes. I will try some of the others soon.

    1. Yay! I am glad to hear you enjoyed it! I hope my other recipes will be success as well.

  16. Hello kristyna,
    I would like to make this dish soon. Do you have a recipe for the dumpling thing to go with the chicken??

    Thank you.

    1. On my website I have gnocchi and dumplings. In category sides.

      1. Thank you!!

  17. Hi Kristyna,
    My mother, the daughter of Bohemian immigrants, was not a big Czech cook, but she did make Chicken Paprikash. It was one of our favorite dishes. She made it slightly differently; she added sour cream instead of half and half and she added diced green peppers with the onions. She would use a cut up chicken vs. just drumsticks. And, since we didn’t like dumplings, she would sometimes serve it over rice. But it was still delicious! I’m so glad that I came across your cookbook thanks to fellow classmates of Czech descent.

    1. Hungarians add sour cream into their paprikash. Which is where it originated from. 🙂 I hope you enjoy my recipes. 🙂

  18. Hi everyone, my mother was from a small town near Prague. My dad was from Yugoslavia.not sure of town.my dad came here at age 14. My mother was in her mothers belly yet.born in USA.my dad died in 1957 3 weeks after I was born.he was 50. My mother died in 2017 at 101. She made all kinds of Czech foods.i can make the potatoe dumplings.she use to make chicken and bread dumplings and it was my favorite.she called it vomachcoo.not sure on spelling.we were never taught the language( I know some words) because we are now Americans.my last name was even Americanize,mother maiden name was Novak.i have cookbook from mother in Czech.but can’t translate.thanks for reading larry

    1. Wow your mom has lived long life. I think you are talking about vomáčka. I heard other people mentioning this recipe, but I am not sure what it is. This words actually means sauce and it is slang. Correct way is omáčka. Just not sure what type of sauce it is. That cookbook is a treasure. 🙂

    2. You share the name Janáček (Little John, or Johnson) with the great Czech composer Leoš Janáček (1854-1928). Check out his Sinfonietta (you can google videos of it). The opening fanfares, for 12 trumpets, was played at the beginning and end of every broadcast day on Czech radio during the dark days of the Nazi occupation, as a sort of secret message to the Czechs to keep up their courage and resistance.

  19. Ahoj, Kristýno!

    On the subject of paprika: the Szeged brand in the red box used to be genuine Hungarian paprika. The last time I tried to buy it in the supermarket, however, I noticed that the color of the box was different, and it now says “Hungarian style paprika” (the word “style” in very small print, of course!). There is now a big online controversy as to where this paprika is coming from – it could be anywhere, particularly South America. I now buy my paprika online from Otto’s Hungarian Deli – it is genuine, imported from Hungary, and you can really taste the difference. The szegedi paprika is first-rate, but the kalocsai (vyslovnost: “kaločaj”) is perhaps even better – very rich and fragrant. I hope this will help people who are unable to find real Hungarian paprika locally. The website is hungariandeli.com. (No, I DON’T work for them!)

    Pozdravy od Vašeho velkého fanouška Jima

    1. Ahoj Jim, hm that would be bummer if they don’t sell the original ones in the stores. Thank you for the link. I got big bag from Hungary when I visited so that should last me some time. Nothing beats real Hungarian paprika.

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