Chicken Paprikash

4 SERVINGS

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CHICKEN

800 g skinless chicken breasts
2 peeled garlic cloves
160 g bacon
80 g butter
50 g vegetable oil
1 tablespoon tomato paste
2 tablespoons sweet paprika
600 ml chicken broth
600 ml cream, min. 31%
150 g cream cheese
juice of ½ lemon
salt
pepper
200 g peeled onion

WINE PAIRING

This dish tastes best with medium-bodied white and rosé wines.

SIDE DISH

pasta
bread dumplings
rice

INSTRUCTIONS

1
Cut the meat into cubes with a 3 cm edge. Coarsely chop the onion and garlic. Cut the bacon into strips 1 cm wide.
2
In a pot over high heat, melt the butter and oil, add the meat and sear it until golden brown on all sides. Remove and set aside. Add the bacon to the pot and sauté for 1.5 minutes, stirring occasionally.
3
Add the onion and garlic and sauté until light golden. Add the tomato paste and sauté for 1 minute. Add the sweet paprika, stir, and sauté for 20 seconds.
4
Return the meat to the pot, pour in half of the broth, and stir with a flat spatula from the bottom to deglaze the fond back into the liquid. Pour in the remaining broth and bring to a boil. Reduce the heat to half and simmer the liquid to half its volume.
5
Pour in the cream, bring to a boil, add the cream cheese, and mix well. Cook over medium heat for 4 minutes. Add lemon juice, stir, remove from heat, and season with salt and pepper to taste.

Tip

You can add 1 teaspoon of smoked paprika and a pinch of hot paprika to the sauce. Always add ground paprika to heated fat. Serve with pasta, rice, or dumplings.

Roman Vaněk

With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef