Pembrokeshire-style Chicken in Creamy Paprika Sauce

Ingredients

In this adaptation of the Czech dish "Kuře na paprice," we have incorporated the unique flavors and ingredients of Pembrokeshire cuisine. While the original recipe uses traditional Czech spices and herbs, we have replaced them with locally sourced ingredients that are commonly found in Pembrokeshire. Additionally, we have adjusted the cooking technique to ensure the chicken is cooked to perfection while maintaining the essence of the original dish. We alse have the original recipe for Kuře na paprice, so you can check it out.

• 4 chicken breasts (500g / 1.1 lb) 4 chicken breasts (500g / 1.1 lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons sweet paprika (16g) 2 tablespoons sweet paprika (16g)
• 1 tablespoon tomato paste (15g) 1 tablespoon tomato paste (15g)
• 1 cup heavy cream (240ml) 1 cup heavy cream (240ml)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 14g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 36g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3 minutes.
4. 4.
   Stir in the sweet paprika and tomato paste, coating the onions and garlic evenly.
5. 5.
   Pour in the heavy cream and stir well to combine. Bring the mixture to a simmer and let it cook for 2 minutes, allowing the flavors to meld together.
6. 6.
   Return the chicken breasts to the skillet, nestling them into the creamy paprika sauce. Cover the skillet and let the chicken simmer in the sauce for 10-15 minutes, or until cooked through and tender.
7. 7.
   Serve the Pembrokeshire-style Chicken in Creamy Paprika Sauce hot, garnished with fresh parsley. Enjoy with mashed potatoes or buttered noodles.

Treat your ingredients with care...

• Chicken breasts — To ensure the chicken breasts cook evenly, make sure they are of similar thickness. If necessary, pound them gently with a meat mallet to achieve an even thickness.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the paprika sauce.
• To enhance the flavor, marinate the chicken breasts in the paprika sauce for 30 minutes before cooking.
• If you prefer a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce during the simmering process.

Serving advice

Serve the Pembrokeshire-style Chicken in Creamy Paprika Sauce with a generous portion of mashed potatoes or buttered noodles. The creamy sauce pairs perfectly with the starch, creating a satisfying and comforting meal. Add a side of steamed vegetables or a fresh green salad to complete the dish.

Presentation advice

To elevate the presentation of this dish, place the chicken breasts on a bed of creamy mashed potatoes and drizzle the sauce over the top. Garnish with a sprig of fresh parsley for a pop of color. Serve on a white plate to showcase the vibrant hues of the paprika sauce.