Recipe detail

Poultry Chicken Paprikash

15. 4. 2021

Author: Vlastimil Jaša

Company: Retigo

Food category: Poultry

Cuisine: Czech

Download PDF Download BR2

Program steps

  • Preheating:
  • 180 °C

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1
Combination
99 %
time icon Termination by time
time icon 00:35 hh:mm
probe icon 155 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
chicken thighs 2500 g
salt 35 g
mixed peppercorns 2 g
5 tbsp vegetable oil 100 g
smoked bacon 150 g
onion 350 g
ground red pepper 155 g
mixed peppercorns 2 g
allspice 2 g
bay leaf 1 g
plain wheat flour 130 g
whipped cream 33% 200 g
thyme 1 g
butter soft 150 g
dry white wine 150 g

Nutrition and allergens

Allergens: 1, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 923.8 kJ
Carbohydrate 22.4 g
Fat 69 g
Protein 50.8 g
Water 0 g

Directions

1. We wash the chicken thighs and cut them in half at the joint between the lower and upper parts, season with salt, pepper, and add oil. The prepared thighs are then placed in a enameled GN and roasted to golden in a preheated combi steamer.

2. In a saucepan, we sauté the pork with onion, sprinkle with flour, and sauté until golden. Then we add sweet paprika and whole spices, whole pepper, bay leaf, and pour in water. We bring to a boil. Season with salt, sugar, white wine, cream, and butter, and pour the finished paprika sauce over the roasted thighs. We braise in the combi steamer on the specified program above.

Recommended accessories

Enameled GN container

Enameled GN container