{"id":149,"date":"2018-01-08T01:48:29","date_gmt":"2018-01-08T00:48:29","guid":{"rendered":"http:\/\/stanicek.com\/wordpress\/kucharka\/?p=149"},"modified":"2024-04-16T11:09:40","modified_gmt":"2024-04-16T09:09:40","slug":"kure-na-paprice","status":"publish","type":"post","link":"https:\/\/pixy.cz\/kucharka\/kure-na-paprice\/","title":{"rendered":"Ku\u0159e na paprice"},"content":{"rendered":"<ul>\n<li>4 porce vyko\u0161ten\u00fdch ku\u0159ec\u00edch stehen (i s k\u016f\u017e\u00ed), p\u0159\u00edp. i prsou, lze i bez k\u016f\u017ee<\/li>\n<li>2 st\u0159edn\u011b velk\u00e9 cibule<\/li>\n<li>2 l\u017e\u00edce sladk\u00e9 (lah\u016fdkov\u00e9) papriky<\/li>\n<li>500 ml ku\u0159ec\u00edho\/slepi\u010d\u00edho v\u00fdvaru nebo vody<\/li>\n<li>250 ml ml\u00e9ka<\/li>\n<li>250 ml tu\u010dn\u00e9 smetany (min. 30%)<\/li>\n<li>l\u017e\u00edce m\u00e1sla<\/li>\n<li>l\u017e\u00edce oleje nebo s\u00e1dla<\/li>\n<li>j\u00ed\u0161ka (nebo l\u017e\u00edce hladk\u00e9 mouky a m\u00e1slo)<\/li>\n<li>s\u016fl<\/li>\n<li>pep\u0159<\/li>\n<\/ul>\n<p>Maso ze v\u0161ech stran osol\u00edme a podle chuti opep\u0159\u00edme. M\u00e1me-li \u0161irok\u00fd kastrol, budeme v\u0161e d\u011blat v n\u011bm \u2013 pokud ne, je lep\u0161\u00ed maso osma\u017eit nejprve na p\u00e1nvi a pak dokon\u010dit v hrnci. Kastrol\/p\u00e1nev rozeh\u0159ejeme, p\u0159id\u00e1me m\u00e1slo spole\u010dn\u011b s olejem nebo s\u00e1dlem, na n\u011bj ihned maso k\u016f\u017e\u00ed dol\u016f a nech\u00e1me d\u016fkladn\u011b dozlatova osma\u017eit. K\u016f\u017ee je hodn\u011b odoln\u00e1 a bude se d\u011blat pom\u011brn\u011b dlouho, nejm\u00e9n\u011b deset minut, tak\u017ee m\u00e1me \u010das si v klidu nachystat dal\u0161\u00ed suroviny. A\u017e je k\u016f\u017ee ope\u010den\u00e1 do zlatohn\u011bda (nesp\u00e1lit!) a do k\u0159upava, maso oto\u010dit, je\u0161t\u011b chv\u00edli restovat. Bez k\u016f\u017ee u\u017e to bude jen kr\u00e1tce, tak minutu dv\u011b. \u2022 Pokud jsme pou\u017eili maso bez k\u016f\u017ee, je vhodn\u00e9 ho nakr\u00e1jet na p\u0159ibli\u017en\u011b stejn\u011b siln\u00e9 pl\u00e1tky a jednodu\u0161e ho ope\u010deme z obou stran do zlatova.<\/p>\n<p>Oloupat cibuli a nakr\u00e1jet na men\u0161\u00ed kosti\u010dky a p\u0159idat k masu. Nahrneme ji pod maso, aby byla v\u0161echna na dn\u011b a spole\u010dn\u011b s masem restujeme, dokud cibulka lehce nezezl\u00e1tne. Nepot\u0159ebujeme ale tmavou cibulku jako na gul\u00e1\u0161, jen tak lehce osmahnutou. Kdy\u017e za\u010dne cibulka zl\u00e1tnout, d\u00e1me maso stranou (pokud jsme za\u010dali na p\u00e1nvi, p\u0159esuneme ho do hrnce, kde se pak bude dusit). \u2022 Anebo m\u016f\u017eeme nejd\u0159\u00edv jen op\u00e9ct maso, d\u00e1t ho stranou a teprve potom osma\u017eit cibulku.<\/p>\n<p>P\u0159iprav\u00edme si v\u00fdvar, abychom ho m\u011bli po ruce. Na cibulku p\u0159id\u00e1me sladkou papriku, opravdu aspo\u0148 dv\u011b velk\u00e9 l\u017e\u00edce, paprika tady d\u011bl\u00e1 hlavn\u00ed chu\u0165 a nesm\u00edme na n\u00ed \u0161et\u0159it. Kr\u00e1tce zarestujeme, ale jen tak p\u016fl minuty, aby se paprika nesp\u00e1lila. Mus\u00edme ji rozpustit v tuku, proto\u017ee ve vod\u011b se nerozpou\u0161t\u00ed, ale kdy\u017e se sp\u00e1l\u00ed, tak zho\u0159kne a mohli bychom v\u0161echno vyhodit. Zalijeme v\u00fdvarem, po\u0159\u00e1dn\u011b d\u0159ev\u011bnou va\u0159e\u010dkou od\u0161krabeme od dna v\u0161echnu nape\u010denou dobrotu, kter\u00e1 d\u00e1v\u00e1 om\u00e1\u010dce chu\u0165, a vr\u00e1t\u00edme zp\u011bt maso (anebo p\u0159elijeme v\u0161e do hrnce k masu). P\u0159ivedeme k varu, st\u00e1hneme teplotu, aby om\u00e1\u010dka jen lehce probubl\u00e1vala, p\u0159ikryjeme pokli\u010dkou a nech\u00e1me zvolna dusit dom\u011bkka, asi 45 minut.<\/p>\n<p>Podu\u0161en\u00e9 maso d\u00e1me stranou. Pokud m\u00e1me j\u00ed\u0161ku, zahust\u00edme j\u00ed om\u00e1\u010dku. Pokud nem\u00e1me, om\u00e1\u010dku p\u0159elijeme jinam, v hrnci rozpust\u00edme l\u017e\u00edci m\u00e1sla, p\u0159id\u00e1me l\u017e\u00edci mouky, lehce osmahneme a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed nalijeme zp\u011bt om\u00e1\u010dku, p\u0159\u00edp. dob\u0159e roz\u0161leh\u00e1me metlou. P\u0159id\u00e1me ml\u00e9ko a na zvolna va\u0159\u00edme je\u0161t\u011b asi 15 minut. P\u0159id\u00e1me smetanu, u\u017e jen p\u00e1r vte\u0159in prova\u0159\u00edme a st\u00e1hneme z ohn\u011b. U\u017e v t\u00e9to rustik\u00e1ln\u011bj\u0161\u00ed podob\u011b (hrub\u0161\u00ed om\u00e1\u010dka s kous\u00ed\u010dky cibule a \u00fatr\u017eky masa v om\u00e1\u010dce) m\u016f\u017eeme pod\u00e1vat \u2013 ale chceme-li jemnou kr\u00e9movou om\u00e1\u010dku, je\u0161t\u011b ji v mix\u00e9ru (nebo ty\u010dov\u00fdm mix\u00e9rem) rozmixujeme dohladka. Hodn\u011b n\u00e1ro\u010dn\u00ed kucha\u0159i je\u0161t\u011b p\u0159eced\u00ed p\u0159es jemn\u00e9 s\u00edtko. Podle pot\u0159eby dochut\u00edme sol\u00ed.<\/p>\n<p>Maso vr\u00e1t\u00edme proh\u0159\u00e1t zp\u011bt do om\u00e1\u010dky a pod\u00e1v\u00e1me s t\u011bstovinami, noky, r\u00fd\u017e\u00ed, nebo knedl\u00edky.<\/p>\n<p><em>Tento recept vych\u00e1z\u00ed z receptury Romana Va\u0148ka v kucha\u0159ce \u201ePoklady klasick\u00e9 \u010desk\u00e9 kuchyn\u011b\u201c.<\/em><\/p>\n<h4>Pozn\u00e1mky:<\/h4>\n<ul>\n<li>M\u016f\u017eeme pou\u017e\u00edt i horn\u00ed ku\u0159ec\u00ed stehna s kost\u00ed, ku\u0159ec\u00ed prsa s k\u016f\u017e\u00ed i bez, ku\u0159ec\u00ed prime (prso s kusem k\u0159\u00eddla), ale stejn\u011b m\u016f\u017eeme na paprice p\u0159ipravit i kr\u00e1l\u00edka, kr\u016ft\u00ed, telec\u00ed nebo vep\u0159ov\u00e9 \u2013 to rad\u011bji n\u011bjak\u00e9 libov\u011bj\u0161\u00ed, nap\u0159. pe\u010deni (kotleta bez kosti).<\/li>\n<li>Pokud m\u00e1 maso kosti,\u00a0p\u0159ed vr\u00e1cen\u00edm do om\u00e1\u010dky maso\u00a0obereme. Maso u\u017e\u00a0je m\u011bkk\u00e9 a kosti\u00a0by m\u011bly j\u00edt snadno vyndat.\u00a0Je to ur\u010dit\u011b lep\u0161\u00ed ne\u017e se pak sna\u017eit kosti lovit v om\u00e1\u010dce na tal\u00ed\u0159i.<\/li>\n<li>Kdo m\u00e1 r\u00e1d pikantn\u00ed, m\u016f\u017ee p\u0159idat podle chuti i\u00a0trochu\u00a0p\u00e1liv\u00e9 papriky.<\/li>\n<li>Samotn\u00e9 m\u00e1slo d\u00e1 om\u00e1\u010dce lep\u0161\u00ed chu\u0165, ale zase se rychleji p\u0159epaluje, proto\u00a0ho dopl\u0148ujeme n\u011bjak\u00fdm odoln\u011bj\u0161\u00edm tukem.\u00a0Pokud m\u00e1me p\u0159epu\u0161t\u011bn\u00e9 m\u00e1slo, m\u016f\u017eeme pou\u017e\u00edt pouze to \u2013 kr\u00e1sn\u011b von\u00ed a vydr\u017e\u00ed hodn\u011b vysok\u00e9 teploty.<\/li>\n<li>Pokud nem\u00e1me dobr\u00fd v\u00fdvar, rad\u011bji zalejeme jen vodou. N\u011bjak\u00fd lacin\u00fd instantn\u00ed bujon by om\u00e1\u010dku jen zkazil a maso p\u0159i du\u0161en\u00ed pust\u00ed do vody dost chuti. Ale pokud m\u00e1me kvalitn\u00ed bujon, kter\u00fd nen\u00ed sam\u00e1 chemie, tak pro\u010d ne.<\/li>\n<li>Podobn\u011b p\u0159iprav\u00edme i slepici na paprice. Slepice m\u00e1 ov\u0161em tu\u017e\u0161\u00ed maso, proto se nejprve cel\u00e1 uva\u0159\u00ed dom\u011bkka (s ko\u0159en\u00edm a zeleninou),\u00a0odstran\u00ed se k\u016f\u017ee, maso se obere a v\u00fdvar se pou\u017eije do om\u00e1\u010dky. Obran\u00e9 maso se pak u\u017e osma\u017e\u00ed jen kr\u00e1tce, aby\u00a0trochu zhn\u011bdlo. V\u00fdrazn\u011b zkr\u00e1t\u00edme i dobu du\u0161en\u00ed\u00a0\u2013proto\u017ee je maso u\u017e va\u0159en\u00e9, posta\u010d\u00ed dusit v om\u00e1\u010dce u\u017e jen asi 10 minut.<\/li>\n<\/ul>\n<h4>Tip:<\/h4>\n<p>Na zahu\u0161t\u011bn\u00ed om\u00e1\u010dek, pol\u00e9vek apod. si m\u00edsto j\u00ed\u0161ky m\u016f\u017eeme p\u0159ipravit taky \u201efrancouzsk\u00e9 kuli\u010dky\u201c (<em>beurre mani\u00e9<\/em>). Sm\u00edch\u00e1me 2 d\u00edly m\u00e1sla a 1 d\u00edl hladk\u00e9 mouky, d\u016fkladn\u011b zpracujeme do hladk\u00e9 hmoty. Z nich m\u016f\u017eeme vytvo\u0159it kuli\u010dky, kter\u00e9 se pak h\u00e1z\u00ed do hork\u00e9 om\u00e1\u010dky, kde se kr\u00e1sn\u011b rozpust\u00ed a om\u00e1\u010dku zahu\u0161\u0165uj\u00ed. Toto mou\u010dn\u00e9 m\u00e1slo\u00a0si m\u016f\u017eeme p\u0159ipravit klidn\u011b ve v\u011bt\u0161\u00edm mno\u017estv\u00ed i dop\u0159edu, uv\u00e1let z n\u011bj t\u0159eba v\u00e1le\u010dek, kter\u00fd\u00a0uchov\u00e1v\u00e1me\u00a0ve f\u00f3lii v lednici a podle pot\u0159eby si z n\u011bj ukrajujeme. D\u00e1 se\u00a0p\u0159ipravit p\u0159edem\u00a0i do mraz\u00e1ku a podle pot\u0159eby odeb\u00edrat. Jen ho mus\u00edme v\u010das nechat rozmrazit, ztrvdl\u00e9 na kost\u00a0nep\u016fjde ukrojit.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>4 porce vyko\u0161ten\u00fdch ku\u0159ec\u00edch stehen (i s k\u016f\u017e\u00ed), p\u0159\u00edp. i prsou, lze i bez k\u016f\u017ee 2 st\u0159edn\u011b velk\u00e9 cibule 2 l\u017e\u00edce sladk\u00e9 (lah\u016fdkov\u00e9) papriky 500 ml ku\u0159ec\u00edho\/slepi\u010d\u00edho v\u00fdvaru nebo vody 250 ml ml\u00e9ka 250 ml tu\u010dn\u00e9 smetany (min. 30%) l\u017e\u00edce m\u00e1sla l\u017e\u00edce oleje nebo s\u00e1dla j\u00ed\u0161ka (nebo l\u017e\u00edce hladk\u00e9 mouky a m\u00e1slo) s\u016fl pep\u0159 Maso [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":150,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[10,13,20,22,24,40],"class_list":["post-149","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hlavni-chody","tag-ceska","tag-drubez","tag-kure","tag-maso","tag-omacka","tag-vareni"],"_links":{"self":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts\/149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/comments?post=149"}],"version-history":[{"count":3,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts\/149\/revisions"}],"predecessor-version":[{"id":485,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts\/149\/revisions\/485"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/media\/150"}],"wp:attachment":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/media?parent=149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/categories?post=149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/tags?post=149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}