Chicken on paprika
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Energy 349 kJ (83 kcal) 4 %
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Sugar 0.38 g 0 %
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Fats 5.6 g 8 %
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Saturates 0.61 g 3 %
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Sodium 0.095 g 4 %
% recommended daily amount for adults (Everything about GDA)
Weel known chicken recipe step by step ...
Ingredients
| chicken | 1 kg boneless meat | 1000 g | 1129,7 kcal |
| carrot | 1 large piece | 100 g | 42,5 kcal |
| parsley | 1 small piece | 60 g | 37,8 kcal |
| grounded black pepper | 1/3 tsp | 1.3 g | 0,1 kcal |
| salt | 1/2 tsp | 6 g | 0,3 kcal |
| allspice | 5-6 pieces | 0.1 g | 0 kcal |
| broth | about 1 liter {text:"If you do not have, use a bouillon, but then do not add any salt"} |
1000 ml | 33,4 kcal |
| butter | 2 tbsp | 30 g | 220 kcal |
| onion | 2 pieces | 160 g | 65,8 kcal |
| sweet paprika | 3 heaping tsp | 15 g | 42,3 kcal |
| cake flour | 3 tsp | 15 g | 53,7 kcal |
| double cream | or cream 150-200ml | 150 ml | 486,9 kcal |
Directions
- Separate the meat from bones. Keep the bones for soup or broth.
- Put the chicken pieces into a suitable cooking pot, add the halved carrots, parsley, pepper, salt, allspice and pour about 500 ml of broth. If you do not have broth, pour the same amount of water, add a bouillon cube and omit salt for now.
- Simmer for about 20 minutes, until the meat is tender.
- When the meat is tender, take it out and strain the broth, we will use it for sauce. Cover the meat so it does not cool down.
- Fry onion on butter and when it begins to lose color, add paprika. Stir constantly and add the meat immediately. Try to cover the meat with onion and paprika completely. After 30 seconds, pour about 400 ml of broth and simmer for about 10 minutes. This way the taste of onion and paprika get into the meat.
- Then add another 400 ml of broth, or water, let it boil and season with salt. By now you should have as much water, as you want to have sauce.
- Take out the meat and strain the sauce. You can ommit this step if you do not mind solid pieces in sauce.
- Bring the sauce to a boil and thicken it with 3 teaspoons of flour whisked in a little bit of water. Cook for about 2 minutes and pour cream or whipped cream. The amount depends on your taste.
- Put the meat back and simmmer for about 2 minutes at low heat.
- put the chicken pieces into a cooking pot...
- add the carrots and parsley...
- 1/3 tsp pepper...
- 1/2 tsp salt...
- 5-6 pieces allspice...
- pour about 500 ml of broth and simmer for about 20 minutes until tender...
- when the meat is tender, turn it off...
- take the meat out, strain the broth and keep it for later...
- cover the meat so it does not cool down...
- fry 2 middle sized onions on 2 tbsp butter...
- after 2 minutes add 3 heaping tsp of paprika...
- stir constantly and add the meat immediately...
- after 30 seconds pour about 400 ml of broth...
- and simmer for about 10 minutes...
- add another 400ml of broth and let it boil...
- take the meat out...
- and strain the sauce...
- bring the sauce to a boil and thicken it with 3 teaspoons of flour whisked in a little bit of water and cook for about 2 minutes...
- then add a cup of whipped cream...
- put the meat back and simmmer for about 2 minutes...
- serve with pasta...
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