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Chicken bell peppers

Chicken bell peppers


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Peel the onion, cut it into small pieces, then put it in a saucepan with oil, taking care to always mix. Peel a squash, grate it and squeeze the juice. When it has become glassy, ​​put the washed and cut thighs in six pieces. (I remove the skin from them before cooking them). Stir a little so that it doesn't stick to the bottom of the pan, then add the paprika, a teaspoon of salt and a pinch of pepper. Cook a little longer, then add water until the meat is covered and left to boil until it is almost half reduced and the meat and onion are cooked.

In a bowl, beat eggs with a pinch of salt and 3 tablespoons of oil, then add flour until it becomes a dough thicker than pancakes. Take with a spoonful of the composition and put in chicken paprika forming dumplings. After they have been put, cover them with a lid and let them boil over low heat, taking care to stir a little more so that they don't stick. Boil for 10 minutes, taste if you need more salt and put parsley on top.

Chicken bell pepper sIt is served with a salad of your choice !!


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Chicken bell pepper with polenta

Paprika & # 537 chicken with m & # 259m & # 259ligu & # 539 & # 259, park & ​​# 259 put the sun & icircn plate. A main tasty and consistent dish, appreciated by the whole family. Paprika can also be made with pork (very tasty), with potatoes or without potatoes.
According to Wikipedia, "Paprika" is a kind of stew, with a lot of paprika and red peppers, often with fried greens. It is one of the most famous variants of the traditional dishes of Hungarian meals. The name comes from the widespread use of paprika, a spice commonly used in Hungarian cuisine.
This preparation is known in Romania both by Hungarian families and by Romanian families, who have included this preparation in their cuisine.
Paprika, or paprika is a red spice, obtained by grinding dried red pepper. There are assortments of hot or sweet paprika depending on the pepper from which it was produced. It is used in many recipe recipes to add color and taste to dishes.
The plant in which the paprika is produced originates from the New World and has been cultivated by the Turks since 1529 in Buda (today part of Budapest). The Romanian word acircnt & bdquoboia & rdquo comes from the Turkish boya, which & icircnseamn & # 259 & bdquovopsea & rdquo.

Photo: Paprika & # 537 chicken with m & # 259m & # 259ligu & # 539 & # 259 & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
400 g chicken breast
100 g butter
300 ml broth
100 ml ap & # 259
1 bay leaf
salt, pepper, paprika to taste
For m & # 259m & # 259ligu & # 539 & # 259:
500 ml ap & # 259
6-7 tablespoons m & # 259lai
1 pinch of salt
Preg & # 259te & # 537ti a & # 537a:
Cut the chicken breast into small pieces, brown the red icing in butter, on all the sides, then add the water, the broth, the bay leaf and the spices to the boiling. 259 10 minutes.
Boil the water with the salt, and when it boils, sprinkle the mixture in the rain and boil it over a low heat for about 1/4 hour, stirring constantly. Serve the paprika with hot muesli.


Chicken bell pepper

An economical recipe that should not be missing from any household & # 8211 chicken paprika, in the cevabun.ro version.

Ingredient:

  • 4 chicken legs
  • 4 teaspoons cream
  • 2 tablespoons paprika
  • 1 teaspoon paprika
  • 1 tablespoon flour
  • 1.5 liters of chicken soup
  • 1 tablespoon oil
  • 1 onion
  • 4 teaspoons hot pepper paste (optional) and pepper
  1. The first secret of this personal version of paprika is chicken soup. Make a chicken soup (or use a ready-made one) to boil, along with the chicken and vegetables, add a lightly fried onion on the stove or in a fat-free Teflon pan. It will give a sweet and slightly smoky taste to the soup. If you do not have chicken soup, make one of the cubes, to which you add the onion and a tablespoon of oil.
  2. The second secret is to extract chicken fat from the skin to add flavor. Remove the skin from the thighs and cut it into squares. Brown the chicken skin in a tablespoon of sunflower oil. Fry lightly over low heat until all the fat has come out of the skin and it starts to brown. Strain the obtained fat.
  3. Heat the chicken oil and fat in a saucepan large enough to fit all four thighs side by side, and lightly fry them on both sides.
  4. Add the paprika (sweet and hot) and the flour to the pan and lightly fry them. Be careful not to burn them!
  5. Turn off everything with the chilled chicken soup.
  6. Cover the pan and simmer for 30 minutes until the meat is cooked through and the juice has turned into a creamy red sauce. Add salt and pepper.
  7. The last secret to obtaining a fine cream is to strain the paprika to remove any lumps.

Serve the hot paprika as follows: place one chicken leg in each plate, pour the sauce over it and add a teaspoon of cream. Optionally add a teaspoon of hot pepper paste. The chicken paprika is eaten with either bread or semolina dumplings added at the end so as not to "dirty" them.


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Chicken bell peppers

The chicken, washed and portioned, is browned in a few tablespoons of oil on all sides.
Add finely chopped onion and diced pepper, bay leaves, salt and cook for a few minutes.

Then, sprinkle the paprika, pepper, stir continuously so as not to burn and pour enough hot water to cover the meat. Boil with a lid until the meat is well penetrated.

Prepare dumplings

Beat eggs with salt and add enough flour to have a creamy composition.
After the meat is well cooked, soak a tablespoon in the hot sauce, take a little of the dumpling composition and add to the food. Then let them boil for about 3 minutes.
Mix the sour cream with three tablespoons of flour and a few tablespoons of water, then pour it over the food and mix very well.
Leave it on the fire for a few more minutes, then set it aside and add the finely chopped parsley.
Good appetite!


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Chicken bell peppers

Chicken is sliced ​​and salted. Finely chop the onion.

Chop the chicken and onion in 150 ml of oil and 150 ml of water. Cover the pot and simmer. When the meat is almost simmered, add the paprika, flour dissolved in cold water (100 ml), salt, continuing to cook for about 10 minutes. Add cream and cook together for about 10-15 minutes, remove the pieces of meat and pass the sauce over them.

The dish is served hot, with a garnish of natural potatoes and green parsley on top.


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