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Chicken bell peppers

Chicken bell peppers


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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. Sprinkle the paprika, pepper, stir continuously so it doesn't burn and pour enough hot water to cover the meat. Boil until it is well penetrated.

Meanwhile, prepare the dumplings; beat eggs with salt and add enough flour to have a creamy composition.

After the meat is ready, soak a tablespoon in the hot sauce, take a little of the dumpling composition and add to the food. The dumplings boil very quickly, in about 3 minutes.

Mix the sour cream with three tablespoons of flour and a few tablespoons of water, then pour 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.


Chicken paprika with dumplings

Paprika: Wash the meat and portion it, then let it drain or wipe with absorbent towels. It is set aside.

Peel an onion, wash and chop finely. Heat the oil in a non-stick pan. Add onion, half a teaspoon of salt and cook over low heat until glossy, without browning. Then add the Delikat paprika and immediately the meat, turning on all sides until it coagulates on the surface. Pour 100 ml of hot water and bring to a boil covered over low heat, stirring occasionally. If the liquid decreases, add a little more hot water so that the onion does not burn.

When the meat is almost cooked, put the pepper cut into strips and the peeled and diced tomatoes. Let it boil for another 10-15 minutes. When ready, add sliced ​​garlic, chopped green parsley and freshly ground Delikat pepper. Pour more hot water to form a thinner sauce, add more salt to taste and bring to a boil.

Dumplings: Put soft butter in a plate. Put the egg and mix together a little. Add flour and a pinch of salt and brake with the back of the fork, circularly, until the composition is homogeneous. If it is too compact, add a tablespoon of cold water and mix well.

In a saucepan with a wide mouth. boil water with a pinch of salt. When the water starts to boil, water a teaspoon and take a dumpling from the composition and release it into the water. Wet the teaspoon each time so that the composition does not stick to it. Boil covered over low heat for about 10-15 minutes, until soft. Check with a fork if they are cooked.

The dumplings are removed with a whisk and put in the paprika sauce only when it is ready and the pan has been removed from the heat.


Chicken bell peppers (Hungarian)

I bathed the onion fish in some oil (the & quotoriginal & quot recipe from the village, provides a cup ..too much for me),
after which I placed the chicken pieces on top and seasoned. Stir a little.

Add the rest of the vegetables, mix.

After a few minutes, add hot water or soup
(my chicken being already quite fat I added water, because there was no point in "quoting" the soup in the freezer.

Whoever wants can add something wine

Let it boil at the right heat, that is, to boil it playfully, but lightly .. until it drops,
and onions, peppers and tomatoes melt almost.

It goes perfectly with a polenta, or boiled potatoes ... I also like it with rice,
but today I boiled some gnocchi (bought), because it had to go fast.


Delicious and fast! Chicken bell pepper

Published: Wednesday, April 22, 2020, 10:56 p.m.

Chicken bell pepper can be a great option for a hearty and delicious lunch! Whether you want to get the little ones to eat a healthy meal, or you crave a culinary treat served with polenta, paprika is definitely a quick option.

For the preparation you will need:

  • 800 grams-1 kg of chicken
  • 200 grams of cream
  • how many onions
  • 1 small clove of crushed garlic
  • 2 tablespoons oil
  • salt
  • pepper
  • broth
  • green parsley

Brown the meat and fry it in oil, on all sides, to get a special taste at the end.

You can finely chop the onion, and then harden it with a tablespoon of sunflower oil until it becomes transparent.

Then add the meat, fill with water and cook for a while.

Add the tomato juice or broth, salt, pepper to taste and bring to a boil. The secret of Transylvanian housewives in preparing this dish is the intent of the fire. For extra flavor and for the flavors to penetrate, it is necessary to boil everything on low heat.

Add the chopped garlic clove only after the meat has boiled, otherwise you risk that it will give a certain bitter taste to the dish.

Simmer for 2 minutes to remove everything from the heat, put the 200 grams of cream over the composition on the fire and mix slowly. Again, it is important that the fire does not have an increased intensity, otherwise there is a chance that the whole preparation will coagulate.

After about 5 minutes from the time you added the cream, you can take everything off the heat and add the parsley.


Chicken bell peppers

I haven't eaten paprika for a long time, I think since I was little, so on Saturday I made the recipe. It's not a special thing, it's a chicken stew with flour dumplings (which in my case are a bit big, because I didn't have the patience to make them smaller :)). It is very good and it is important to use quality paprika.

The recipe below is a combination of a recipe from a cookbook and what my mother told me on the phone :).

  • 1 chicken (without the soup parts)
  • 2-3 sprigs of green onions
  • 1 1/2 tablespoons sweet paprika
  • 1 teaspoon hot pepper
  • 1 tablespoon grated flour
  • 1 or
  • about 5 tablespoons flour
  • 10 tablespoons water
  • 2-3 drops of oil
  • a little salt

Cut the chicken into pieces and fry it together with the finely chopped onion until it starts to brown (the chicken).

Add paprika, flour, mix and complete with water until the meat is almost covered. Add salt, pepper and bring to a boil.

When the meat is cooked, prepare the dumplings.

Beat a little egg with salt, a little oil and gradually add water alternating with flour. We need to get a slightly softer dough. In a saucepan put water with a little salt and let it boil. Take a teaspoon of the dough a little and put it in boiling water. The dumpling must rise immediately to the surface. If it doesn't rise, add more water to the dough.

Do the same with the rest of the dough and let it boil for 3 minutes (pay attention when boiling). Ideally, make them about the size of a larger bean.

Remove the dumplings with a whisk and put them in the sauce.

Let it simmer for another 3-4 minutes on low heat. Meanwhile, mix 150g sour cream with 1 tablespoon of flour and a little milk and then pour into the sauce, practice making & # 8222 wholesale & # 8221.

Stir gently until the sauce thickens.

Another faster way to cook is to boil the dumplings directly in the sauce, I took out the meat before adding them.

I recommend both options are equally good!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Delicious and fast! Chicken bell pepper

Published: Wednesday, April 22, 2020, 10:56 p.m.

Chicken bell pepper can be a great option for a hearty and delicious lunch! Whether you want to get the little ones to eat a healthy meal, or you crave a culinary treat served with polenta, paprika is definitely a quick option.

For the preparation you will need:

  • 800 grams-1 kg of chicken
  • 200 grams of cream
  • how many onions
  • 1 small clove of crushed garlic
  • 2 tablespoons oil
  • salt
  • pepper
  • broth
  • green parsley

Brown the meat and fry it in oil, on all sides, to get a special taste at the end.

You can finely chop the onion, and then harden it with a tablespoon of sunflower oil until it becomes transparent.

Then add the meat, fill with water and cook for a while.

Add the tomato juice or broth, salt, pepper to taste and bring to a boil. The secret of Transylvanian housewives in preparing this dish is the intent of the fire. For extra flavor and for the flavors to penetrate, it is necessary to boil everything on low heat.

Add the chopped garlic clove only after the meat has boiled, otherwise you risk that it will give a certain bitter taste to the dish.

Simmer for 2 minutes to remove everything from the heat, put the 200 grams of cream over the composition on the fire and mix slowly. Again, it is important that the fire does not have an increased intensity, otherwise there is a chance that the whole preparation will coagulate.

After about 5 minutes from the time you added the cream, you can take everything off the heat and add the parsley.


Chicken paprika with dumplings - a dear recipe from grandma

My grandmother had blond hair and blue eyes. It was beautiful. And I still remember how she combed her long hair up to her waist and then braided it into two thick tails that she wrapped around her head. Like a crown.

Her image always accompanies me like a ghost whenever I remember my roots. Same with her village, with the valley full of ducks and geese, with the sandy earth, full of wild chamomile.

If I think about it, I've never seen so many wild chamomiles anywhere else in the world. With its unmistakable smell. A good plant.

Grandmother combing her long hair is one of the most enduring memories of her childhood. Together with the plowman (reg. Stove) on which she cooked the most wonderful dishes, the light crack of the wood, the raspberry bushes by the well, the chicken nests, the catkins. And chamomile everywhere.

There is something special and magical about the village world. A dream that binds all our memories with soft steam. And whenever the roads, steps and wheels of the car take me to another village, every place throws me back. In that world, since then, of the grandmother. Whether I'm at Viscri (which I caught in the photos here), Biertan, Șura Mare or anywhere else.

The chicken paprika with dumplings is also part of the pleiad of memories of the child I was. Which Grandma was cooking for. And I think the love she mixed in the pots and matched the tastes made its way into my heart. Because the dear recipe that I share with you today I intuited more than I copied it. The result is like 30 years ago. When my grandmother prepared food, on her plow, for us, the little ones in the family.

CHICKEN PAPRICAȘ WITH DOUBLES

Ingredients for stew

* chicken breast (or chicken hammers)

* 2 tablespoons olive oil (or you have)

* 1 tablespoon of paprika

* 1 tablespoon tomato paste

Ingredients for dumplings

* 1 tablespoon olive oil

1.Cut onion, pepper and garlic into thin slices and diced chicken breast

2. Put a large saucepan over medium heat and sauté the vegetables in olive oil.

3.When the vegetables have softened a little, add the paprika, mix well and add the chicken breast. Stir a little and let the flavors know for about 10 seconds.

4.Add lukewarm water to the saucepan in the story to cover the meat and vegetables once more, add the tomato paste, put a lid on the saucepan and let everything boil over medium heat.

4.After the vegetables and chicken are cooked, taste and season with salt and pepper. Put the lid on, make a small fire and grab the dumplings

5. Break the egg into a deep plate and beat it together with a little salt and olive oil.

6. Add the white flour in the rain, until you get a paste that is softer than hard.

7. Using a spoon put the composition with egg and flour, little by little in the juice with chicken and vegetables. Don't make the dumplings too big because they swell

8. Put the lid on the pan and let the paprika simmer until the dumplings boil (about 5-10 minutes if)

9. After the dumplings have boiled, thicken the stew as follows: put a tablespoon of white flour in a cup, along with as much stew juice as possible. Mix well, not to have lumps and pour everything into the paprika. Bring to the boil until it binds and thickens the juice and you're done


Ingredients

  • 750 g chicken (hammers, upper thighs)
  • 2 large onions
  • 1 rdei capia
  • 2-3 cloves of garlic
  • salt and pepper to taste
  • 2 tablespoons paprika / paprika
  • 200 ml cooking liquid cream (30%)

For dumplings

Method of preparation

Chicken bell pepper with sour cream and dumplings, a borrowed dish, specific to Transylvania and Banat. Although it seems a challenge, the chicken paprika recipe is easy to make.

  • I recommend liquid cream for this preparation, because it does not coagulate. If you do not mind the appearance of the cut, you can use normal cream.
  • Put the cream directly in the pot, only when it will be consumed quickly, in a day, half a day. Any food or straight soup with sour cream becomes very easily perishable (it spoils quickly) even if it is kept in the refrigerator. You can also straighten the paprika directly on the table - everyone puts as much cream as they want on their plate.
  • Use quality paper. As soon as you put the paprika in the preparation, add water, so as not to burn it.
  • Boil the ingredients under the lid to shorten the cooking time.
  • For a better control over the recipe, you can fry the meat, then you can take it out, before adding onions.

Moreover, you can adapt the recipe according to your preferences - with sweet or spicy paprika. In both cases, you will feel the contribution of paprika powder, because the recipe was developed around it. In fact, chicken paprika comes from paprika, the alternative name for the spice.

Paprika is a traditional Hungarian dish that was taken over (hundreds of years ago) by Austrians, Czechs, Slovaks but also by Transylvanians and Banatians. The small flour dumplings are called Nockerli (from German) or nokedli (Hungarian version).


Chicken paprika with dumplings - a dear recipe from my grandmother

My grandmother had blond hair and blue eyes. It was beautiful. And I still remember how he combed his long hair up to his waist and then braided it into two thick tails that he wrapped around his head. Like a crown.

Her image always accompanies me like a ghost whenever I remember my roots. Both with her village, with the valley full of ducks and geese, with the sandy ground, full of wild chamomile.

If I think about it, I've never seen so many wild chamomiles anywhere else in the world. With its unmistakable smell. A good plant.

Grandmother combing her long hair is one of the most enduring memories of her childhood. Together with the plowman (reg. Stove) on which she cooked the most wonderful dishes, the light crack of the wood, the raspberry bushes by the well, the chicken nests, the catkins. And chamomile everywhere.

There is something special and magical about the village world. A dream that binds all our memories with soft steam. And whenever the roads, steps and wheels of the car take me to another village, every place throws me back. In that world, since then, of the grandmother. Whether I'm at Viscri (which I caught in the photos here), Biertan, Șura Mare or anywhere else.

The chicken paprika with dumplings is part - too - of the plethora of memories of the child I was. Which Grandma was cooking for. And I think the love she mixed in the pots and matched the tastes made its way into my heart. Because the dear recipe that I share with you today I intuited more than I copied it. The result is like 30 years ago. When my grandmother prepared food, on her plow, for us, the little ones in the family.

CHICKEN PAPRICAȘ WITH DOUBLES

Ingredients for stew

* chicken breast (or chicken hammers)

* 2 tablespoons olive oil (or you have)

* 1 tablespoon of paprika

* 1 tablespoon tomato paste

Ingredients for dumplings

* 1 tablespoon olive oil

1.Cut onion, pepper and garlic into thin slices and diced chicken breast

2. Put a large saucepan over medium heat and sauté the vegetables in olive oil.

3.When the vegetables have softened a little, add the paprika, mix well and add the chicken breast. Stir a little and let the flavors know for about 10 seconds.

4.Add lukewarm water to the pan in the story to cover the meat and vegetables once more, add the tomato paste, put a lid on the pan and let everything boil over medium heat.

4.After the vegetables and chicken are cooked, taste and season with salt and pepper. Put the lid on, make a small fire and grab the dumplings

5. Break the egg into a deep plate and beat it together with a little salt and olive oil.

6. Add the white flour in the rain, until you get a paste that is softer than hard.

7. Using a spoon, put the composition with egg and flour, little by little in the juice with chicken and vegetables. Don't make the dumplings too big because they swell

8. Put the lid on the pan and let the paprika simmer until the dumplings boil (about 5-10 minutes if)

9. After the dumplings have boiled, thicken the stew as follows: put a tablespoon of white flour in a cup, along with as much stew juice as possible. Mix well, not to have lumps and pour everything into the paprika. Bring to the boil until it binds and thickens the juice and you're done

The paprika is wonderful with polenta

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Video: One Pan Black Pepper Chicken in 30 Minutes (May 2022).


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