Chicken with sweet pepper sauce

Total: 35 min. | Active: 35 min.
Nutritional value / person: 382 kcal
, Fat: 23 g
, Carbohydrate: 5 g
, Protein: 36 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chicken

peanut oil for frying
1 kg chicken thigh, cut in half, skinless
¾ tsp salt

Sauce

½ tbsp peanut oil
2 onions, finely chopped
2 tbsp sweet paprika
1 tbsp tomato puree
2 dl chicken bouillon
1 ½ dl white wine
1 dl single cream for sauces
1 tsp lemon juice
salt and pepper to taste
a little paprika to dust
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How it's done

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Chicken

Heat the oil in a non-stick frying pan. Fry the chicken on all sides for approx. 10 mins. over a medium heat, remove and season with salt. Wipe the cooking fat from the pan using kitchen paper.

Sauce

Heat the oil in the same pan. Sweat the onions for approx. 3 mins., add the pepper and fry briefly. Add the tomato puree and continue to sweat for approx. 1 min. Add the stock and wine, bring to the boil, reduce the heat. Return the chicken to the pan, cover and simmer over a medium heat for around 20 mins. Remove the chicken, puree the sauce and pour back into the pan. Stir in the cream and lemon juice, return the chicken to the pan, heat through, season with salt and sprinkle with paprika.

Good to know
Serve with: Noodles.

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