Braised puszta chicken
easy
105 mins
105 mins
Ingredients
- 1 red, yellow and green peppers
- 2 Onions
- 1 Garlic clove
- 1 ready-to-cook chicken (or 1 breast and 2 legs)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Rose peppers
- 2 TABLESPOONS Oil
- 1 can(s) (825 ml) Tomatoes
- 3 TABLESPOONS Aiwar (spicy-hot spice paste)
- 200 ml Vegetable broth (instant)
- 1 kg Potatoes
- 3 Stem(s) Marjoram
- 2 stem(s) Parsley
- 1 TABLESPOON Butter
- 1-2 TEASPOONS sauce thickener
Directions
- 1
Halve, clean and wash the peppers. Cut the paprika halves into strips. Onions peel, halve and cut into strips. Peel garlic and cut into slices. Split the chicken.
- 2
Wash the breast and legs and pat dry. Cut the legs in the joint. Mix salt, pepper, paprika powder and 1 tablespoon of oil and rub the chicken parts with it. Heat 1 tablespoon of oil in a frying pan and fry the chicken parts all around.
- 3
Take the chicken out of the roaster. Put paprika, onion strips and garlic slices into the roaster and fry briefly. Add the chicken again. Add tomatoes, aiwar and stock and season with salt, pepper and paprika powder.
- 4
Cover and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. Wash potatoes and cook in boiling water for about 20 minutes. 20 minutes before the end of the cooking time, remove the lid from the roaster and crisp up the chicken pieces.
- 5
Wash the marjoram and dab dry. Pluck the leaves from 2 stalks and chop them coarsely. Rinse potatoes under cold water and peel. Wash parsley, dab dry and chop the leaves finely.
- 6
Heat the butter in a pan and toss the potatoes in it, then sprinkle with parsley. Remove the meat from the roaster and carve the chicken breast. Bring the sauce to the boil and thicken slightly with sauce thickener.
- 7
Finally add the marjoram to the sauce, season again and place on a plate. Arrange chicken pieces on it, garnish with marjoram and add the potatoes.
Nutrition Facts
500 kcal
44 g
19 g
35 g
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