Chicken Paprika Ragout

Name: Chicken Paprika Ragout
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Garlic clove; 1 small onion; 1/2 green pepper; 150 g Mushrooms; 150 g Chicken filet; 1 TABLESPOON Oil; 75 g 10-minute long grain rice; 7-10 Tbsp Salt; 1 TEASPOON Tomato paste; 1 TEASPOON Aiwar (spicy-hot spice paste); 10 g Flour; 250 ml Vegetable broth (instant); 7-10 Tbsp black pepper; 50 g Fresh cream; 7-10 Tbsp Sweet peppers and parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Garlic clove
1 small onion
1/2 green pepper
150 g Mushrooms
150 g Chicken filet
1 TABLESPOON Oil
75 g 10-minute long grain rice
7-10 Tbsp Salt
1 TEASPOON Tomato paste
1 TEASPOON Aiwar (spicy-hot spice paste)
10 g Flour
250 ml Vegetable broth (instant)
7-10 Tbsp black pepper
50 g Fresh cream
7-10 Tbsp Sweet peppers and parsley

Directions

1
Peel and finely chop the garlic. Peel and finely chop the onion. Peppers clean, wash and roughly dice. Clean and sanitize the mushrooms. Wash the meat, dab dry with kitchen paper and dice.
2
Heat the oil in a pan and fry the meat thoroughly, turning it over. In the meantime, put rice in 150 ml boiling salted water, cover and let it swell for about 12 minutes at low heat. Add onion, garlic, mushrooms and paprika and fry.
3
Stir in tomato paste and aiwar, dust with flour, sweat briefly and deglaze with stock. Bring to the boil while stirring, simmer for 2-3 minutes at low heat. Season to taste with salt and pepper.
4
Remove from the heat and stir in the crème fraîche. Sprinkle rice with paprika. Arrange chicken ragout with some rice on a plate. Garnish with parsley. Serve the rest of the rice separately.