Chicken parts with paprika- vegetables
easy
60 mins
60 mins
Ingredients
- 2 Chicken (approx. 800 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 large red, green and yellow peppers
- 250 g Onions
- 1 Garlic cloves
- 2 TABLESPOONS Oil
- 2 TABLESPOONS Tomato paste
- 1/8 l dry white wine
- 1/4 l clear chicken stock (instant)
- 2-3 small bay leaves
- 1/2 bunch Parsley
- 1/2 untreated lemon
Directions
- 1
Cut the chicken into 8 pieces, wash and pat dry. Rub with salt and pepper. Clean, wash and cut the peppers into large pieces. Peel onions and garlic. Cut onions into quarters, dice garlic finely. Heat oil in a frying pan.
- 2
Fry chicken parts in portions. Take out and put aside. Sauté onions and garlic in frying fat. Add the tomato paste and stir-fry until brown. Deglaze with wine and chicken soup and bring to the boil. Add chicken pieces and bay leaves. Cover and braise over low heat for 30 minutes. After 10-15 minutes add the pepper pieces and cook. In the meantime wash parsley, dab dry and chop finely. Wash lemon hot and cut the peel into strips or finely grate. Season the dish with salt and pepper.
- 3
Add chicken pieces and bay leaves. Cover and braise over low heat for 30 minutes. After 10-15 minutes add the pepper pieces and cook. In the meantime wash parsley, dab dry and chop finely. Wash lemon hot and cut the peel into strips or finely grate. Season the dish with salt and pepper. Sprinkle parsley and lemon peel over it. Serve with rice or baguette
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