Paprika chicken shashlik

Name: Paprika chicken shashlik
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Long grain rice; 7-10 Tbsp salt, white pepper; 200 g Sweet pepper; 1 small onion; 80 g Chicken filet; 1/2 tsp (3 g) Oil; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Parsley; 2-3 TABLESPOONS Gypsy sauce , wooden skewers (bottle)

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g Long grain rice
7-10 Tbsp salt, white pepper
200 g Sweet pepper
1 small onion
80 g Chicken filet
1/2 tsp (3 g) Oil
7-10 Tbsp Sweet peppers
7-10 Tbsp Parsley
2-3 TABLESPOONS Gypsy sauce , wooden skewers (bottle)

Directions

1
Put the rice in about 1/8 l boiling salted water. Cover and let it swell at low heat for about 20 minutes
2
Clean, wash and cut the peppers into pieces. Peel and slice the onion. Wash, dry and dice the meat. Put the paprika and onion pieces alternately on skewers
3
Heat the oil in a coated pan. Fry the skewers for 8-10 minutes. Season with salt, pepper and paprika. Arrange everything, garnish with parsley if necessary. Add sauce
4
Rice is rich in potassium and has a draining effect. In order to prevent the water-soluble potassium from being poured away with the cooking water, the spring rice method (1 part rice : 2 parts water) is recommended
5
Many tomato-based delicatessen sauces such as gipsy, chili or barbecue sauces contain almost no fat. Pay attention to the nutritional information when shopping