Saffron chicken with paprika
easy
60 mins
60 mins
Ingredients
- 1 pack of (500 g) frozen chicken fillet (e.g. from Viva Vital)
- 2 Onions
- 2 (approx. 500 g) yellow peppers
- 300 g Tomatoes
- 2 TABLESPOONS Butter or margarine
- 200 g Polenta (corn semolina)
- 1/2 l Milk
- 1/2 l Vegetable broth (instant)
- 2 TABLESPOONS Rapeseed oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 can(s) Saffron threads
- 1 TABLESPOON Flour
- 7-10 Tbsp Parsley
Directions
- 1
It is best to defrost meat overnight in the refrigerator. Peel and finely chop the onions. Clean, wash and dice the peppers. Wash, clean and dice the tomatoes. Heat the fat.
- 2
Fry half of the onions in it until transparent. Stir in polenta. Add milk and vegetable stock and bring to the boil. Simmer for 3-4 minutes at low heat. Leave to swell for approx. 15 minutes in a closed pot on the switched off hotplate. Heat 1 tablespoon of oil. Add paprika, rest onions and tomatoes and steam for about 10 minutes, stirring occasionally. Season to taste with salt, pepper and saffron. Meanwhile wash the meat, dab dry, season with salt and pepper and dust with flour. Heat 1 tablespoon of oil in a pan.
- 3
Add paprika, rest onions and tomatoes and steam for about 10 minutes, stirring occasionally. Season to taste with salt, pepper and saffron. Meanwhile wash the meat, dab dry, season with salt and pepper and dust with flour. Heat 1 tablespoon of oil in a pan. Fry the meat for 10-12 minutes until golden brown. Mix polenta well and season with salt and pepper. Arrange polenta, vegetables and chicken filets on plates and garnish with parsley
Nutrition Facts
510 kcal
48 g
23 g
39 g
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