Hussar-style stew

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Preparation

2 chicken breasts, about 300 g
½ tsp spice mix for chicken
½ tsp paprika powder, e.g. smoked paprika
½ tsp salt
A little pepper, freshly milled
Cut the chicken breasts into approx. 2 cm cubes.
300 g rice
450 ml chicken bouillon
1 sweet pepper, red
1 onion
1 clove of garlic
100 g diced bacon
Cut the sweet pepper in half, remove the stalk and cut into strips. Peel, halve and finely chop the onion. Peel and crush the garlic.
Put the chicken in the porcelain dish along with the rest of the ingredients and stir.
Put the porcelain dish on to the wire shelf in the cold cooking space. Steam.
Steaming 100°C for 30 Mins
3 tbsp single cream for sauces
Salt
Pepper
Stir the cream into the finished dish and season with salt and pepper to taste. Serve.
Mix the spices together in the porcelain dish, then add the chicken and combine everything together.
  • Wire shelf
  • Porcelain dish (1/2 GN)
Quantity Ingredient
100 g diced bacon
3 tbsp single cream for sauces
1 sweet pepper
½ tsp salt
450 ml chicken bouillon
2 chicken breasts
1 onion
300 g rice
Salt
Pepper
½ tsp spice mix for chicken
1 clove of garlic
½ tsp paprika powder
A little pepper

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