Hussar-style stew

Hussar-style stew
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  • Cooking time
    30 minutes
  • Preparation
    20 minutes

  • Created by

  • Created on

    11-Dec-2019

  • Number of portions

    4
  •  Download PDF

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
Pepper
½ tsp salt
100 g diced bacon
Salt
½ tsp spice mix for chicken
450 ml chicken bouillon
3 tbsp single cream for sauces
2 chicken breasts
A little pepper
1 sweet pepper
1 clove of garlic
1 onion
300 g rice
½ tsp paprika powder

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