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