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