Chicken Pan À La Araya
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken fillet (s)
- 250 g mushrooms
- 3 leeks
- 1 head Romanesco
- 200 ml vegetable stock
- 150 g cream cheese, rainier, with chives
- 1 tablespoon tomato paste
- 1 large onion (s)
- 1 tablespoon, leveled flour
- salt and pepper
- Paprika powder, noble sweet
- Paprika powder, hot as rose
Print Recipe
Pin Recipe Instructions
- Cut the chicken fillet into strips, chop the mushrooms, cut the leek into rings, separate the florets from the romanesco and dice the onions.
- Blanch the Romanesca florets for 3 - 5 minutes.
- Fry the onions and chicken, add the mushrooms and tomato paste and fry a little, season with salt, pepper and paprika powder.
- Add the vegetable stock and the leek and simmer until the leek has reduced in volume. Then add the cream cheese, season again with a little paprika powder and add the tablespoon of flour. Let everything simmer a little longer. Remove from heat and stir in the romanesco.
- Rice goes well with it.
- If you want, you can of course use broccoli or cauliflower instead of Romanesco, and I could also imagine Brussels sprouts.
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