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
Chicken Pan À La Araya
Chicken Pan À La Araya

Instructions

  1. Cut the chicken fillet into strips, chop the mushrooms, cut the leek into rings, separate the florets from the romanesco and dice the onions.
  2. Blanch the Romanesca florets for 3 - 5 minutes.
  3. Fry the onions and chicken, add the mushrooms and tomato paste and fry a little, season with salt, pepper and paprika powder.
  4. 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.
  5. Rice goes well with it.
  6. 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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