Paprika Cream Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast
- 4 large peppers, yellow and / or red
- 3 teaspoons paprika powder, noble sweet
- 1 teaspoon curry paste, yellow
- 2 cups whipped cream
- 2 large onions
- 1 sprig rosemary
- 1 sprig thyme
- 1 little garlic, fresh
- 2 tablespoon, leveled sugar
- 1 medium chilli pepper (s), red
- 1 teaspoon, leveled salt
- 4 tablespoon olive oil
- water
Print Recipe
Pin Recipe Instructions
- Preheat the stove top to the highest setting. Roughly cut the chicken breast and fry in a large pan with 2 tablespoons of olive oil for just a few seconds. Remove the meat from the pan and set aside on a plate.
- Peel and finely chop onions and garlic. Stem, core and roughly chop the peppers, put the remaining 2 tablespoons of oil along with onions, garlic and pepper pieces in the still hot pan. To sear STH. Deglaze with all of the whipped cream. Strip the thyme and rosemary off the stems, roughly chop and add to the pan. Core, finely chop the chilli pepper and add to the pan with paprika powder, curry paste and sugar. Let everything simmer for about 5 minutes.
- Add the chicken breast, simmer another 5.
- Serve with long grain rice.
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