Sliced chicken in Ajvar Cream from Oven
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g chicken fillet (s) (inner fillets)
- 1 glass ajvar
- 2 cloves garlic)
- 2 onion (s) if small 3
- 400 g red pepper (s)
- 3 teaspoons vegetable stock powder
- 250 ml cremefine or cream
- 200 g crème fraîche
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper, from the mill
- 2 teaspoons oil or butter
- 2 teaspoons paprika powder
- N / A soy sauce
Print Recipe
Pin Recipe Instructions
- Cut the chicken fillet into slightly larger but bite-sized pieces and mix with a teaspoon of oil, a little salt, a teaspoon of paprika powder, pepper and possibly soy sauce, if you like the taste, but also works fine without it, and set aside.
- Preheat the oven to 200 ° C top / bottom heat. Grease a baking dish.
- Finely dice the garlic. Don`t dice the onions quite so finely and cut the red peppers, I use pointed peppers and sometimes more, sometimes less, even coarser. Put everything in the baking dish.
- Cream, creme fraîche, the vegetable stock powder, 1 teaspoon paprika powder, the ajvar, I take the hot one, but you can also mix it with the mild one, mix the pepper and salt well and season very strongly. Mix the meat and paprika cream in the pan with the vegetables.
- Turn the oven to 175 ° C and place the casserole dish in the lower third of the oven for about 45 minutes. Check in between as the peppers burn easily.
- The set is intended for two adults and two school children when adding pasta or spaghetti, for example. If there are 4 good, hungry eaters, maybe a large salad should be served so that everyone is full.
- Tip, prepare everything and use the timer on the oven so that there are still 15 minutes when you come home, then it is time for salad and tablecloths and nothing can burn.
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