Chicken Paprikash
20'
30'
easy
2-4
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Chicken Breast Fillet
3 Φιλέτα Στήθος Κοτόπουλο MIMIKOS
2 κρεμμύδια ξερά
1 κόκκινη πιπεριά
1 κίτρινη πιπεριά
½ φλ. κρασί κόκκινο
400 γρ. ντοματάκια κονκασέ
|
1 κ.σ. πάπρικα γλυκιά
200 γρ. γιαούρτι
1 κ.σ. αλεύρι
¼ φλ. ελαιόλαδο
λίγος μαϊντανός ψιλοκομμένος
αλάτι
πιπέρι
Για σερβίρισμα:
βρασμένο ρύζι
Ingredients
1 tbsp sweet paprika
200 g yoghurt
1 tbsp flour
¼ cup olive oil
some chopped parsley
salt
pepper
To serve:
boiled rice
3 MIMIKOS Chicken Breast Fillet
2 dry onions
1 red pepper
1 yellow pepper
½ cup red wine
400 g Concasse tomatoes
Preparation
Cut the chicken fillet, onion, and bell pepper into thin slices. Heat the olive oil in a deep skillet and brown the chicken for 4-5 minutes all around. Once the fillet changes color, add the onion and bell pepper, and sauté for 3-4 minutes, no longer. Deglaze with the wine.
Allow the alcohol to evaporate over high heat for a few minutes. Sprinkle with paprika and stir well. Add the tomatoes and cover the skillet. Let it simmer for 25-30 minutes until the chicken is tender.
Mix the yogurt with the flour, add it to the sauce, and stir well. Let it simmer over low heat for 5 minutes.
A recipe by Argiro Barbarigou.
For more information, you can follow the link >>
watch the recipe video
