Poulet sauce yaourt et paprika
- 1 chicken (approximately 1.5 kg, chopped into chunks; skin removed from breast and thighs)
- 2 tablespoons of sunflower oil
- 1/2 teaspoon salt
- 3 onions (finely chopped)
- 1 clove of garlic (finely chopped)
- 1 cup unsalted chicken stock
- 2 tablespoons of red pepper
- about 1/2 cup of yogurt (preferably semi-skimmed)
- about 1/2 cup cream
Put the sunflower oil in a saucepan and heat the oil by placing the saucepan on medium heat. When hot, place pieces of chicken that do not overlap each other and fry until golden brown (approximately 4 minutes). Turn it over, sprinkle with half the salt, and fry the other sides until they turn golden (3-4 minutes). Remove the chicken pieces to a plate with a slotted spatula, fry the remaining pieces of chicken in the same way (sprinkle the remaining salt when overturned), and remove them with the slotted spatula next to the other fried pieces.
Lower the heat, place the onions and garlic in the pot and cook, stirring occasionally, until the onions are translucent (10 minutes). After adding chicken broth and red pepper, stirring, turn on the fire and bring to a boil.
Put all the chicken pieces in the pot, reduce the heat and cook until a light colored, clear liquid comes out when a fork is inserted into one of the thigh pieces (25 minutes). Then remove the chicken pieces with a slotted spatula to a serving plate, cover the plate with aluminum foil and set aside.
Take the oil accumulated on the face of the cooking water in the pot with a spoon and throw it away. Turn on the fire and boil on high heat until it is reduced by half (3 - 4 minutes). Whisk the yogurt and cream well in a bowl, add them to the pot, reduce the heat again and heat the sauce for 1 minute. Take the pot off the heat, lay the sauce on the chicken breasts with a spoon and serve.
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