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Saturday, July 2, 2011

Tricolour Paprika (Bell Pepper) Chicken with Lentil Rice

Earlier this week, I conducted a beginners'course to 6 teenies - teenies who swore they're diehard vegetarians but by end of the day, they ate up all the meat (chicken and pork) and left most of the vegies untouched.
Anyway, what to do with 6 paprikas - 2 red, green and yellow.  Either put them under the grill or cook gulash.
IMO gulash is autumn or winter food. So I decided to cook 'something' like gulash but a lighter version.      



-4 pcs skinless chicken thighs
-6 paprikas (deseeded and cut into bite size pcs)
-2 large onions (coarsely chopped)
-2 large tomatos (coarsely chopped)
-2 cloves garlic (coarsely chopped) 
-200ml red wine
1 tbsp flour as sauce thickener
Salt, pepper & chicken broth to taste.

Preparation :

1. Pat chicken pieces dry with paper towels.
2. Heat up 2 tbsp oil in a deep heavy pan.  Add onions and stirr frequently until onions are soft and light brown - approx. 5 mins.
3. Add the chicken and gently brown it with the onions.
4. Add wine, then paprika and, give it a gentle stir 
5. Add tomatos.
6. Add chicken broth (approx. 300ml)
7. Cover the pan or pot and simmer over medium low heat.

While the chicken is slowly simmering, prepare the lentil rice.  

You need :
250gm rice (whatever variety you wish)
50gm lentils
salt to taste
Cook rice (with lentils) according to instruction, add salt or broth to taste.
When the rice is cooked, the chicken should be ready as well.

Just before serving, mix flour with 1/2 cup water/broth until smooth.
Add into the chicken and stir until the sauce coats the spoon.
Serve garnished with parsley, dill and/or chives if desired.  


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