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Chicken perkelt

    

Good recipe for Sunday lunch. It is with using yogurt instead of whipping cream. Tastes the same.

Cook

No. of servings

6

Ready in

40 min.

Difficulty

low

 

Categories:    

 

all-purpose flour / plain flour1.75oz50grams
chicken breasts1.7lb750grams
ground red paprika2tsp2teaspoon
onion7oz200grams
salt1tsp1teaspoon
semi skimmed milk 1,5%¾cup200milliliters
sunflower oil4tbsp4tablespoon
water1.1cup250milliliters
yoghurt natural7oz200grams

1. 

onion 7 oz (200 g)  sunflower oil 4 tbsp

Scalp the onion, chop in little pieces, fry in oil.

2. 

chicken breasts 1.7 lb (750 g)  salt 1 tsp

Wash the chicken breast and cut in cubes. Add meat to the onion and let it cook. Salt.

3. 

ground red paprika 2 tsp  water 1.1 cup (250 ml)

Add paprika, mix up and pour a bit of water. Close the pot and cook for minutes.

4. 

semi skimmed milk 1,5% ¾ cup (200 ml)  yoghurt natural 7 oz (200 g)  all-purpose flour / plain flour 1.75 oz (50 g)

Combine milk, yogurt and flour - add to the meat and let it boiled.

Bon appetit!

 

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