Paprika chicken with shallot sauerkraut
(a "light" recipe)

Paprika chicken with shallot sauerkraut

For those who love sauerkraut, fermented ones that you buy ready to cook to your liking, here is a recipe - light - that marries a spicy and slightly spicy chicken breast to the sweet of the shallot and the taste of the pepper.

It is a simple dish that is easy to prepare and is ready on the table in less than half an hour.
And lunch (or dinner) is served!

A small note, before going out and going shopping: the fermented sauerkraut can be found on the market (in bags or in jars and, if you are lucky, even in bulk) both cooked and raw, to be cooked to your liking or, excellent, in salad.

For this preparation as generally for all the preparations indicated in the recipes that I present, the raw ones are used.
I recommend!

It is also important not to replace the shallot with the onion:
it is a dish that, in spite of the paprika, has a very delicate taste.
The onion would dominate it by excluding other flavors.

And now, starting as always from the ingredients, let's start cooking!

Ingredients, per person:

pepper

g.

100

shallot

g.

40

sauerkraut

g.

150

peeled canned

TS.

3

maple syrup

ts.

1

salt and pepper

q.s.

chicken breast (about 150 g)

pc.

1

sweet paprika

TS.

1

extra virgin olive oil for frying

ts.

2

chicken soup

ml.

100

greek yogurt

TS.

2

grated lemon rind

TS.

1

Preparation:

Google ads

<

Start preparing the vegetables: peel and divide the shallots into quarters, clean the peppers, remove the seeds and cut, at will, into rings or strips.

Then mix them in a bowl with sauerkraut (the ones to be cooked, not the ready ones, I recommend!) Adding the peeled tomatoes into pieces, the maple syrup and completing with salt and pepper. Allow to flavor while proceeding to the rest.

Season with salt and pepper the chicken breast, pour over the sweet paprika and massage to absorb the flavor.

Heat the olive oil in a pan and brown the chicken well on both sides. the cooking will then continue with the rest of the ingredients.

Move the chicken breast to one side of the pan and pour the mixture of sauerkraut and vegetables alongside. Add the chicken stock, cover and cook gently for ten minutes.

While cooking, prepare the sauce with which to serve: mix in a bowl the yogurt with lemon zest and an idea of ​​salt.

When cooked, place the vegetables in one dish on one side and the chicken breast cut transversely into three or four slices and decorate with the yogurt sauce.

Bon appetit!

ADVICES AND NOTES:

Google ads

<

Your comments are welcome!
Leave them in module at bottom of page:

add comment


Security code
Refresh