Chicken perkelt
; void(0);){kind=small}
554Good recipe for Sunday lunch. It is with using yogurt instead of whipping cream. Tastes the same.
recipe,photo-recipe,onion,chicken breasts,ground red paprika,yoghurt natural,Chicken,Hungarian cuisine
Chicken
Hungarian cuisine
Ingredients
Ingredients
| all-purpose flour / plain flour | 1.75 | oz | 50 | grams | |
| chicken breasts | 1.7 | lb | 750 | grams | |
| ground red paprika | 2 | tsp | 2 | teaspoon | |
| onion | 7 | oz | 200 | grams | |
| salt | 1 | tsp | 1 | teaspoon | |
| semi skimmed milk 1,5% | ¾ | cup | 200 | milliliters | |
| sunflower oil | 4 | tbsp | 4 | tablespoon | |
| water | 1.1 | cup | 250 | milliliters | |
| yoghurt natural | 7 | oz | 200 | grams |
Recipe
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!
