John Myers
Chicken Strips in Smoked Paprika Cream
The perfect chicken strips in smoked paprika cream recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast
- 500 g Red pointed pepper
- 2 Shallots, halved and cut into strips
- 2 Garlic cloves, finely grated
- 8 tbsp Olive oil
- 1 tsp Pimenton de la vera, noble sweet
- 1 tsp Pimenton de la vera, hot
- 1 tbsp Coriander seeds
- 1 tbsp Red Kampottpfeffer
- 1 tbsp Tomato paste
- 200 ml Poultry stock
- 100 ml Cream
- 1 bunch Coriander, freshly chopped
- Salt
- Cut the chicken breast into strips and place in a bowl. Add the shallots. Also cut the pointed pepper into strips and add.
- Put the olive oil with salt and the grated garlic in a separate bowl. Add the two types of pimento (smoked paprika powder). Roast the campott pepper and the coriander seeds in a pan without fat until they start to smell strongly and then grind in the mortar and also put into the olive oil bowl and stir everything well and then pour over the chicken breast with the bell pepper and do everything very well with your hands Mix and let steep in the refrigerator for at least 2 hours. Don’t forget to take the meat out of the refrigerator about 1 hour before roasting so that the meat can return to room temperature.
- Heat a pan strongly and sear the marinated meat in it while turning, roast the tomato paste for the last 2 minutes. Then deglaze with the poultry stock and the cream and simmer for a few minutes over medium heat until the desired consistency is reached – this takes a maximum of 5 – 8 minutes.
- Then add salt and pepper to taste and serve with rice and sprinkle with the fresh coriander.
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