John Myers
Contents
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Ingredients
Forked spaghetti - paella
- Brat - olive (oil) to taste
- 200 g Kabanossi
- 400 g Chicken breast fillet
- Salt, gourmet pepper to taste
- 1 Red peppers
- 1 Yellow peppers
- 0,5 Onion
- 0,5 Garlic cloves
- 500 ml Vegetable stock
- 50 g Ajvar mild
- 1 kl. Can Tomato paste
- 150 g Fork spaghetti
- 125 g Frozen peas (rest)
- 1 branch Spice thyme from our own garden
- Parsley from our own garden to your taste
Instructions
- Take the Kabanossi out of the packaging and cut into slices. Wash the chicken breast fillet, pat dry with kitchen paper and dice. Then put the roast olive (oil) in a pan, heat. First, briefly fry the Kabanosi slices in it and take them out, set aside.
- Put some more of the oil in the pan and fry the diced pieces of meat vigorously. Season with salt and gourmet pepper and remove, set aside.
- Clean both peppers and cut into large pieces. Peel the halved vegetable onion and cut into wedges. Peel and chop the garlic cloves. Put everything together in the pan and sauté briefly in the frying fat, sprinkle with salt and gourmet pepper.
- Now take a medium saucepan and pour the vegetable stock into it. Introduce the ajvar and tomato paste, then add the weighed fork spaghetti, frozen peas and the seasoned thyme. Bring to the boil while stirring. Then add the paprika & Co, stir.
- Preheat the oven to 200 degrees top / bottom heat. Finally fold in the fried kabanosi slices and pieces of meat. Close with a lid and place in the preheated oven, finish cooking for about 20 minutes. Stir once in between.
- Take deep plates, fill in and serve immediately.
