John Myers
Hot Paprika Chicken
The perfect hot paprika chicken recipe with a picture and simple step-by-step instructions.
- 2 Shallots
- 350 g Sauerkraut preserve
- 3 tbsp Rapeseed oil
- 1 Bay leaf
- 200 ml Vegetable broth
- 0,5 Pineapple fresh
- 2 Chicken breasts
- Salt and pepper
- 1 Tl Hot paprika powder
- Peel shallots, cut in half and cut into thin strips. Heat 1 tablespoon of oil in a saucepan, fry shallots in it until translucent and mix in the sauerkraut. Add the bay leaf and vegetable stock, cover and bring to the boil and simmer for about 15 minutes.
- In the meantime, peel the pineapple, cut in half, quarter and cut out the stalk. Cut the pineapple into pieces.
- Pat the chicken breasts dry, season with salt, pepper and paprika powder. Heat 2 tablespoons of oil in a non-stick frying pan, fry the chicken breasts all over, place on top of the sauerkraut. Add the pineapple pieces, cover and simmer for another 10 minutes. Serve seasoned with salt and pepper.
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