Adie ni Ipara Paprika sisun pẹlu Iresi Basmati Gbogbo

Dry the roasted peppers well with kitchen paper and cut into large pieces and place in a tall container, add the cloves of garlic and purée finely with a magic wand. Put the chicken breast parts in a freezer bag, add the starch and knead the bag well so that the starch is well distributed around the chicken parts.

Now heat some oil in a pan and sear the chicken pieces all over, then remove them from the pan and set aside. Now add the sweet peppers and the shallot and cook for about 2 minutes while stirring, then sprinkle with the sugar and cook for approx. Let it caramelize for 1 minute.

Now add the mashed roasted peppers and cook approx. Simmer for 2 minutes while stirring, then deglaze with the white wine and reduce for approx. 5 - 8 minutes, then add the poultry stock and simmer everything together over a low heat for approx. 10 minutes.

Then the cream is added and it is simmered again for a few minutes until a creamy consistency is reached. Now season with salt and pepper and possibly a little sugar and then add the meat again and let it steep for about 5 minutes.

I deliberately avoided other spices because the roasted peppers gave off such an intense and round taste that anything else would be too much.

Wash the rice thoroughly and put it in a saucepan with the water and salt, put the lid on and bring to the boil. When the rice is boiling, turn off the stove, leave the closed pot on the plate and then you can forget about the rice, after about 20 minutes there is no more liquid and there is no risk of sticking and the rice is just perfect.

Then fold in the teaspoon of butter.

Arrange the rice on a plate with the help of a serving ring and add the chicken in the paprika cream.