Wednesday, August 4, 2010
Let me start by saying I cook for taste and not aesthetics, so bear with the presentation :P
This was the dinner I made tonight and it was a huge hit. This was originally adapted from a german recipe called Paprika- Haenchen- Geschnetzeltes.
We have a discount grocery store called netto and they occasionally include meal suggestions based on their sales, this was from a section called 5 meals under 5 euro. Obviously your price will vary by location and sale prices.
I have included both the english and german names so anyone worldwide can make this :)
I served mine on a bed of rice and with a baguette. The sauce was amazing it had the texture of Thai peanut sauce.
600g Haenchen Brustfilets (Chicken breast fillets)
1 rote Paprika (red bell pepper)
1 Zucchini or 1/2 ein Gurken (zucchini or a large cucumber)
125ml Apfelsaft (apple juice)
125ml Huenerbruehe (chicken stock or broth)
200ml schlagssahne (substitute with a whipping or heavy cream)
2 grosse zwiebeln (2 large onions)
4 EL Oel (4 TBL Oil)
2 EL Tomatenmark (2 TBL tomato paste)
Paprika pulver (paprika seasoning)
Rote chili flecken (red pepper flakes)
2 Knoblach (garlic cloves)
1. Wash and cut the bell pepper into stripes. Mine were small so I ended up using one and a half.
2. Cut up your cucumber or zucchini. I used cucumber, I cut it into rounds and then thin strips, similar to a grated affect without the elbow ache.
3. Cut the chicken into stripes. If the breasts are thick you may cut them in half, I found this game me many more bite sized portions. I also used fresh but you could use thawed frozen filets.
4. Dice your garlic and onions
5. Pre-measure your liquids and make your broth if needed.
6. Gather other ingredients
Instructions: (note: I used one pan and set aside into bowls, but I bet you could just lump it all together I did it the german way)
1. Cook the garlic and onion in oil until caramelized, then set aside.
2. Add chicken and fry in oil and well cooked, solid white no pink. I seasoned mine with salt, pepper, and red pepper flakes. Set aside.
3. Fry the zucchini/ cucumber and red pepper in oil. Once it starts to turn golden brown and get a nice crisp edge, add the onions back into the mix.
4. Add the apple juice, chicken stock, and tomato paste. Stir into the veggies until well mixed and bring to a boil.
5. Add the chicken back into the mix and then the whipping cream. Add paprika, salt, pepper, and additional red pepper flakes to your liking, the more the zestier.
6. Let simmer 15 minutes. The sauce will simmer down, and you can also set aside from heat for a few minutes to let it thicken.