for 4 people
- 8 pieces of chicken baguette
- 2 medium sized onions
- 2 pieces of charlestone pepper
- 50 grams of paprika
- 2 tea spoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons margarine
- 2 cups of chicken juice
- 1 water glass filtered yogurt
- 2 tablespoons flour
How is it prepared?
Get all the moisture of the chickens dry with the help of a paper towel. Then sweeten the chickens with 1 teaspoon salt and pepper.
Take the margarini in the pan and get angry and take the chickens to the chop. It would be better to use a thick-bottomed pan to get the chickens wide and not too tight in the frying pan to get the same amount of heat.
Fry each side of the chickens for five minutes, until the chickens have a golden yellow color.
Take the chickens in a pan with the help of a pan head and stand on one side.
Once you have taken the chickens out of the pan, take the half-moon onions and the cubes you have dipped in the same oil and remove the peppers and cover the lid and cook it for 10 minutes without stirring.
At the end of 10 minutes, remove the cover, raise the fire and roast until the onions are caramelised. When the onions are caramelized, add the paprika and mix them a few times quickly and close the gold.
Take a deep pot, a side of which you separate the chickens with the water they have released, add a caramelized mixture of onion and pepper and chicken broth. Add salt and open the bottom of the oven.
Once the saucepan starts to boil, cover the bottom, cover and leave it for 1 hour.
Toward the end of 1 hour, smoothly mix until no lumps remain in the filtered yogurt and flour. Then take a small portion of the juice from the cooked jam and add it to the flour yogurt and mix quickly and quickly to get a thick but fluffy sauce.
Add this yoghurt sauce again to the pot, mix well and start to boil again.
Prepare your paprika chicken, serve it hot with plain pasta and filtered yogurt.
You can serve your chicken in the accompaniment of plain pasta and filtered yogurt.