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- Ingredients
- Recipe
- Chicken breast1 kg
- English Potatoes3 unit(s)
- Carrot1 unit(s)
- Tomato1 unit(s)
- Onion1 unit(s)
- Garlic Clove3 unit(s)
- Pepper1 unit(s)
- Colorau to taste
- Salt to taste
- Black pepper to taste
- Corn1 cup
- Sour cream200 g
- Wheat flour5 coffee spoon
- liquid milk150 ml
- You will cook the chicken breast and all the vegetables mentioned, salt, paprika and pepper and add a little oil. I let it sauté well before adding the water and then I add it little by little to get a thicker broth. After the chicken breast is cooked, you will separate the breast and the broth with the vegetables. The chicken breast you will shred and reserve and the broth you will beat in the blender along with the milk and wheat flour. After blending you will add this mixture to a pan with low heat stirring constantly and add the shredded chicken and stir until it starts to boil. Then add the corn and cream and let it boil and it's ready. SERVE WITH STRAW POTATOES AND WHITE RICE
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