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Huntress chicken
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
5 servings
Mario De
@mariodevincenzi- Ingredients
- Recipe
- Boneless Thighs1 kg
- Chicken broth500 ml
- Sliced Carrots2 unit(s)
- Chopped red pepper1 unit(s)
- tomato paste3 tablespoon
- Sliced Champignon100 g
- Coriander to taste
- Basil to taste
- Salt to taste
- Black Pepper to taste
- Dry red wine1 cup
- Spicy paprika to taste
- Prepare the chicken broth. I prepare the night before, by pressure cooking two cassavas with onion, garlic, celery, chicken breast, tomato, 1 tablet of knorr broth, salt and pepper. Once cooked, I beat everything in the blender. This broth can then be frozen to be used in other chicken dishes. With the broth, you don't need to sauté any seasoning.
- In a pan, fry the boned drumsticks, already pre-seasoned with the hot paprika, salt and black pepper, starting with the skin down, leaving it well toasted. Reserve in a form or platter.
- In the frying pan, add the chicken broth and let it reduce a little.
- Add the wine, the carrots and the pepper, let it cook well for at least 10 minutes, both to refine and to evaporate the alcohol.
- Place the tomato paste and the drained mushrooms. Mix well and adjust the salt. Add the black pepper, coriander and basil.
- Cook for another 10 to 15 minutes.
- Place the sauce on the platter where the thighs are.
- Bake at 250°C for 5 to 10 minutes.
- Serve with white rice.
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