- Serves: 4
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Products in this recipe:
Chicken Flavour Stock Powder, Garlic Pepper Seasoning, Green Onion Seasoning, White Sauce Powder
You Will Need:
Method:
Remove excess fat from chicken portions. Measure Garlic Pepper Seasoning, White Sauce Powder and ½ T (7,5 ml) paprika into a paper or plastic bag and shake the chicken portions in it. Brown the chicken portions on both sides in the oil. Remove with a slotted spoon and place in an ovenproof dish. Adjust the oven rack to one slot below the middle position. Preheat the oven to 180 °C. Sauté the onion pre-seasoned with Green Onion Seasoning in the remaining oil until soft and golden. Add the garlic and remaining paprika and stir-fry for 1 - 2 minutes. Add the tomatoes, carrots, peppers, Chicken Flavour Stock Powder, water and wine. Bring to a fast boil for 3 minutes. Pour the sauce over the chicken. Cover with a lid or tent with foil. Bake for 45 minutes. Remove the lid and bake for a final 15 minutes. Top the dish with sour cream and chives. Serve with buttered tagliatelle. Smoked paprika: Spice shops and delis may offer a better choice than regular supermarkets.
Chicken Goulash - Hungarian Style
Take an armchair trip to Hungary and enjoy a traditional dish well prepared and served with pasta. Replace the white wine with Chicken Stock.- Serves: 4
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Products in this recipe:
Chicken Flavour Stock Powder, Garlic Pepper Seasoning, Green Onion Seasoning, White Sauce Powder
You Will Need:
Method:
Remove excess fat from chicken portions. Measure Garlic Pepper Seasoning, White Sauce Powder and ½ T (7,5 ml) paprika into a paper or plastic bag and shake the chicken portions in it. Brown the chicken portions on both sides in the oil. Remove with a slotted spoon and place in an ovenproof dish. Adjust the oven rack to one slot below the middle position. Preheat the oven to 180 °C. Sauté the onion pre-seasoned with Green Onion Seasoning in the remaining oil until soft and golden. Add the garlic and remaining paprika and stir-fry for 1 - 2 minutes. Add the tomatoes, carrots, peppers, Chicken Flavour Stock Powder, water and wine. Bring to a fast boil for 3 minutes. Pour the sauce over the chicken. Cover with a lid or tent with foil. Bake for 45 minutes. Remove the lid and bake for a final 15 minutes. Top the dish with sour cream and chives. Serve with buttered tagliatelle. Smoked paprika: Spice shops and delis may offer a better choice than regular supermarkets.