Creole chicken

Name: Creole chicken
Yield: 4 portion(s)
Ingredients: 0.5 tsp Basil; 1 Small red chili without seeds finely chopped; 1 Red bell pepper cut into 1 cm cubes; 1500 g Chicken cut up into 12 parts; 2 tbsp Cajunkrydderi; 2 tsp Chicken bouillon powder; 2 tsp Sweet paprika; 2.5 dl Sour cream; 2.5 dl Wheat flour; 2.5 dl Water; 2/3 dl Oil; 25 g Butter; 5 dl Finely cut cajungrøntsager

Mains

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Creole chicken

0.5	tsp	Basil
1		Small red chili without seeds finely chopped
1		Red bell pepper cut into 1 cm cubes
1500	g	Chicken cut up into 12 parts
2	tbsp	Cajunkrydderi
2	tsp	Chicken bouillon powder
2	tsp	Sweet paprika
2.5	dl	Sour cream
2.5	dl	Wheat flour
2.5	dl	Water
2/3	dl	Oil
25	g	Butter
5	dl	Finely cut cajungrøntsager

Instructions for Creole chicken

To prepare the Creole chicken recipe, please follow these instructions:

Pat chicken pieces dry Mix cajunkrydderi, basil, paprika and flour and toss the chicken in the seasoned flour. Save the rest of the flour.

Heat the oil in a pan and Brown the chicken pieces about 4 minutes on each side until golden and crispy. Take them up.

Saute the cajungrøntsagerne in 2 tbsp. of the heating oil along with Bell Peppers and hot pepper to the vegetables have taken color. Put the vegetables in a baking dish and place chicken pieces over. Pour 2 1/2 dl. water knows put a lid over the Pan in the oven at 180 and style degrees for 40 minutes. Remove the lid, add the bouillon powder and sour cream and roast chicken on in 20 minutes without lid.

Whip 3 tablespoons. of the seasoned flour together with the butter in a pan and let it get golden brown. Stir in juices. Infant possibly the sauce with water.

Tips:
Chicken meat can be replaced by rabbit or filopastry.

Creole chicken

Ingredients for Creole chicken

Instructions for Creole chicken

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