Chicken fricassé with paprika and spaghetti
75 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Broiler chicken
2.143 kg
Table salt
14.286 g
Sunflower oil
0.071 l
Plain flour
0.054 kg
Onion
0.143 kg
Garlic, bulb
1.143 ud
Chilli pepper
0.0 g
Brown stock
0.857 l
Tomato sauce
0.036 l
Spaghetti au gratin
5.0 ud
Concassé tomato
5.0 ud
Onion
0.012 kg
Garlic, bulb
0.019 ud
Green pepper
0.007 kg
Diced tomato
0.048 kg
Sunflower oil
0.001 l
Spaghetti
0.214 kg
Grated cheese
0.143 kg
Ground white pepper
0.0 g
Dried oregano
0.0 g
Margarine
0.036 kg
Tomato
0.3 kg
Olive oil
0.013 l
Table salt
3.75 g
Sugar
0.003 kg
Elaboration
- Chop the chicken into small pieces.
- Prepare a tomato concasse.
- Make a brown stock.
- Chop onion and garlic into brunoise and sauté.
- Sauté the floured chicken seasoned with salt and pepper.
- Place the chicken next to the sautéed vegetables, then sprinkle flour and chilli pepper on top, sauté lightly and add the brown stock.
- Leave to cook until the chicken is tender, thicken the sauce with cornflour and then add the tomato concasse and tomato sauce to give some colour. Add salt if required.
- Serve with Italian style pasta.
Nutritional information (1 portion)
Energy
1170.57
kcal
Carbohydrates
62.43
g
Proteins
83.88
g
Lipids
62.7
g
Fiber
9.8
g
Saturates
17.15
g
Monounsaturated fatty acids
23.1
g
Polyunsaturated fatty acids
18.24
g
Cholesterol
379.73
mg
Calcium
634.48
mg
Iron
8.04
mg
Zinc
5.45
mg
Vitamin A
428.18
ug
Vitamin C
57.47
g
Folic acid
255.35
ug
Salt (Sodium)
2104.14
mg
Sugars
19.75
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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