Stir-fry, chicken paprikash with mushrooms
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ingredients
2 pcs chicken breasts 1 pcs onion 2 tbsp oil 10 pcs mushrooms to taste ground hot pepper, bay leaf, ground black pepper, cumin 1 pcs chicken broth 1 cup cream a little plain flour salt 150 g rice
procedure
1.
First, cut the chicken breasts. Wash the chicken breasts and cut the onion into small cubes. Heat the oil in a saucepan and slowly fry the onions, then add the diced breasts. Season the chicken breasts with salt to release the juices and simmer over a low heat for a while.
2.
Then add the bay leaves, minced hot pepper, mushrooms that we have washed cleaned. Simmer everything for a while. Then pour hot water, add salt, pepper, ground cumin, chicken broth and cook until the meat is tender.
3.
In the pot, of course, stir while cooking. When the chicken is cooked, mix a little bit of plain flour in the sweet cream and slowly pour it into the pot with the paprikash and stir. Simmer for a while and then set aside.
4.
Place the rice in a sieve and rinse 2 times with cold water. Let the starch drain well. Meanwhile, heat about 500 ml of water in a saucepan. Rinse the rice one last time with hot, not boiling, water and let it drain. Put the rice in the pot and add the oil and salt. Cover the pot and wait for the rice to boil. The lid will alert you when it starts to bubble. Turn down the heat and simmer it for about 10 minutes on a low flame. After 10 minutes, turn off the heat, cover the rice with a lid and let it sit for 5 more minutes.
