It’s time to take a short rest from the deserts and devote to something concrete. A dish that I share with you today was my favorite when I was a child. My mom made it with pork, but my orientation towards ‘aviation’ again prevailed so I adapted it.
The recipe originally comes from an old cookbook Vegeta – but I got rid of Vegeta as well :) I’ve cleansed it of excess spices so that you can taste the full flavor of the main ingredients. An unusual combination of boiled eggs, pickles and red paprika makes a delicious sauce that goes well with rice, gnocchi or pasta (when I was little I would only eat gnocchi and sauce, cause even then I did not like pork). Chicken is soft and juicy and actually is a super fit in this combination.
- 200-250 g chicken breasts
- 3 eggs
- 5 large cucumbers
- 1 tablespoon sweet red paprika
- 2 tablespoons flour
- olive oil (or vegetable)
- salt and pepper
- Side-dish: 120 g rice, gnocchi, pasta ...
- First hard-boil the eggs (7-10 min).
- Cut the chicken breasts into small pieces, season with salt and pepper and sprinkle with flour so they are well coated. Roast on a spoon of oil about 5 minutes, until all sides get a golden color.
- During this time, cut the eggs and cucumbers into small pieces.
- When the chicken pieces are golden, remove them to a plate and cover with a lid, and sprinkle the remaing oil with red paprika. Allow about half a minute to lightly fry, then pour about 2 dl of cold water. When the water boils with peppers, add the eggs and cucumbers and cook for 5 minutes. Then put the chicken back in, season with salt and pepper and cook for 15 minutes.
- Serve with cooked rice, pasta or gnocchi and a salad. Bon appetit!