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na papryce i pomidorach

    1h 20min

    easy

Składniki

4 Porcje
  • 300 g Cherry tomatoes

  • 4 piece Chicken thighs

  • 2 piece Red onions

  • 1 tbsp balsamic vinegar (white)

  • 3 piece bell pepper (red)

  • 0.5 tsp cayenne pepper

  • 1 clove garlic

  • 2 tsp ground cumin

  • 6 tbsp olive oil

  • 1 pinch pepper (ground)

  • 2 sprig rosemary

  • 3 tsp salt

  • 3 tsp sweet paprika

    European

    meat dishes, poultry

    sulphur dioxide/sulphites

    histamine, alcohol

    Kitchen thermometer, hand blender

Przygotowanie

  • Marinate the meat

    Pat the chicken thighs dry and marinate with spices and olive oil.

    Preheat the oven to 200°C top/bottom heat.

  • Składniki

  • 4 piece Chicken thighs, 3 tsp sweet paprika, 2 tsp ground cumin, 1 pinch pepper (ground), 4 tbsp olive oil, 2 tsp salt

  • Chop the vegetables

    Peel the onions and garlic. Cut the onions into wedges and finely chop the garlic.

    Wash the rosemary, shake dry and roughly chop.

    Wash the peppers, halve, deseed and cut into strips. Halve the tomatoes.

  • Składniki

  • 2 piece Red onions, 1 clove garlic, 2 sprig rosemary, 3 piece bell pepper (red), 300 g Cherry tomatoes

  • Cooking chicken thighs

    Mix the vegetables and rosemary with the salt, cayenne pepper, vinegar and oil.

    Place everything on a baking tray, place the chicken thighs on top and place in the oven for 45-50 minutes.

    Once the chicken has reached a core temperature of 80°C, it is juicy and the skin is crispy.

  • Składniki

  • 0,5 tsp cayenne pepper, 1 tbsp balsamic vinegar (white), 1 tsp salt, 2 tbsp olive oil

  • Puree the sauce

    Place half of the vegetables in a tall container and puree into a creamy sauce.

  • Finishing touches

    Serve the chicken thighs with the sauce and oven vegetables.

    Serve with rice or potatoes.

Wartość odżywcza na porcję

kcal

860.25

Białko

66.72 G

Olej/tłuszcz

61.46 G

Węglowodany

10.56 G

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