Tuesday, 16 February 2010

Pileći paprikaš - Chicken stew

Iseckati na kocke dve-tri glavice crnog luka srednje veličine, dodati pileće ili ćureće meso (krilca, belo meso i slično), dve sveže paprike, oljuštena i iseckana dva paradajza, soli po ukusu. Sve ovo stavite u veću šerpu, nalijete vodom (ali ne preterujte) i dinstajte na tihoj vatri dok meso ne bude skuvano a luk se pretvorio u kašu - obično traje oko tri sata. Pazite da u toku dinstanja ne ispari sva voda i ako je potrebno, povremeno dopunite količinu vode. E sada, oljuštite i krupno isecite tri do četiri veća krompira, spustite u šerpu i nastavite da dinstate paprikaš dok se krompir skuva (još oko dvadesetak minuta).
Kada je krompir gotov, napravite zapršku: na malo ulja (ili masti) kratko propržiti tri kašike brašna, skloniti sa vatre i dodati 1-2 kašike aleve paprike. Vruću zapršku izručiti u paprikaš. Dodajte začine po ukusu (biber, lovor, bosiljak...) i ostavite da se krčka još desetak minuta. Ako volite ređi paprikaš, dodajte malo vruće vode i tako prilagodite strukturu.

Ako nemate svež ili zamrznut paradajz, poslužiće sok od paradajza.

Da biste izbegli zapršku, neposredno pre nego što dodate krompir odvadite par kutlača luka, paradajz i papriku, izblendirajte, umešajte dve-tri kašike brašna, kašiku aleve paprike i sve vratite u lonac da se još malo krčka.

Paprikaš spada u ona jela koje zaposlene domaćice kuvaju nedeljom "za dva dana" i potrebno je posvetiti mu malo više vremena.

Sastojci: 2-3 glavice crnog luka srednje veličine, 2 crvene paprike, 2 paradajza, nekoliko komada pilećeg ili ćurećeg mesa po izboru, 3-4 krompira srednje veličine, so, biber, aleva paprika, začini po ukusu.

Chicken stew

Choose a pot of appropriate size. Peel and finely chop 2-3 medium sized onions and put into the pot. Then add chicken or turkey meat (wings, breast…), two fresh peppers, peeled and chopped two tomatoes or tomato juice, salt to taste, pour some water (but do not overdo it) and bring it to the boil. Then place a lid on top and slowly cook on a low heat until the meat is tender and the onion has turned to mush. Usually this takes about 3 hours – it depends on what cut of meat you’re using. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. During the stewing make sure there is enough liquid in the pot. If necessary, add some more boiling water. When the meat is done, add to the pot four peeled and roughly cut potatoes. Cook for about twenty minutes, until the potatoes are done. Now make a roux. In a frying pan preheat few splashes of oil, pour three tablespoons of flour and stir 2-3 minutes. Remove from the heat and mix in a tablespoon of cayenne pepper. Add hot roux to the stew, add spices to taste (freshly ground black pepper, bay leaves, basil...) and let it simmer for about ten minutes.
If you want to avoid roux for thicken your stew, then just before adding the potatoes take a couple of ladles of the stew, one tablespoon of cayenne pepper, black pepper and blend it in a food processor. Optionally you might stir in two or three tablespoons of flour.
Stew is one of those dishes, that working moms cook on sunday “for the next two days meal".
Ingredients: 2-3 onions medium sized, 2 red peppers, 2 tomatoes or tomato juice, a few pieces of chicken or turkey meat upon your choice, 4-5 medium-sized potatoes, salt, pepper, 1 tablespoon cayenne pepper, 2-3 tablespoons flour, oil, spices to taste.

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