Description
Zartes Hähnchen in cremiger Sahnesoße, verfeinert mit süßem Paprikapulver und fruchtigem Tomatenmark, goldgelb gebräunt, zart schmelzend am Gaumen, umhüllt von seidiger, aromatisch-würziger Crème fraîche.
Ingredients
Scale
- Salz
- 1 Zwiebel
- 2 EL Tomatenmark
- 100 g Crème fraîche
- Paprikapulver edelsüß
- 1 EL Olivenöl
- 400 ml Sahne zum Kochen
- 500 g Hähnchenbrustfilet (3–4 Filets)
- Pfeffer
- 1 Knoblauchzehe
- 3 rote Paprikaschoten
- geräucherte Paprika
Instructions
- Preheat your oven to 180°C (356°F) using both upper and lower heat. Prepare a medium-sized baking dish and set it aside.
- Pat the chicken breast fillets dry with a paper towel. Season both sides of the chicken fillets generously with salt, pepper, and a liberal dusting of both sweet and smoked paprika powder. Arrange the seasoned chicken fillets in a single layer in the prepared baking dish.
- Wash the red bell peppers thoroughly. Remove the seeds and white membranes, then cut the peppers into small, bite-sized pieces. Evenly scatter the chopped peppers over and around the chicken fillets in the baking dish.
- Peel the onion and the garlic clove. Finely chop both the onion and the garlic. Set aside separately to add to the sauce later.
- Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Once the oil is hot, add the chopped onion and sauté for about 2-3 minutes until translucent and fragrant. Add the chopped garlic and continue to sauté for an additional minute, being careful not to let the garlic burn.
- Stir in 2 tablespoons of tomato paste to the onions and garlic in the pan, mixing well to combine. Allow the tomato paste to cook for 1-2 minutes to develop its flavor. Pour in 400 ml of cooking cream, stirring constantly until the mixture is smooth and evenly combined.
- Add 100 g of crème fraîche to the pan. Stir well to fully incorporate the crème fraîche into the sauce. Let the sauce come to a gentle boil, then reduce the heat and simmer for 2-3 minutes until slightly thickened.
- Season the sauce with additional salt, freshly ground pepper, and more sweet and smoked paprika powder to taste. Stir the sauce and adjust the seasoning as needed, ensuring the flavor is balanced and rich.
- Carefully pour the hot, creamy paprika sauce evenly over the chicken and peppers in the baking dish, ensuring all pieces are well coated with the sauce.
- Place the baking dish in the preheated oven on the middle rack. Bake the paprika cream chicken for approximately 30 minutes, or until the chicken is cooked through and tender and the sauce is bubbling. The peppers should be soft and the sauce slightly thickened.
- Remove the baking dish from the oven and let it rest for a few minutes. Serve the paprika cream chicken hot, spooning plenty of sauce and peppers over each portion. This dish pairs wonderfully with cooked noodles or steamed rice.
Notes
Paprika-Sahne-Hähnchen tastes delicious served with pasta or rice, which soak up the creamy sauce beautifully. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to preserve the sauce’s creamy texture.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte, Pasta Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
