Coconut paprika with colorful pasta

Name: Coconut paprika with colorful pasta - Petronela K.
Ingredients: coconut thighs 2 pieces; coconut wings 2 pieces; chicken breast; 1 yellow onion; 1 carrot; 1 kapia pepper; iodized salt; freshly ground pepper; bay leaf; 3; 4 tablespoons of Panacris zacusca; colored pasta.

Meat - Coconut paprika with colorful pasta by Petronela K. - Recipia

The first time I made this chicken paprikas was one evening when I needed something hearty but not too complicated. I had some chicken meat (for those unfamiliar with the term, that means chicken) and some colorful pasta in the cupboard, and homemade vegetable spread caught my eye while I was looking for vegetables. I decided to go with this idea and see how it turned out. Right from the start, it was filling and delicious, so I began making it more often. I love that it doesn't require much skill and you can work with whatever you have in the fridge, as long as you follow the basic steps. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 15 minutes Cooking time: 1 hour (45 minutes boiling + 10 minutes after adding the spread, the rest for preparing and boiling pasta) Servings: 4 Difficulty: easy Recipe type: main dish, suitable for lunch or dinner Ingredients chicken thighs – 2 pieces chicken wings – 2 pieces chicken breast – 1 piece (whatever you prefer, I use a whole breast, not too large) yellow onion – 1 medium piece carrot – 1 piece bell pepper – 1 piece iodized salt – to taste freshly ground pepper – to taste bay leaf – 1 piece Panacris vegetable spread – 3-4 tablespoons (any vegetable spread works) colored pasta – about 300 g (for 4 servings) Preparation Method 1. Peel the onion, carrot, and bell pepper. Chop them finely. Wash the chicken breast, thighs, and wings thoroughly and pat them dry with a paper towel. 2. Put everything in a large pot: the chopped vegetables and the meat. Pour in 2-3 tablespoons of water, cover, and let it steam on low heat for about 15 minutes. Stir once every 5 minutes to prevent sticking. The meat should turn slightly white, and the vegetables should release some juice. 3. After 15 minutes, pour about 2 liters of cold water into the pot. Add the bay leaf, salt, and pepper to taste. Cover and let everything simmer on low heat for about 45 minutes. Occasionally skim off any foam if necessary. 4. When the meat is well-cooked and the vegetables are soft, add 3-4 tablespoons of the vegetable spread. Stir and let it simmer gently, covered, for another 10 minutes. The spread will mix in easily and thicken the sauce. 5. Meanwhile, bring a pot of water to a boil for the pasta. When it boils, add salt and the colored pasta. Cook them al dente, according to the package instructions (usually 8-9 minutes), then drain them. 6. When everything is ready, serve the paprikas over the pasta. You can first layer the pasta on the plate and then add pieces of meat with sauce and vegetables on top. 7. You can serve a seasonal salad on the side if you like, but it's not mandatory. Why I Make This Recipe Often It's hearty, filling, and doesn't require complicated techniques. You can quickly adjust the quantities, and the paprikas turns out tasty even with simple ingredients. It's a great option for busy days, especially since you can always use any chicken parts you have in the fridge. It takes little effort and isn't picky about ingredients. Tips and Variations Tips If you notice that the vegetables or meat start to stick before you add water, add an extra 1-2 tablespoons of water at the beginning. I recommend using iodized salt, but adjust at the end after adding the spread, as it can also be salty. Don't let the meat boil too hard; keep the heat low after adding water to keep it tender. If you want a thicker sauce, you can leave the pot uncovered in the last 10 minutes. Substitutions You can use only one or two types of chicken if you don't have them all (only thighs or just wings, it works the same). If you don't have bell peppers, you can use any sweet pepper. Panacris spread can be replaced with any vegetable spread you have. Be mindful of the salt and seasoning levels. Variations You can try it with regular pasta or rice if you don't have colored pasta. If you want more texture, you can add a small celery root or parsley root to the vegetables. For a fresher taste, sprinkle fresh parsley at the end, but it's not necessary. Serving Ideas The simplest way is to put the pasta at the bottom of the plate, then the meat and sauce on top. It also pairs well with a simple cabbage or tomato salad, depending on the season. Frequently Asked Questions 1. Can I use boneless chicken? Yes, it works perfectly. Bone-in pieces add more flavor, but if you only have boneless breast, you can use that. 2. If I don't have vegetable spread, what can I substitute? You can try using a tablespoon of pepper paste and one of roasted eggplant, but the paprikas will have a simpler taste. If you don't have any, you can skip it, but it will be less flavorful. 3. How spicy is it? It depends on the spread. If you want more heat, you can add a pinch of crushed chili pepper at the end or directly into the pot with the vegetables. 4. Can I make the paprikas without colored pasta? Yes, you can use any type of pasta, but colored ones make for a more cheerful presentation on the plate. 5. Does the recipe work with whole grain pasta? Yes, the cooking time will likely be longer, but otherwise, there’s no problem. Nutritional Values Estimate for one serving (out of 4): approximately 420 kcal. Protein: 27 g Carbohydrates: 48 g (from pasta and vegetables) Fats: 12 g (from meat and spread) Sodium and fiber vary depending on the spread used. Values are approximate, depending on how much meat and pasta you use for each serving. Storage and Reheating The paprikas can be stored in the fridge for 2 days, well covered. The meat and sauce can be easily reheated in the microwave or on low heat, but the pasta is best fresh, not reheated. If you want to store it, keep the pasta separate and boil fresh when serving, if possible.

Category: Meat Author: Petronela K. Views: 1 Date: 28.09.2024

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