Chicken stir fry with paprika and fresh cream
I improvised this dish after buying some chicken stir fry that I wasn't sure what to do with. I was inspired by Hungarian cooking recipes. It is economical because it allows to use pieces of the chicken that the diners appreciate moderately. Easy to do. The crème fraîche neutralizes the possible bitterness of the paprika, but it should not be allowed to boil so that the sauce remains digestible.
Ingrédients
- 6 chicken wings
- 2 teaspoons powdered paprika
- 3 tablespoon fresh cream soup
- 1 medium onion
- 1 chicken stock cube (preferably organic)
- 4 or 5 mushrooms of your choice
- a bit of saffron
- pinch salt
- 1/2 teasppon ground black pepper
- 2 tablespoon of olive oil
Instructions
- Peel and cut the onion into small cubes.
- In a sauté pan, heat a little oil then brown the onion and the chicken wings without letting them brown.
- Sprinkle generously with paprika and add the tomato caned ; cover with water.
- Put a cube of chicken stock, salt (not too much because of the broth), pepper and simmer for about 30 min.
- Make the sauce reduce then add the fresh cream.
- Reheat without boiling and serve
- You can add sautéed mushrooms to the pan.
- Serve with rice, or potatoes, or even baked sweet potato.