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Chicken in paprika with vegetables

Chicken in paprika with vegetables, Prescriptions, Any category, Any kitchen, Hot snacks, Main dishes, European cuisine

Ingredients portion 4

Potatoes 100 g

Chicken thighs 1 piece

Onion 50 g

Mushrooms 100 g

Asparagus 50 g

Green peas 50 g

Tomatoes 100 g

Carrots 50 g

Cooking instructions 30 minutes

1 Coat the thighs in salt, pepper and paprika.

2 Peel the vegetables, chop them randomly.

3 Place the vegetables and chicken, drizzle with olive oil. Bake at 200 degrees for 30 minutes.

Buckwheat porridge with sauteed onions

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .