Chicken fricassé with paprika and spaghetti

75 min
Type of dish: Birds
Temperature: Hot
Cuisine type: European cuisine
Seasonal period: All year
Traces of eggs
Traces of eggs
Ingredients for 5 portions
Ingredients for portions/units
Broiler chicken 2.143 kg
Table salt 14.286 g
Plain flour 0.054 kg
Onion 0.143 kg
Garlic, bulb 1.143 ud
Chilli pepper 0.0 g
Brown stock 0.857 l
Onion 0.086 kg
Carrots 0.043 kg
Green leek 0.514 ud
Bones 0.257 kg
Red wine 0.043 l
Water 0.857 l
Onion 0.012 kg
Garlic, bulb 0.019 ud
Green pepper 0.007 kg
Diced tomato 0.048 kg
Table salt 0.017 g
Sugar 0.0 kg
Spaghetti 0.214 kg
Grated cheese 0.143 kg
Ground white pepper 0.0 g
Dried oregano 0.0 g
Margarine 0.036 kg
  • Chop the chicken into small pieces.
  • Prepare a tomato concasse.
  • Make a brown stock.
  • Chop onion and garlic into brunoise and sauté.
  • Sauté the floured chicken seasoned with salt and pepper.
  • Place the chicken next to the sautéed vegetables, then sprinkle flour and chilli pepper on top, sauté lightly and add the brown stock.
  • Leave to cook until the chicken is tender, thicken the sauce with cornflour and then add the tomato concasse and tomato sauce to give some colour. Add salt if required.
  • Serve with Italian style pasta.
Nutritional information (1 portion)
Fiber 9.8 g
Saturates 17.15 g
Monounsaturated fatty acids 23.1 g
Polyunsaturated fatty acids 18.24 g
Cholesterol 379.73 mg
Calcium 634.48 mg
Iron 8.04 mg
Zinc 5.45 mg
Vitamin A 428.18 ug
Vitamin C 57.47 g
Folic acid 255.35 ug
Salt (Sodium) 2105.44 mg
Sugars 19.76 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.