Ingredientes
- 4 pieces of chicken steak4 pieces
- Juice of 1 lemon1
- A pinch of salt1
Pimenta preta1 pinch- A pinch of ground cardamom1
Manteiga25 g- 150 ml fresh cream150 ml
- 1 tablespoon of flour1 tablespoon
- 1 chicken broth cube1
- Juice of 1 lemon1
- 1/2 tsp mustard0.5 teaspoon
- 2 carrots, sliced2 pieces
- 3 zucchinis, sliced3 pieces
- Spices: ground cardamom + a pinch of black pepper + salt1
- Fluffy white rice for serving1
Passos
- 1
First, marinate the chicken with lemon juice, a pinch of black pepper, cardamom, and salt.
5 minutosUtensílios necessários:🍳Bowl - 2
Melt the butter over heat and fry the chicken on high heat until browned on both sides.
10 minutosUtensílios necessários:
Frigideira - 3
Set the browned chicken aside, and in the same pan, add the chopped vegetables and season them with a pinch of cardamom, salt, and black pepper.
5 minutos - 4
Stir well until they wilt for about 5 minutes, then add the tablespoon of flour, the chicken broth cube, and mustard. Stir them together, then add two cups of hot water. Let them simmer covered on low heat for 10-15 minutes until the vegetables are nearly cooked. Now add the chicken with the vegetables and cream, and let them simmer uncovered until the chicken is cooked and the sauce thickens.
15 minutos - 5
Adjust the taste as desired by adding salt, cardamom, or a squeeze of lemon.
5 minutos
Fatos nutricionais
Pimenta pretapor 100gManteigapor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.