Elements for Paprika Chicken with Roasted Potatoes Recipe
Boneless chicken 250 grams
Child potatoes with skin 10-12
Paprika 3 teaspoons
Ocean salt to taste
Oil 2½ teaspoons + for shallow broiling
New rosemary 2-3
Salt to taste
Smashed dark peppercorns to taste
Garlic hacked 2 teaspoons
Red stew sauce 1½ teaspoons
Thyme sprigs 6-7
New parsley for decorating
Preheat stove to 180° C.
Place potatoes in a dish. Include ocean salt, 1½ teaspoons oil and rosemary sprigs and hurl. Spread them on a preparing plate and meal in the preheated broiler for 8-10 minutes.
Cut chicken into thick strips and put in a dish. Include salt, squashed peppercorns, paprika, garlic, stew sauce and thyme sprigs and blend well. Include 1 teaspoon oil and blend well. Put aside to marinate for 10-15 minutes.
Warm some oil in a non-stick barbecue skillet.
Stick marinated chicken fingers onto satay sticks.
Place the sticks in the skillet and barbecue on medium warmth till brilliant and equally done from both sides.
Place cooked potatoes on one side of a serving plate. Place chicken on the satay sticks on the other, trim with hacked parsley and serve quickly.