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Spanisches Paprikahuhn


500 g kleine, mehlig kochende Kartoffeln
ca. 1 kg Spitzpaprika, gelb und rot
3 rote Zwiebeln
Salz und Pfeffer
1 Bio-Hähnchen
500 ml selbstgemachte! Hühnerbrühe
50 g weiche Butter
1 TL Paprikapulver, edelsüß
2 TL Pimentón de la Vera, picante (scharf)
1 TL Pimentón de la Vera, dulce (mild)

Crème fraîche, Schmand oder griechischer Joghurt und frisch gehackte Petersilie zum Servieren



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