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Lorenza Ávila

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Recipe

Guinea Poultry Roasted with Paprika and Vegetables

3h 30 mins
Half
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Delicious roasted guinea hen, a unique and special flavor.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 1 1/2 tablespoons sweet paprika
  • 1/2 teaspoons Cayenne pepper
  • 2 1/2 teaspoons salt
  • 1/4 cups oil
  • 3 Guinea hen
  • 3 red peppers, roasted, peeled and sliced ​​one inch
  • 6 carrots, peeled and sliced ​​diagonally
  • 6 shallots, to the half
  • 3 branches celery, peeled and sliced ​​diagonally
  • 1/2 kilos little potatoe
  • 1 tablespoon caraway
  • parsley, chopped
  • 1 cup sour cream, with 3 tablespoons of water

Preparation

Preheat the oven to 250 ° C. Dry the chickens very well and spread them with the paprika, put in salt and pepper.
Tie the legs, stir the vegetables, add the caraway and the rest of the paprika.
Put the chicken on the baking tray, put the vegetables around and roast for an hour moving the vegetables every 20 minutes. Put a thermometer on the breast and on the thighs until it reaches 170 ° F
Take them out and cut them in half, put them in a dish with the vegetables around, the juice that is in the tray and put chopped parsley on top.
Stir the cream with the water, season and serve in a sauceboat.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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