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Lorenza

Lorenza Ávila

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Recipe

Guinea Poultry Roasted with Paprika and Vegetables

3 h 30 min
Not so easy
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Delicious roasted guinea hen, a unique and special flavor.
Learn more about Lorenza Ávila

Ingredients

6 servings
  • 1 1/2 spoonfuls of sweet paprika
  • 1/2 teaspoonful of Cayenne pepper
  • 2 1/2 teaspoons of Salt
  • 1/4 of Cup of oil
  • 3 Guinea hen
  • 3 Red bell peppers roasted, peeled and sliced ​​one inch
  • 6 carrots peeled and sliced ​​diagonally
  • 6 shallots to the half
  • 3 branches of celery peeled and sliced ​​diagonally
  • 1/2 kilo of little potatoe
  • 1 tablespoon of caraway
  • parsley chopped
  • 1 Cup of 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.
    Calories
    372
    kcal
    19%
    Carbohydrates
    37.9
    g
    13%
    Proteins
    23.4
    g
    47%
    Lipids
    15.5
    g
    24%
    Fiber
    6.1
    g
    12%
    Sugar
    8.1
    g
    9.0%
    Cholesterol
    55.5
    mg
    19%
    Esha
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