Korean chicken stew

Name: korean chicken stew
Total time: 30 min
Yield: 4
Ingredients: 2 garlic; 1 red pepper without seeds; 1 tablespoon paprika; 1 tablespoon olive oil; 4 chicken fillet; 1 Chinese coal; 3 forest outing; 2 tablespoon rice vinegar; 250 milliliters chicken bouillon; 3 tablespoon Japanese soy sauce

Ingredients

2 garlic
1 red pepper without seeds
1 tablespoon paprika
1 tablespoon olive oil
4 chicken fillet

1 Chinese coal
3 forest outing
2 tablespoon rice vinegar
250 milliliters chicken bouillon
3 tablespoon Japanese soy sauce

Directions

Remove the seeds from the red pepper and finely chop the pepper. Squeeze the garlic cloves over a bowl and stir in red pepper, paprika powder, freshly ground black pepper and oil. Rub the chicken dumplings all around generously with this mixture and put them in the pan.
Cut the Chinese cabbages into quarters and cut away the hard stalk. Cut the cabbage into strips of 3 cm wide. Chop the spring onions into 4 cm pieces. Divide the cabbage strips and spring onions around the chicken and sprinkle with rice vinegar and soy sauce. Pour in the chicken stock and roast the chicken very gently in 20-25 minutes. Tasty with rice.