discover our hens
of the best quality
|* The organic hen, including neck, is eviscerated frozen without giblets|
|* Individually packed in printed PE bags, with barcode|
|* Expiry date at -18°C : 24 months, is indicated on the bag|
|* Production date is indicated on the bag and the carton|
|* EC number of agreement, BE E3002 EG, is indicated on the bag and the carton|
|* Extra label mentioning "organic hen BE- bio-02 EU agriculture"|
|* Weight range : 1000-1100-1200-1300 g|
|* Pieces per carton : 10|
We are looking forward to welcome you at our stand at the Sial !
Hall 6 Stand 6 J 106
1/4-1/2 cup oil
750 gr PLUVERA hen cut in pieces
5-6 roma tomatoes
1 medium onion sliced
1 teaspoon minced garlic
1,5 teaspoon dried thyme
1 tablespoon paprika powder
1/4 teaspoon curry powder
1 bay leaf
1 tablespoon maggi or bouillon granules
2 green onions
3 tablespoon parsley
1-2 cups of sliced carrots
salt and pepper to taste
Season Pluvera hen with salt and pepper. Set aside.
In a large pot, heat oil over medium heat, until hot, and then add the hen and start stirring,
frequently, any browned bits of the bottom of the pot, until the hen is brown.
Blend the fresh tomatoes, carrots, onions and the garlic. Pour the blend in the pot, bring it to a boil and let it simmer until tender about 20-30 minutes, frequently stirring the saucepan to prevent burns. Make a blend of the curry powder, paprika powder, thyme, bay leaf and bouillon granules. Add this to the pot, bring it to a boil and let it simmer for about 20-30 minutes. Add about 2 cups of water.
Add green onions and parsley. Cook for another 5 minutes. Season with salt according to preverence. Remove bay leaf.
Ready to serve !