{"id":4121,"date":"2026-07-25T17:57:41","date_gmt":"2026-07-25T17:57:41","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatski-pileci-paprikas\/"},"modified":"2026-07-25T17:57:41","modified_gmt":"2026-07-25T17:57:41","slug":"hrvatski-pileci-paprikas","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatski-pileci-paprikas\/","title":{"rendered":"Hrvatski pile\u0107i paprika\u0161"},"content":{"rendered":"\n<style>\n#recipe-sr-croatian-chicken-paprikash-with-spoon-dumplings{\n  --gj-bg:#F6F5F1;           \n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;          \n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;        \n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;        \n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  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font-size:9pt;letter-spacing:.05em;color:#666;\n  }\n}\n<\/style>\n<article id=\"recipe-sr-croatian-chicken-paprikash-with-spoon-dumplings\" lang=\"sr\">\n  <p class=\"gj-eyebrow\">Hrvatska kuhinja <i>\u00b7<\/i> Glavno jelo <i>\u00b7<\/i> Recept<\/p>\n  <h2 class=\"gj-h1\"><b>Hrvatski pile\u0107i paprika\u0161<\/b> sa mekanim <span class=\"gj-serif\">\u017eli\u010dnjacima<\/span><\/h2>\n  <p class=\"gj-sub\">Komadi piletine sa ko\u017eom najpre se zapeku, zatim polako kuvaju u crvenom sosu od luka i paprike. \u017dli\u010dnjaci se spu\u0161taju ka\u0161ikom u zavr\u0161noj fazi i upijaju ukus paprika\u0161a.<\/p>\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Glavno jelo<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Hrvatska<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Postupak:<\/i> <b>Dinstanje i kr\u010dkanje<\/b><\/span><span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Srednje<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Prinos<\/span><span class=\"gj-fact-v\">6 porcija<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">35 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5A2.5 2.5 0 0 0 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">1 sat 10 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M8 3h8\"\/><path d=\"M9 3v3l-3 5a6 6 0 0 0 12 0l-3-5V3\"\/><path d=\"M8 15h8\"\/><\/svg><\/span><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">1 sat 45 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 665 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Chicken-Paprikash-with-Spoon-Dumplings-3.webp\" alt=\"Hrvatski pile\u0107i paprika\u0161 sa \u017eli\u010dnjacima u \u0161irokoj posudi na drvenom stolu\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n  <p class=\"gj-cap\">\u0160iroki kadar pokazuje zape\u010denu ko\u017eu piletine, crveni sos sa povr\u0107em i \u017eli\u010dnjak prese\u010den da se vidi vazdu\u0161asta sredina.<\/p>\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Kontekst, ukus i tehnika<\/h2><\/div>\n  <div class=\"gj-intro\"><p>Pile\u0107i paprika\u0161 sa \u017eli\u010dnjacima pripada kuhinji kontinentalne Hrvatske i \u0161irem panonskom prostoru u kojem su luk, mlevena paprika i sporo kuvanje osnovni jezik mnogih ru\u010dkova. Za razliku od gula\u0161a od crvenog mesa, piletina sti\u017ee do meko\u0107e br\u017ee i daje lak\u0161i, ali pun sos. \u017dli\u010dnjaci, male knedlice spu\u0161tene ka\u0161ikom, kuvaju se u istom loncu i upijaju deo te\u010dnosti. Tako prilog ne stoji odvojeno, ve\u0107 postaje sastavni deo paprika\u0161a.<\/p><p class=\"gj-pull\">Paprika ulazi u lonac van direktne vatre, a \u017eli\u010dnjaci tek kada je meso gotovo \u2014 dve male odluke koje \u010duvaju ceo paprika\u0161.<\/p><p>Dobar sos po\u010dinje koli\u010dinom luka koja na prvi pogled deluje velika. Luk se dinsta polako dok ne postane mekan i sladak, bez jakog tamnjenja koje bi promenilo boju paprike. Mlevena slatka paprika dodaje se kada se lonac skloni sa direktne vatre, pa se kratko me\u0161a i odmah zaliva. Na prejakoj toploti paprika gori za nekoliko sekundi i ostavlja trajnu gor\u010dinu. Malo ljute paprike daje toplinu, ali ne sme da preuzme jelo.<\/p><p>Komadi piletine sa kostima i ko\u017eom daju bolju teksturu od filea. Ko\u017ea se zape\u010de na po\u010detku, \u0161to razvija ukus i ostavlja masno\u0107u za dinstanje povr\u0107a. Bataci i karabataci zatim se kr\u010dkaju na blagoj vatri, delimi\u010dno poklopljeni. Sos treba da mehuri tiho, ne da sna\u017eno klju\u010da; tako meso ostaje so\u010dno, a luk se postepeno pretvara u prirodno zgu\u0161njavanje. Bezbedna ta\u010dka je najmanje 74 \u00b0C u najdebljem delu piletine, dalje od kosti.<\/p><p>\u017dli\u010dnjaci se me\u0161aju neposredno pre kuvanja. Jaja, voda, bra\u0161no i so daju gusto, lepljivo testo koje sporo pada sa ka\u0161ike. Ako se previ\u0161e muti, razvija se gluten i knedlice postaju \u017eilave. Mala ka\u0161ika se svaki put uma\u010de u vreli sos, zahvata pola ka\u0161ike testa i spu\u0161ta ga na slobodnu povr\u0161inu izme\u0111u komada mesa. \u017dli\u010dnjaci najpre tonu, zatim isplivaju i pove\u0107aju zapreminu. Posle desetak minuta sredina treba da bude kuvana, ne\u017ena i puna sitnih nepravilnih pora.<\/p><p>Ova verzija uklju\u010duje \u0161argarepu i crvenu papriku, \u0161to odgovara vidljivom rusti\u010dnom tanjiru i daje sosu prirodnu slatko\u0107u. Kisela pavlaka se ume\u0161a na kraju u maloj koli\u010dini, bez jakog klju\u010danja, da zaokru\u017ei papriku i blago zgusne te\u010dnost. Rezultat nije bled kremasti sos, ve\u0107 crveno-narand\u017east paprika\u0161 sa jasnom aromom mlevene paprike. Jedna porcija obuhvata komad piletine, nekoliko \u017eli\u010dnjaka i dovoljno sosa da ih oblo\u017ei, ali ne pretvori u supu. Sos ostaje gladak, gust i lako se razliva.<\/p><p>Gustina paprika\u0161a menja se dok \u017eli\u010dnjaci kuvaju. Bra\u0161no iz njihove povr\u0161ine osloba\u0111a malu koli\u010dinu skroba, a svaka knedlica upija sos, pa jelo koje u po\u010detku izgleda ne\u0161to re\u0111e na kraju dobija pravilno telo. Zato se dodatno bra\u0161no ne sipa direktno u lonac pre nego \u0161to se \u017eli\u010dnjaci zavr\u0161e. Ako je sos tada jo\u0161 redak, kratko kuvanje bez poklopca re\u0161ava problem bolje od nove zapr\u0161ke. Ako je pregust, dodaje se topao bujon u malim koli\u010dinama. Ka\u0161ika za oblikovanje odre\u0111uje veli\u010dinu: pola male ka\u0161ike daje komad koji se kuva ravnomerno, dok puna supena ka\u0161ika \u010desto ostavlja sirovu sredinu. Nepravilna povr\u0161ina nije mana, ve\u0107 trag ru\u010dnog spu\u0161tanja testa u sos. Ostatak testa za \u017eli\u010dnjake ne \u010duva se sirov zbog jaja; sva koli\u010dina se skuva u paprika\u0161u ili posebno u posoljenoj vodi, zatim brzo rashladi sa gotovim jelom. Zavr\u0161ni odmor ravnomerno raspore\u0111uje toplotu kroz meso i knedlice.<\/p><\/div>\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Tok pripreme \u2014 \u010detiri kontrolne ta\u010dke<\/p>\n    <div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Piletina se su\u0161i, za\u010dinjava i zape\u010de do zlatne ko\u017ee.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:20<\/b><span>Luk i povr\u0107e omek\u0161avaju, zatim se dodaju paprika i te\u010dnost.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:35<\/b><span>Piletina se kr\u010dka do meko\u0107e i bezbedne unutra\u0161nje temperature.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:20<\/b><span>\u017dli\u010dnjaci se kuvaju u sosu, a pavlaka zaokru\u017euje zavr\u0161nu gustinu.<\/span><\/div><\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Pile\u0107i bataci i karabataci se posole, zapeku sa ko\u017eom i izvade. U istoj masno\u0107i polako omek\u0161avaju luk, \u0161argarepa i crvena paprika. Slatka i ljuta mlevena paprika kratko se ume\u0161aju van direktne vatre, zatim se dodaju paradajz-pire, bujon i piletina. Jelo se kr\u010dka oko 45 minuta, do najmanje 74 \u00b0C u najdebljem delu mesa. Gusto testo od jaja, vode i bra\u0161na spu\u0161ta se malom ka\u0161ikom u sos i kuva 10\u201312 minuta. Na kraju se dodaje temperirana kisela pavlaka. Dobija se \u0161est porcija piletine sa mekanim \u017eli\u010dnjacima u sjajnom crveno-narand\u017eastom sosu. Sos treba da oblo\u017ei ka\u0161iku, dok \u017eli\u010dnjaci ostaju ne\u017eni i prozra\u010dni.<\/p>\n  <\/div>\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Za paprika\u0161<\/h3><ul><li><b>Pile\u0107i bataci i karabataci, 1,6 kg<\/b> \u2014 <em>oko 6 komada, sa kostima i ko\u017eom<\/em><\/li><li><b>So, 15 g<\/b> \u2014 <em>podeljeno<\/em><\/li><li><b>Crni biber, 1 ka\u0161i\u010dica<\/b> \u2014 <em>sve\u017ee mleven<\/em><\/li><li><b>Ulje, 30 ml<\/b> \u2014 <em>za po\u010detno pe\u010denje<\/em><\/li><li><b>Crni luk, 500 g<\/b> \u2014 <em>sitno seckan<\/em><\/li><li><b>\u0160argarepa, 250 g<\/b> \u2014 <em>ise\u010dena na kolutove<\/em><\/li><li><b>Crvena paprika, 200 g<\/b> \u2014 <em>ise\u010dena na kra\u0107e trake<\/em><\/li><li><b>Slatka mlevena paprika, 25 g<\/b> \u2014 <em>sve\u017ea i mirisna<\/em><\/li><li><b>Ljuta mlevena paprika, 2 g<\/b> \u2014 <em>ili manje po ukusu<\/em><\/li><li><b>Paradajz-pire, 30 g<\/b> \u2014 <em>koncentrisan<\/em><\/li><li><b>Pile\u0107i bujon, 900 ml<\/b> \u2014 <em>neslan ili blago posoljen<\/em><\/li><li><b>Lovorov list, 1 komad<\/b> \u2014 <em>za kr\u010dkanje<\/em><\/li><li><b>Kisela pavlaka, 150 g<\/b> \u2014 <em>20% mle\u010dne masti<\/em><\/li><li><b>P\u0161eni\u010dno bra\u0161no, 10 g<\/b> \u2014 <em>za pavlaku<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za \u017eli\u010dnjake<\/h3><ul><li><b>Jaja, 2 komada<\/b> \u2014 <em>veli\u010dina M<\/em><\/li><li><b>P\u0161eni\u010dno bra\u0161no, 180 g<\/b> \u2014 <em>prosejano<\/em><\/li><li><b>Voda, 90 ml<\/b> \u2014 <em>sobne temperature<\/em><\/li><li><b>So, 3 g<\/b> \u2014 <em>za testo<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Klju\u010dni alergeni: gluten, jaja i mleko. Prakti\u010dne zamene opisane su u odeljku o varijacijama.<\/div><\/div><\/div>\n  <\/div>\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Osnova paprika\u0161a<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zapecite piletinu<\/p><p class=\"gj-step-x\">Piletinu dobro osu\u0161ite i za\u010dinite sa 10 g soli i biberom. U \u0161irokom loncu zagrejte ulje i pecite komade ko\u017eom nadole 6\u20138 minuta, zatim jo\u0161 3 minuta sa druge strane. Izvadite ih na tanjir.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Omek\u0161ajte povr\u0107e<\/p><p class=\"gj-step-x\">U masno\u0107u dodajte luk i preostalih 5 g soli. Dinstajte 12 minuta na srednje niskoj vatri, zatim dodajte \u0161argarepu i crvenu papriku pa nastavite jo\u0161 6 minuta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte mlevenu papriku<\/p><p class=\"gj-step-x\">Sklonite lonac sa vatre, ume\u0161ajte slatku i ljutu mlevenu papriku 20 sekundi, zatim odmah dodajte paradajz-pire i 200 ml bujona. Vratite na ringlu i sastru\u017eite ukus sa dna.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Kr\u010dkajte piletinu<\/p><p class=\"gj-step-x\">Vratite piletinu, dodajte preostali bujon i lovor. Delimi\u010dno poklopite i kr\u010dkajte 40\u201345 minuta, dok meso ne omek\u0161a i najdeblji deo ne dostigne najmanje 74 \u00b0C.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">\u017dli\u010dnjaci i zavr\u0161etak<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zame\u0161ajte testo<\/p><p class=\"gj-step-x\">Jaja, vodu i 3 g soli kratko umutite. Dodajte 180 g bra\u0161na i me\u0161ajte samo dok nestanu suva mesta. Testo treba gusto da pada sa ka\u0161ike.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Skuvajte \u017eli\u010dnjake<\/p><p class=\"gj-step-x\">Pomerite komade piletine da ostane slobodna povr\u0161ina. Malu ka\u0161iku uma\u010dite u sos, zahvatajte pola ka\u0161ike testa i spu\u0161tajte \u017eli\u010dnjake jedan po jedan. Poklopite i kuvajte 10\u201312 minuta na blagom klju\u010danju.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Dodajte pavlaku<\/p><p class=\"gj-step-x\">Pavlaku pome\u0161ajte sa 10 g bra\u0161na i 100 ml toplog sosa. Uspite u lonac, lagano prome\u0161ajte i zagrevajte 3\u20134 minuta bez sna\u017enog klju\u010danja. Izvadite lovor i proverite so.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Odmorite paprika\u0161<\/p><p class=\"gj-step-x\">Sklonite lonac i ostavite 5 minuta. Sos treba da obla\u017ee ka\u0161iku, a prese\u010den \u017eli\u010dnjak ne sme imati sirovu bra\u0161nastu sredinu.<\/p><\/div><\/li><\/ol>\n  <\/div>\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i prakti\u010dne izmene<\/h2><\/div>\n    <h3>Serviranje<\/h3><p>Paprika\u0161 se slu\u017ei odmah, u dubokim tanjirima, sa jednim komadom piletine i tri do \u010detiri \u017eli\u010dnjaka po osobi. Dodatni prilog nije potreban. Kisela salata, sve\u017e kupus ili krastavci daju korisnu sve\u017einu. Hleb se mo\u017ee ponuditi uz sto, ali sos je ve\u0107 dovoljno vezan \u017eli\u010dnjacima.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Paprika\u0161 se rashla\u0111uje u roku od 2 sata i \u010duva u fri\u017eideru do 3 dana. Podgreva se lagano uz 50\u2013100 ml vode ili bujona, do najmanje 74 \u00b0C. \u017dli\u010dnjaci \u0107e tokom stajanja upiti deo sosa, pa se gustina uvek koriguje pri podgrevanju. Zamrzavanje je mogu\u0107e do 2 meseca, mada pavlaka posle odmrzavanja mo\u017ee dati blago zrnastu teksturu.<\/p><h3>Varijacije i zamene<\/h3><p>Karabataci mogu potpuno zameniti batake. Pavlaka mo\u017ee da se izostavi za jasniji, crveniji sos, uz dodatnih 10 g bra\u0161na u \u017eli\u010dnjacima ne menjaju\u0107i te\u010dnost. Crvena paprika mo\u017ee da se zameni \u017eutom. \u017dli\u010dnjaci mogu da se skuvaju posebno u posoljenoj vodi, ali tada upijaju manje ukusa paprika\u0161a.<\/p><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><p>Piletina se pe\u010de u turama ako lonac nije dovoljno \u0161irok. Mlevena paprika nikada ne ostaje na vrelom suvom dnu. Testo za \u017eli\u010dnjake se ne priprema unapred: deset minuta stajanja dovoljno je da postane gu\u0161\u0107e i da knedlice budu tvr\u0111e.<\/p><h3>Oprema<\/h3><p>Najbolji je \u0161irok te\u017eak lonac od 5\u20136 litara sa poklopcem, kuhinjski termometar, dve ka\u0161ike za \u017eli\u010dnjake i manja \u010dinija za temperiranje pavlake. \u0160irina lonca omogu\u0107ava da piletina prvo dobije boju, a kasnije da se \u017eli\u010dnjaci kuvaju u jednom sloju.<\/p>\n  <\/div>\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 665 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 39 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 44 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 37 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 4 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 830 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Veli\u010dina porcije:<\/b> 1 porcija sa piletinom i \u017eli\u010dnjacima. <b>Klju\u010dni alergeni:<\/b> gluten, jaja i mleko. Vrednosti su okvirne za jednu \u0161estinu recepta, uklju\u010duju\u0107i piletinu sa jestivim delom ko\u017ee, \u017eli\u010dnjake i sav sos.<\/p>\n  <\/div>\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Paprika\u0161 je gotov kada sos nosi ukus paprike, piletina se odvaja od kosti, a \u017eli\u010dnjak ostaje mekan i suv u sredini.<\/p>\n    <p>Ovo jelo se oslanja na redosled: prvo boja piletine, zatim strpljiv luk, kratka paprika, tiho kr\u010dkanje i tek na kraju sve\u017ee testo. 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