Bell Pepper and Peanut Chicken
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s) approx. 180 - 200 g
- 300 g red pepper (s), rouhly diced
- 150 g onion (s), rouhly diced
- 1 tablespoon rapeseed oil
- 1 teaspoon paprika powder
- 0.5 teaspoon ½ thyme
- 300 ml chicken broth
- 200 ml cream
- 80 g peanuts, roasted, salted
- Salt and pepper, freshly ground
- possibly sauce thickener if required
- some peanuts, crushed, for sprinkling
Print Recipe
Pin Recipe Instructions
- Roast the paprika and onion cubes in the oil until they turn lightly. Add paprika powder and stir, then deglaze with stock and cream. Stir in the thyme. Put in the chicken breast fillets and simmer for about 15 minutes until they are cooked through. Then add peanuts.
- Remove the chicken and mix the sauce with a hand blender until smooth. If necessary, thicken with a little sauce thickener. Season to taste with salt and pepper. Put the chicken breasts back in and heat.
- Spread on plates and cover with the sauce. Sprinkle with crushed peanuts.
- Serve with rice.
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