Bell Pepper Cream Chicken with Bacon

Summary

Ingredients

• 500 g chicken breast fillet (s), cut into pieces or shredded
• 3 bell peppers, red, yellow, green
• 50 g bacon cubes
• 1 onion (s)
• 2 cloves garlic)
• 2 tablespoon tomato paste
• 200 ml cream
• 250 ml vegetable stock
• salt and pepper
• Paprika powder, noble sweet
• some parsley, frozen or fresh
• some chives, frozen or fresh
• possibly cornstarch for binding
• some oil for frying

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Instructions

1. Pat dry the chicken breast fillets and season both sides with salt, pepper, and paprika powder. Wash the peppers, remove the cores, and cut into strips. Chop the onion and garlic cloves into small pieces. Set all prepared ingredients aside.
2. Heat oil in a large pan over medium-high heat. Add the bacon cubes and cook for 2-3 min until they start to render their fat. Add the chicken pieces and sear on both sides for about 5 min total until golden. Remove the chicken and keep warm.
3. In the same pan with the bacon fat, add the pepper strips, onion, and garlic cloves. Cook for 2-3 min. Stir in the tomato paste and cook for 1 min. Gradually pour in the vegetable stock while scraping up any browned bits from the bottom of the pan. Simmer for 10 min.
4. Return the chicken to the pan and stir well. Season with salt, pepper, and paprika powder. Add the cream and simmer for 10 min on medium heat until the chicken reaches 74°C / 165°F internal temperature. If needed, stir in cornstarch to thicken the sauce.
5. Add the parsley and chives just before serving. Check that the pepper strips are tender. Taste and adjust seasoning if needed. Serve hot.