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. Wash and dab the chicken breast fillet and remove any inedible pieces. Now season the meat with salt, pepper and sweet paprika on both sides.
2. Wash, core and cut the peppers into small strips and the onion and garlic cloves into small pieces. Put on the rice.
3. Heat some oil in a large pan, add the bacon and sear the meat on both sides. Remove the meat and keep it warm. In the roasting set including bacon, fry the paprika strips, the onion and the garlic cloves, add the tomato paste, stir and gradually deglaze with the vegetable stock. Let everything simmer for about 10 minutes.
4. Now put the meat back in the pan, mix everything well and season with the spices. Add the cream and let everything simmer again for about 10 minutes on a medium setting. Bind with cornstarch if necessary.
5. Just before the end (residual heat) add the herbs. Try the pepper strips to see if they are soft. When the peppers are done, drain the rice and arrange everything nicely on a plate.