Chicken and Pepper Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken breast
- 2 large bell peppers
- 1 small onion (s)
- 1 clove garlic
- 0.5 ½ cup cream or Rama creme fine
- 150 ml vegetable stock
- 1 can tomato (s), chopped
- 1 tablespoon, heaped paprika powder, noble sweet
- some salt and pepper
- Cayenne pepper
- some oil
Print Recipe
Pin Recipe Instructions
- Cut the peppers into cubes. Chop the onion and garlic. Wash, dry and slice the chicken breast.
- Heat the oil in a pan and briefly brown the meat on all sides. Then take it out and add the onion and garlic and reduce the heat a little. Then add the peppers and finally the meat again. Season the whole thing with paprika powder, salt and pepper. Season with cayenne pepper to the desired degree of spiciness.
- The tomatoes and cream are now spread over the meat and vegetables. Pour in the vegetable stock at the end. In terms of quantity, only enough to cover the meat and vegetables. Bring everything to the boil briefly without the lid and then simmer with the lid on for about 15 minutes.
- Rice goes well with it.
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