Chicken and Pepper Pan

Summary

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

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Instructions

1. Wash, dry and slice the chicken breast. Cut the peppers into cubes. Chop the onion and garlic.
2. Heat oil in a pan over medium-high heat. Brown the chicken on all sides for 2-3 minutes, then remove and set aside. Reduce heat to medium, add the onion and garlic, and cook for 1 minute until fragrant. Add the peppers and cook for 2 minutes. Return the chicken to the pan. Stir in the paprika powder, salt, pepper, and cayenne pepper to taste.
3. Add the tomatoes and cream to the pan. Pour in the vegetable stock until it just covers the meat and vegetables. Bring to a boil over medium-high heat for 2-3 minutes without the lid, then cover, reduce heat to medium, and simmer for 15 minutes. The chicken should reach an internal temperature of 74°C / 165°F.
4. Serve with rice.