Summary

Ingredients

• 500 g chicken breast fillet (s)
• 3 bell peppers, red, green, yellow
• 3 spring onion (s)
• 1 can tomato (s)
• 1 cube vegetable stock
• 1 tablespoon sour cream
• salt and pepper
• Paprika powder, noble sweet
• oil
• 250 ml water
• food starch

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Instructions

1. Cut the chicken breast fillets into small pieces.
2. Chop the bell peppers and spring onions.
3. Season the chicken pieces with salt, pepper, and paprika powder.
4. Heat oil in a pan over medium-high heat and fry the chicken for 5-7 minutes until browned on all sides.
5. Add the chopped bell peppers and fry for 2-3 minutes.
6. Deglaze the pan with the tomatoes and add the 250 ml water.
7. Add the chopped spring onions and crumble in the vegetable stock cubes.
8. Bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes, until the chicken reaches an internal temperature of 74°C (165°F).
9. Taste and adjust seasoning with salt, pepper, and additional paprika if needed.
10. Mix the food starch with a little water to create a smooth paste. Stir this into the sauce to thicken it.
11. Remove from heat and stir in the sour cream.
12. Serve with rice or spaetzle.