Summary

Ingredients

• 2 thick carrot (s)
• 6 cloves garlic
• 1 leek
• 4 stalks celery
• water
• 2 large chicken breasts
• 6 thick bell pepper (s), yellow
• 2 slices toast
• 10 walnuts
• 1 thick onion (s)
• 2 tablespoons oil
• 1 small Slice hot peppers
• 300 ml milk
• 20 small olives, black, pitted
• 1 teaspoon salt
• 1 teaspoon pepper

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Instructions

1. Peel the carrots and 4 cloves of garlic, clean the leek and celery. Then set up a large saucepan with water. When the water boils, add the vegetables and chicken breasts. Everything should be covered by the water.
2. Remove the meat after 10 minutes. Put aside. Keep cooking the broth. It is still needed.
3. Put another pot of water on. Peel and add the remaining garlic cloves. Cook the pitted peppers in it for 5 minutes. Take out of the water and puree with a little broth from the other pot to a smooth sauce.
4. Soak the toast in a little broth. And puree both with the nuts to an even mass. This will be the sauce thickener.
5. Peel and finely chop the onions and sauté with oil in a pan. Chop the peppers and add them with the paprika sauce. Let everything simmer over medium heat for 15 minutes.
6. Finally stir in a little oil. Add the homemade sauce thickener. Let everything simmer again. Finely chop the olives. Finely dice the chicken breast and add to the sauce with the milk and olives. Season with salt and pepper.