Summary

Ingredients

• 480 g chicken breast fillet (s)
• 2 onions)
• 2 cloves garlic)
• 4 peppers, colored
• 4 carrot (s)
• 0.5 liter ½ broth
• 2 tablespoon tomato paste
• 2 tablespoon crème fraîche, with herbs
• salt
• pepper
• Paprika powder
• 2 tablespoon oil, (sunflower oil)
• possibly sauce thickener

Print Recipe Pin Recipe

Instructions

1. Roughly dice the chicken breast into pieces of goulash. Dice the peppers, chop the onions. Cut the carrots into slices. Chop or press the garlic to taste.
2. Heat the oil in a saucepan and sauté the onion and garlic until translucent. Add the chicken breast, fry and season with salt, pepper and paprika powder. Add the carrots and bell peppers, braise and deglaze with the stock. Simmer the whole thing with the lid closed for 20-25 minutes.
3. Stir in the herb creme fraiche and tomato paste, if necessary you can also thicken the sauce with a little cornstarch.
4. We had noodles with it.