Summary

Ingredients

• 200 g chicken breast fillet (s), cut into fine strips
• 1 pointed pepper, red, cut into thin strips
• 0.5 ½ hot peppers, finely diced
• 1 onion (s), halved and cut into thin rings
• 0.25 clove ¼ (s) garlic, finely diced
• 1 tablespoon, heaped tomato paste
• 100 ml cream
• 100 ml milk
• 3 tablespoon Metaxa
• 1 teaspoon, heaped oregano, grated
• 1 teaspoon, grained marjoram, rubbed
• 1 teaspoon, heaped paprika powder, noble sweet
• 0.25 teaspoon ¼ rosemary
• 0.25 teaspoon ¼ coriander powder
• 0.25 teaspoon ¼ cumin powder
• 1 pinch (s) sugar
• salt and pepper
• olive oil

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Instructions

1. Mix all spices (except paprika powder and sugar) with 2 tablespoons of olive oil, pour this over the meat and mix well. Marinate for 2 hours or longer.
2. After marinating, sear the meat in a hot pan without adding any more oil, then remove it from the pan with a slotted spoon and keep it warm.
3. First fry the onions in the remaining fat until they turn color, then add the garlic, pointed peppers and peppers. Fry them briefly (I like the peppers slightly crisp), then add the meat and fry them together briefly. Add tomato paste and roast briefly while stirring. Now stir in the paprika powder and a pinch of sugar and deglaze with the Metaxa. Stir in milk and cream and let thicken briefly while simmering.
4. This goes well with rice, fried potatoes or French fries.
5. Tip: If you like, you can also pour the whole thing into a fire-proof dish and bake it with cheese (e.g. Emmentaler)