Summary

Ingredients

• 1 kg chicken breast
• 4 red pepper (s)
• 2 large onions
• 4 cloves garlic
• 2 cans tomato (s), diced (400g can)
• 2 chilli pepper (s)
• 50 ml vegetable stock
• 1 tablespoon cream cheese
• olive oil
• Salt, (poultry salt)
• thyme
• Pepper, black coarsely ground
• salt

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Instructions

1. Cut chicken breast into bite-sized pieces. Season with poultry salt and coarsely ground black pepper. Refrigerate until ready to cook (food safety for raw poultry).
2. Finely chop onion, garlic, and chilli peppers. Cut red peppers into strips or cubes.
3. Heat olive oil in a large pan over medium-high heat. Fry chicken pieces until golden and cooked through (internal temperature 74°C/165°F), about 10-12 minutes. Remove from pan and set aside.
4. In the same pan, fry chopped onion and garlic over medium heat until translucent, about 3 minutes.
5. Add chopped chilli peppers and sauté for about 4 minutes until they remain crisp.
6. Pour in vegetable stock to deglaze the pan, scraping up browned bits. Add canned diced tomatoes and bring to a boil for 1-2 minutes.
7. Reduce heat to medium-low. Stir in cream cheese and thyme. Add cooked chicken back to the pan.
8. Simmer for 3-5 minutes to blend flavors. Season with salt and black pepper to taste.
9. Serve with rice or baguette.