Summary

Ingredients

• 400 g chicken breast
• 3 bell peppers, red, yellow, green
• 1 large onion (s)
• 10 olives, green
• 2 cloves garlic
• 1 piece (s) ginger
• 2 tablespoon mustard, medium hot
• 1 can tomato (s), chopped
• 0.5 ½ cup sour cream
• 100 ml chicken broth
• 1 tablespoon margarine, or oil
• 2 teaspoons paprika powder, noble sweet
• 1 bunch parsley, fresh
• 1 teaspoon thyme
• 1 pinch (s) sugar
• salt and pepper
• rice

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Instructions

1. Cut chicken breast into bite-sized pieces. In a bowl, combine chicken with 2 tablespoons mustard, a pinch of salt, and pepper. Peel ginger and cut into fine cubes. Add ginger to chicken and mix well. Refrigerate until ready to cook.
2. Wash peppers and cut red and yellow peppers into large strips. Cut green pepper into smaller cubes. Finely dice onion and garlic. Slice the olives. Set the chicken broth aside.
3. Start cooking rice according to package directions (or use a rice cooker if available).
4. Heat 1 tablespoon margarine or oil in a large saucepan over medium heat. Add onion and garlic, sauté for 2-3 minutes until translucent. Add the marinated chicken and fry for 3-4 minutes, stirring to lightly brown on all sides. Add peppers and stir well. Season with thyme and paprika powder, mix thoroughly.
5. Add the chopped tomatoes from the can and roughly 50 ml of the chicken broth. Add the sliced olives. Cover with a lid, reduce heat to low, and simmer for 10 minutes.
6. Remove the parsley stems and roughly chop the leaves. Stir parsley into the pan and simmer uncovered for 5 more minutes. Add remaining chicken broth as needed to reach desired consistency.
7. Remove from heat. Stir in ½ cup sour cream until combined. Season to taste with salt, pepper, and a pinch of sugar. (Chicken should have reached 74 °C / 165 °F internal temperature.)