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 the chicken breast into fine, bite-sized pieces. Marinate the chicken breast in a deep bowl with mustard, a good pinch of salt and pepper. Peel the ginger and cut it into very small cubes. Add the ginger to the chicken and mix well.
2. Wash the red and yellow peppers and cut into large strips. Cut the green pepper into smaller cubes. Finely dice the onion and garlic. Cut the olives into slices. Prepare the vegetable stock.
3. Preferably put the rice in a rice cooker or prepare the rice bag during the cooking time.
4. Now sauté the onions and garlic with a little margarine or oil in a large saucepan until translucent. Add the marinated chicken and fry lightly on all sides. Add the peppers and stir well. Season with thyme and paprika and mix.
5. Now deglaze the chopped tomatoes and a little vegetable stock with the can. Add the olives. With the lid closed, let everything stew for approx. 10 minutes over low heat.
6. Remove the stems from the fresh parsley and roughly chop. Add the parsley and stir well. Let everything stew again for about 5 minutes. Determine the desired consistency with the remaining vegetable stock.
7. Turn off the oven and stir in half a cup of sour cream. Season to taste with salt, pepper and a little sugar.