Chicken with Chilli
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 6 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken, shredded
- 2 hot peppers, (one red and one green) cut into thin strips
- 2 pepper (s), pitted and finely chopped
- 4 cloves garlic, finely chopped not pressed
- 1 large onion (s), finely chopped
- 1 dl soy sauce
- 0.5 dl ½ sherry
- 1 ¼ dl white wine
- 1 tablespoon cornstarch, (Maizena)
- 50 g tomato paste
- 4 tablespoon oil
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Combine the soy sauce, white wine, sherry in a bowl with Maizena, add the garlic and the meat, mix well and let steep for about 30 minutes.
- Heat half of the oil in a pan. Sauté the peppers, peppers and onions well, stirring again and again for about 5 minutes. Take everything out of the pan and set aside.
- Remove the meat from the marinade, drain well, but save the marinade.
- Heat some more oil very hot, fry the meat vigorously in it for just under 2 minutes, deglaze with the marinade, add the tomato puree and add the steamed peppers. Let simmer for 3-4 minutes, season to taste with salt and pepper.
- Only dry rice goes well with it.
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