Chopped Chicken with Peppers and Zucchini in Ajvar Crème Fraîche Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken breast fillet (s) or sliced chicken breast
- 1 red pepper
- 2 small zucchini
- 1 clove garlic
- 2 teaspoons ajvar, hot
- 1 cup crème fraîche, 200 g
- 200 ml chicken broth
- salt
- pepper
- Seasoning (s) as desired
- olive oil
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillets and peppers into small pieces and the courgette into slices about 0.5 to 1 cm thick. Peel the garlic and mash it with the flat side of the knife.
- Fry the meat with a little olive oil on high until it is lightly brown on all sides. Now season with salt and pepper and other spices to taste and remove from the pan.
- Put a little more oil in the hot pan and add the chopped vegetables along with the crushed garlic clove. Fry for a few minutes over medium heat until the vegetables are also a little browned. Season the vegetables to taste and remove them from the pan. Remove the garlic.
- Now put the chicken stock in the hot pan, add ajvar and crème fraîche and bring to the boil. Season to taste with salt and pepper.
- Then put the vegetables and meat back in the pan and let them steep for another 2 to 3 minutes.
- Basmati rice is ideal as a side dish.
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