Summary

Ingredients

• 500 g corn-fed chicken breast fillet (s)
• 1 red pepper (s)
• 1 zucchini
• 2 carrot (s)
• 200 ml vegetable stock, hot, free yeast and soy
• 300 ml coconut milk, creamy
• 1 teaspoon, heaped corn starch, gluten-free
• 2 teaspoons coconut oil
• 1 bunch chives
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon, leveled salt
• 2 pinch (s) pepper
• 300 g rice

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Instructions

1. Wash the vegetables and chives.
2. Peel the carrots and cut into thin slices. Cut the peppers into pieces. Halve the zucchini and cut into slices. Cut the chives into rolls.
3. Wash the chicken fillet, pat dry with kitchen paper and cut into cubes.
4. For the rice, bring the water and salt to the boil in a saucepan and cook the rice according to the instructions on the packet.
5. Heat 2 teaspoons of coconut oil in a pan. Fry the chicken cubes in coconut oil, then add the vegetables and fry briefly. Season with salt and paprika powder. Pour in the hot vegetable stock, shortly afterwards add the coconut milk and simmer for about 10-15 minutes.
6. Thicken the sauce with the cornstarch. Mix 2 teaspoons of cornstarch with a dash of cold water, add to the sauce and briefly bring to the boil. Finally add the fresh chives and season again with salt and pepper.
7. Serve with the rice.
8. Tip: Beware of histamine intolerance - the vegetable broth should be yeast-free and soy-free!
9. Peppers, zucchini and carrots are low-histamine vegetables. Coconut milk is histamine, lactose and gluten free.
10. I recommend canned organic coconut milk with no additives.