Ebly Pan with Diced Chicken Breast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g wheat (Ebly)
- 300 ml chicken broth
- 150 g chicken breast fillet (s)
- 1 red pepper (s)
- 2 cloves garlic
- 2 tomato (s), peeled
- 0.5 teaspoon ½ caraway seeds
- 1 teaspoon chili powder
- salt
- pepper
- 2 tablespoon oil for frying
- 2 tablespoon sour cream if necessary
Print Recipe
Pin Recipe Instructions
- Bring the chicken stock to the boil and let Ebly simmer in it for 10 minutes. Put aside.
- Wash the chicken breast, pat dry and cut into cubes. Peel and slice the garlic.
- Heat the oil in a pan, fry the chicken cubes and garlic slices in it. Wash and peel the tomatoes. Wash and chop the bell pepper. Add both to the pan and season with chili powder and caraway seeds. Cook for 10 minutes on medium heat. Then add the finished Ebly. Stir everything well, season with salt and pepper and serve.
- Tip: If you want, you can refine it all with 2 tablespoons of sour cream.
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