Hot Chicken or Turkey Breast Chilli
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g chicken breast fillet (s) or turkey breast fillet, chopped
- 1 red pepper (s), finely diced
- 1 bell pepper (s), yellow, finely diced
- 2 carrots, peeled and grated
- 1 large onion (s), chopped
- 1 garlic clove (s), finely chopped (2 if necessary!)
- 2 sticks celery, finely diced
- 500 g tomatoes, chunky (canned tomatoes)
- 1 packet tomatoes, happened
- 1 teaspoon, leveled chili powder, (or less)
- 1 teaspoon paprika powder
- 1 teaspoon, leveled cumin
- some cayenne pepper
- 1 bay leaf
- 200 ml chicken broth or stock
- salt and pepper
- Rapeseed oil
Print Recipe
Pin Recipe Instructions
- Sear the minced chicken or turkey in a saucepan in a little rapeseed oil for 2-3 minutes, season with salt and pepper. When completely browned, transfer to a bowl and keep warm.
- Reduce the heat and fry the peppers, carrots, onions, celery and garlic in a saucepan for 3 - 5 minutes,
- Add the spices and fry again for 1 minute. Raise the heat and add the tomato pieces, the tomato puree, the chicken stock and the bay leaf. Bring to the boil briefly and then simmer everything uncovered over a low heat for 15 minutes. At the end, add the minced meat again and simmer for another 5 minutes. Remove the bay leaf before serving.
- If you don`t pay attention to LowCarb, baguette is enough.
- Tip: If necessary, serve creme cuisine or cremefine with it.
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