Summary

Ingredients

• 400 g chicken breast
• 2 onions)
• 3 large peppers
• 1 small chilli pepper (s)
• 3 tablespoon olive oil
• 300 ml chicken broth, instant
• 4 medium tomato (s)
• 2 teaspoons paprika powder, hot pink
• 2 tablespoon tomato paste
• salt and pepper

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Instructions

1. Wash and core the peppers and cut into small pieces. Dice the onions. Remove the tomatoes from the stalk and cut into quarters.
2. Wash the breasts and pat dry with kitchen paper. Then cut into bite-sized, small squares.
3. Heat olive oil in a saucepan and add onions, chicken and 1 teaspoon paprika powder. Sear the meat on all sides until the chicken pieces are golden brown all around (approx. 5 - 10 minutes). The meat should be done. Now remove the chicken from the pot and place in a bowl. Cover the bowl.
4. Now add the peppers, tomatoes and chilli. Fry briefly together with the now golden-brown onions. This creates a nice, delicious aroma in the pot. Deglaze the vegetables with 300 ml of chicken stock. Put the paprika powder and the tomato paste, a little salt and pepper and, depending on your taste, fresh herbs (parsley is suitable, just like rosemary) into the pot. Stir the mixture well and simmer for about 45 minutes on medium heat with the lid half open. Now add the chicken, stir well and simmer for another 15 minutes. If necessary, add chili powder, paprika, salt and pepper to taste.