Summary

Ingredients

• 6 chicken breast fillet (s)
• 1 vegetable onion (s)
• 3 cloves garlic
• 4 red pepper (s)
• 0.5 tube ½ tomato paste
• 0.25 tube ¼ paprika pulp
• 1 teaspoon, heaped chilli flakes
• 2 tablespoon paprika powder, noble sweet
• 1 tablespoon paprika powder, hot pink
• 1 teaspoon, kneaded Pul Biber
• 300 ml vegetable stock
• Chili powder
• salt
• pepper
• 400 ml cream
• 1 packet cream cheese (brunch paprika hot peppers)
• 1 cup sour cream
• 200 g Gouda cheese, rated

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Instructions

1. Season the chicken breast and fry well on both sides in a pan. Take the meat out of the pan and place it side by side in a baking dish.
2. Dice the paprika and cover the meat with it. Dice the onions and sauté them in the remaining fat in the pan. Peel and squeeze the garlic and add to the onions. Then add the paprika and tomato paste and the remaining spices mentioned to the pan and continue to simmer.
3. Deglaze the mixture with the broth. Gradually fold in the cream, brunch and sour cream.
4. Bring everything to a boil so that the sauce becomes a little thicker. Pour everything over the meat and peppers so that everything is covered with sauce. Put top and bottom heat in the middle of the oven at 180 ° C.
5. After about 20 minutes, sprinkle the cheese on top and continue to cook in the oven for about 20 - 30 minutes until the cheese is golden brown and the sauce is thick and thick.
6. Every now and then I add 1/2 pack 8 herbs to the sauce.
7. You can serve with rice, ribbon noodles or potatoes as a side dish.