John Myers
Ingredients for 4 servings:
- 800 g chicken breast or boned legs
- 2 tbsp margarine
- 75 g bacon, diced, rendered
- 4 large bell peppers, colored
- 1 tbsp paprika powder, sweet
- 1 tsp paprika powder, hot
- 4 cl apricot schnapps or brandy
- 8 slices of toast
- 1 bunch parsley, finely chopped
- n. B. Salt
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
based on Kurt Drummer
Cut the raw chicken into approximately 2 cm cubes and remove the bones. Season with salt, hot and sweet paprika, and fry in a mixture of rendered, diced bacon and a little margarine until tender. When the cubes are half cooked, add equal-sized cubes of cored bell pepper and the remaining sweet paprika, and cook everything together. Pour the slightly warmed apricot brandy over the chicken, light it, and let it burn off. Arrange the mixture on slices of toast, sprinkle with chopped parsley, and garnish with lettuce.
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