Chicken fillet with kritharaki

Ingredients for 4 servings:

• 400 g chicken inner fillet(s)
• 2 tbsp oil for frying
• 1 gr. can/n tomatoes, chopped
• 300 ml water
• 2 bell peppers, red and yellow
• 1 garlic clove(s), pressed
• salt and pepper
• 1 tsp paprika powder, hot
• 1 pinch of cayenne pepper
• 1 tsp sugar
• 1 tsp broth, granulated
• 175 g Kritharaki (rice-shaped noodles)
• 1 small can of kidney beans
• Chive rolls
• 1 cup crème fraîche

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Mix the oil with the spices and garlic. Stir in the finely chopped chicken fillet and let it simmer for about 30 minutes. Then fry it in a pan for about 5-7 minutes. Clean the bell peppers, finely dice them, and fry them for 5 minutes. Add the tomatoes, 300 ml water, and sugar, and simmer for about 5 minutes. Then add the kritharaki and cook until the noodles are al dente. Drain and rinse the beans, and add them. Heat through for about 5 minutes, then season to taste. Mix the crème fraîche with the chives and serve with the side dish.