Fiery chicken strips with peppers and potatoes

Ingredients for 1 servings:

• 175 g minced chicken
• 2 m.-sized potatoes
• ½ bell pepper(s), red
• 2 small piri-piri
• ¾ tsp cayenne pepper
• some oil for frying
• 125 ml tomatoes, pureed
• 1 small piri-piri
• ¼ tsp salt
• ¼ tsp pepper
• ¼ tsp parsley
• ¼ tsp oregano
• 1 leaf of basil
• ¼ garlic clove(s)
• ½ tsp chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with a spicy tomato sauce

The tomato sauce can be perfectly prepared in advance and then only needs to be brought to a boil briefly. Puree the passata, a small piri-piri pod, salt, pepper, parsley, oregano, basil, garlic, and chili seasoning, and you have a slightly spicy tomato sauce. Depending on your preference, you can add more piri-piri pods. Lightly salt the water and boil the finely chopped, peeled potatoes in it for about 20 minutes. In the meantime, chop the chicken strips into smaller pieces if necessary and dice the bell peppers. Chop the remaining piri-piri pods as well. Fry the prepared ingredients in a little oil for about 6 minutes until slightly crispy and season with cayenne pepper. Place the potatoes in a deep dish, pour the pan mix over them, and then top with the tomato sauce. This dish has about 410 kcal per serving.