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Chicken steamed in bell peppers à la Didi

updated

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Ingredients for 2 servings:

  • 400 g chicken schnitzel (minute schnitzel)
  • 500 g bell pepper(s), colored, diced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp paprika powder, sweet
  • 1 large onion(s)
  • 2 tbsp sunflower oil
  • 250 ml chicken broth
  • 1 tbsp tomato paste
  • 1 tbsp parsley, frozen

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Wash the chicken schnitzels, pat dry, halve, and rub with salt, pepper, and paprika. Peel and dice the onion. Heat the oil in a pan and fry the onions over medium heat until translucent. Add the diced bell peppers and fry briefly. Add the seasoned chicken pieces to the vegetable mixture and sauté while stirring. Pour in the chicken stock and stir in the tomato paste. Cover the pan and simmer over low heat for 20 minutes. If there is still too much liquid in the pan, reduce the heat slightly without the lid. Stir in the parsley, season to taste, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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