John Myers
Ingredients for 2 servings:
- 400 g chicken breast
- 1 tbsp Rub (Magic Dust) or another rub
- oil
- 150g chorizo
- 1 tbsp honey
- 1 large onion(s)
- 1 large garlic clove(s)
- 2 bell peppers, color to taste
- 400 ml vegetable stock or broth
- 1 tbsp butter
- 100 ml cream
- Sauce thickener
- salt and pepper
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes
Cut the chicken breast into thin strips. Mix the rub with a little oil and add to the minced meat. Mix and marinate for about 1 hour. Finely chop the onion and garlic. Peel and dice the bell pepper. Set aside. Remove the casing from the chorizo and chop the sausage very finely. Fry the chopped chorizo in a pan over medium heat for about 5 minutes, stirring occasionally. Add the honey and fry for another 5 minutes, stirring. Add the marinated chicken breast strips and fry for 2-3 minutes. Add the onion, garlic, and bell pepper and fry for another 5 minutes, stirring. Add the vegetable stock, butter, and cream, stir, and reduce the heat. Simmer gently for about 10 minutes. If desired, add a little thickener until it reaches the desired consistency. Season with salt and pepper, if desired. Serve with rice and a glass of Crémant d’Alsace.
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