Hohner's Allsorts

Ingredients for 4 servings:

• 3 bell peppers, roughly diced
• 3 carrots, sliced
• 3 mushrooms
• 3 medium-sized onions, roughly diced
• n. B. Sunflower seeds, peeled
• 150 ml balsamic vinegar
• 200 ml water
• 500 g chicken breast or turkey breast
• Sauce powder or dark roux
• e.g. sunflower oil
• 2 tbsp paprika powder, sweet
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Chicken fillet, peppers, mushrooms, carrots

Pour enough sunflower oil into a pot to cover the entire bottom of the pot. Add the sunflower seeds to the pot. The seeds should also cover the entire bottom, but they shouldn’t be stacked on top of each other. Don’t set the heat to the highest setting. As soon as the seeds start to brown, add the roughly diced onions and sliced ​​carrots to the pot. Sauté thoroughly and deglaze with the balsamic vinegar. Add 150 ml of water and bring everything to a boil. Meanwhile, roughly cut the meat into 2 cm cubes and sear in a non-stick pan until golden brown. Sprinkle with the paprika and stir to coat evenly. Roughly dice the mushrooms and add to the vegetables. Add the meat. Return the meat pan to the hot stove and deglaze the pan with 50 ml of water, scrape them off, and bring to a boil briefly. Add to the vegetables. Add the roughly diced bell pepper. Add approximately 125 ml of gravy powder or a brown roux and simmer until tender, depending on the desired tenderness of the vegetables. Season with salt and pepper. Serve with pasta or rice. If desired, sprinkle with grated Parmesan cheese before serving.