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Chicken and pepper pan with cherry tomatoes

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Ingredients for 3 servings:

  • 400 g chicken breast
  • 2 bell peppers, yellow and red
  • 200 g cherry tomatoes
  • ½ tube(s) tomato paste
  • 1 onion(s)
  • 200 ml vegetable stock
  • Cayenne pepper
  • salt and pepper
  • curry powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple soul food

Cut the chicken breast into pieces. Halve the bell peppers and remove the cores and white membranes. Cut the bell peppers and onions into strips and halve the tomatoes. Heat the oil in a pan and sear the chicken breast. Remove and set aside. Fry the onions and bell peppers in the remaining fat. Return the meat to the pan. Add the tomato paste and deglaze with vegetable stock. Season to taste with salt, pepper, cayenne pepper, and curry powder.

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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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