Chicken and pepper pan

Ingredients for 4 servings:

• 400 g chicken breast
• 2 large bell peppers
• 1 small onion(s)
• 1 clove(s) garlic
• ½ cup cream, or Rama Creme fine
• 150 ml vegetable stock
• 1 can of tomatoes, chopped
• 1 tbsp, heaped paprika powder, sweet
• some salt and pepper
• Cayenne pepper
• some oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Dice the bell peppers. Finely chop the onion and garlic. Wash, dry, and slice the chicken breast. Heat oil in a pan and briefly sear the meat on all sides. Remove from the pan, add the onion and garlic, and reduce the heat slightly. Add the bell peppers and finally the meat again. Season everything with paprika, salt, and pepper. Season with cayenne pepper for desired spiciness. Pour the tomatoes and cream over the meat and vegetables. Finally, add the vegetable stock. Add just enough to cover the meat and vegetables. Bring everything to a boil briefly, uncovered, and then simmer with the lid on for about 15 minutes. Serve with rice.