Chicken and pepper pan à la Gabi

Ingredients for 4 servings:

• 500 g chicken breast fillet(s), cut into 2 x 2 cm cubes
• 2 tbsp rapeseed oil
• Salt and pepper, black, from the mill
• 3 tbsp paprika powder, sweet
• 1 medium-sized onion(s), finely diced
• 4 tbsp tomato paste, 3-fold concentrated
• 3 bell peppers, colored, pitted, cut into fine small strips
• 2 tbsp, leveled flour
• 300 ml vegetable stock
• 8 tbsp, whipped crème fraîche
• 40 g herbal mixture (8 herbs), frozen

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Heat the oil in a large pan, briefly fry the chicken breast cubes, season with salt, pepper, and paprika, remove from the pan, and keep warm. Sauté the diced onion with tomato paste in the remaining fat (add a little more oil if necessary). Add the bell pepper strips, dust with flour, stir to combine, pour in the vegetable stock, and cover. Simmer over low heat for about 10 minutes. Then stir in the crème fraîche, fold in the chicken breast cubes, and herbs. Serve with rice.