Chicken and pepper pan

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 1 large onion(s)
• 1 bell pepper(s)
• 1 tbsp, heaped paprika powder, hot
• 1 tbsp olive oil for frying
• 100 ml cream or Cremefine
• 3 tbsp ajvar
• 2 tbsp tomato paste
• 1 tsp vegetable stock powder
• 5 tbsp water
• Herbs, Italian
• 100 g feta cheese or Parmesan for sprinkling
• salt and pepper

Instructions

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

Cut the chicken breast fillets into bite-sized pieces. Heat olive oil in a deep pan and sear the chicken pieces. Roughly chop the onion and bell pepper. Just before the meat is cooked, add the onion and sauté until translucent. Then add the bell pepper to the pan. Add the tomato paste and sauté briefly. Then deglaze with water. Stir in the stock powder and simmer everything on low heat for about 5 minutes. Add the cream or crème fraîche and ajvar to the pan. Season to taste with paprika, salt, pepper, and Italian herbs. If desired, you can refine the dish with feta or Parmesan cheese shortly before serving. Rice or whole-wheat pasta goes well as a side dish.