John Myers
Chicken Breast Pan
The perfect chicken breast pan recipe with a picture and simple step-by-step instructions.
- 3 Fresh chicken breast
- Oil
- 2 Chopped onions
- 1,5 Red Paprika, diced
- 2 Garlic cloves pressed
- 1 tsp Tomato paste
- 4 Tomatoes, peeled, pitted and chopped or canned
- 500 ml Water, could also be a little more
- Salt and pepper
- 0,25 tsp Ground cumin
- 0,5 tsp Ground ginger
- 0,5 tsp Sweet paprika
- 1 pinch Saffron powder
- 1 pinch Sugar
- 1 tbsp Finely chopped coriander
- 1 tbsp Chopped parsley
- Poultry broth or Vegeta as desired
- Wash chicken breasts thoroughly and pat dry. Now cut into lumps. Fry the meat in the oil in a large, non-stick pan or wok and remove.
- In the oil, sauté the onions and peppers with a little salt until the onions are translucent. Add the garlic and cook for a few minutes. Add tomatoes, tomato paste, spices, the meat and water and bring to the boil briefly. Simmer over medium heat for about 45 minutes without a lid. Stir in between and season if desired. Now stir in the chopped coriander and parsley and simmer for another 5 minutes.
- Now season the sauce with chicken broth or Vegeta, if necessary add a little salt, pepper and sugar and serve with rice or spaghetti / noodles and a freshly baked flatbread or baguette and a nice mixed salad.
- You can also cut potato cubes in it and enjoy it with flatbread. Simply delicious: D.
- If you like, you can refine the sauce with a little grated cheese or cream cheese. Simply delicious: P.
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