Chicken Chili a la Anika

Ingredients for 3 servings:

• 420 g chicken breast fillet(s)
• 2 bell peppers, red and green
• 10 Pepper, pickled, green
• 2 tsp olive oil
• 6 tsp paprika powder, hot
• 5 tsp cayenne pepper or chili
• salt and pepper
• 2 tsp spice mix for Hungarian goulash
• 4 tsp garlic granules
• 1 large onion(s)
• 4 garlic cloves
• 1 small can of kidney beans
• 1 can of corn
• 500 ml tomato(s), pureed
• 150 ml water
• 6 medium-sized potatoes, cooked

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

fiery stew, suitable for WW

Finely chop the onion, press the garlic, and place it in a freezer bag along with the oil, paprika, chili, goulash seasoning, salt and pepper, garlic granules, and the sliced ​​chili peppers. Mix well. Add the meat and massage in the marinade vigorously. Let the mixture marinate for 1-2 hours. Finely chop the peppers and drain the beans. Heat a pan, add the meat and all of the marinade, and sear vigorously. Add the peppers and sear briefly. Now add the beans and corn and sear briefly. Add the passata and water, bring to a boil, and then simmer with the lid on for 15 minutes. Cut the cooked potatoes into small pieces and add them. Season to taste and cook until the desired consistency is reached. You can also omit the potatoes and eat them with rice, or cook the potatoes in a stew.