John Myers
Contents
show
Ingredients
- 2 tbsp Oil - sun + olive
- 350 g Chicken inner breast fillets
- 1 piece Big onion, white
- 1 piece Garlic clove big, fresh - if you like
- 350 g 10 fresh mini cucumbers
- 1 tsp Sweet paprika
- 200 g Tomato pieces canned
- 200 g Sugar
- 125 ml Organic chicken broth made from instant product
- 125 ml Zucchini spice
- 125 ml Sea salt from the mill
- 125 ml Chilli from the mill
- 125 ml Italian spice mix
- 125 ml Food starch
- 300 g Floury potatoes
- 0,25 liter Organic vegetable broth made from instant product
Instructions
preparation
- Parry the room temperature fillets and carefully remove their tendons. Rinse the fillets, pat dry and cut into bite-sized pieces. Thoroughly scrub the cucumbers under warm water, pat dry, remove the stem and flower base and cut the cucumbers into 1 cm slices. Peel, quarter and thinly slice the onion. Peel the garlic, cut in half lengthways and cut into fine slices. Peel and quarter the potatoes and put them in water. Prepare the remaining ingredients.
preparation
- Heat the oil in a pan (with a lid) moderately and fry the meat in portions as desired. Add onion and garlic and sauté too. Add the cucumber and peppers and roast them too. Now put the tomatoes and sugar in the pan, stir and let simmer for a few more minutes. Deglaze with the chicken stock, add the spices, stir and simmer over low heat with the lid on for 12 to 15 minutes. Season again to taste and seed as desired with cornstarch. At the same time bring the potatoes to a boil in the water, stir in the vegetable stock, minimize the heat and cook the potatoes for about 15 to 18 minutes.
Serving
- Arrange the pan dish with the potatoes decoratively on preheated dinner plates and enjoy.
Nutrition
Serving: 100gCalories: 51kcalCarbohydrates: 2gProtein: 3gFat: 3g
