Chicken goulash variation

Ingredients for 2 servings:

• 2 bell peppers, red and yellow
• ½ onion(s)
• 4 chicken breast fillets
• some paprika powder, hot
• salt and pepper
• some flour
• 125 g crème fraîche
• ½ bunch parsley
• 100 g rice
• 200 ml vegetable stock
• some oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very easy

Prepare the rice according to the package instructions. Meanwhile, cut the chicken breast fillets into approximately 3 cm thick strips and season with salt, pepper, and paprika. Do not rinse the chicken first. Heat the oil in a pan and fry the meat evenly over high heat, then remove from the pan. Cut the peppers and onions into coarse strips and sauté over medium heat. Dust with flour and stir in the vegetable stock. Add salt, pepper, parsley, and paprika. Simmer for about 3 minutes, then stir in the crème fraîche and season to taste. Return the chicken strips to the pan and heat briefly. Serve the rice with the meat and sauce.