Chicken in spicy tomato sauce

Ingredients for 4 servings:

• 2 cups Basmati
• 4 chicken breast fillets
• some margarine
• 1 can of tomatoes, peeled
• 4 tomatoes
• 4 m.-sized onion(s)
• 2 tbsp vegetable broth powder
• 3 chili peppers
• ½ liter of water
• some potato flour, to bind
• 3 eggs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

a recipe from a holiday in Holland

Cook the rice according to the package instructions. Boil the eggs hard and then rinse. Rinse the chicken breast fillets and pat dry. Add a little salt and pepper. Fry thoroughly in margarine in a large pot and set aside. Then skin and chop the fresh tomatoes and add them to the pot. Peel and chop the onions and add them to the tomatoes along with the vegetable stock powder. Add the chili peppers whole. When everything is browned, chop the canned tomatoes and add them along with their juice. Top up with 1/2 liter of water, add the chicken again and cook until tender. Then remove the chicken and thicken the sauce with potato flour. Fish out the chili peppers. Slice the boiled eggs with an egg slicer and add to the sauce. Serve the rice on plates with the chicken and sauce.