John Myers
Chicken, Pepper and Corn Stew
The perfect chicken, pepper and corn stew recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast fillets
- 2 tbsp Margarine
- Sweet paprika
- Salt and pepper
- 1 Finely pooped onion
- 0,25 l White or red wine
- 1 tbsp Soy sauce
- 1 small Canned corn kernels
- 2 Red peppers
- 200 g Mushrooms brown
- Juice of half a lemon
- 8 tbsp Sweet cream
- 1 tbsp Margarine
- Cut the chicken breasts into medium pieces. Heat 2 tablespoons of margarine in a saucepan. Sprinkle with paprika, salt and pepper.
- Pour finely chopped onion on top, pour in the wine and soy sauce and simmer over a medium heat for about 20 minutes.
- Wash and core the peppers and cut into large pieces. Heat 1 tbsp margarine in a saucepan and simmer the peppers over low heat until soft, wash the mushrooms and halve them if necessary and add to the peppers. Salt lightly and drizzle with lemon juice. Now add the corn kernels.
- Mix the gravy with the cream and add the vegetables and heat again over a low flame.
- As a side dish, grainy rice cooked in chicken broth (instant).
Facebook Comments