John Myers
Ingredients for 6 servings:
- 1 kg chicken breast
- 4 bell peppers, red
- 2 large onions
- 4 cloves garlic
- 2 can/n tomatoes, diced (can of 400g)
- 2 chili peppers
- 50 ml vegetable stock
- 1 tbsp cream cheese
- olive oil
- Salt (poultry salt)
- Thyme
- Pepper, black coarsely ground
- Salt
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
Shred the chicken breast and marinate it with poultry salt and pepper. Finely chop the onion, garlic, and chili; cut the bell pepper into strips or cubes. Heat the oil, fry the chicken strips, remove from the pan, and keep warm. Then fry the onion and garlic until translucent. Add the bell pepper and chili, and sauté for about 4 minutes; the tomatoes should still be crisp. Deglaze with the vegetable stock and add the chopped tomatoes. Bring to a boil briefly. Stir in the cream cheese and thyme, add the chicken, and season with salt if desired. Serve with rice or baguette.
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