Contents
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Ingredients
- 2 Yellow peppers
- 2 Green peppers
- 2 Red peppers
- 500 g Chicken meat
- 2 Onion
- 500 ml Vegetable broth
- 3 tbsp Sweet paprika powder
- 2 tbsp Tomato ketchup
- 1 tbsp Tomato paste concentrated three times
- Salt
- Pepper
- 1 tbsp Olive oil
If there is not enough binding ...
- 1 tbsp Corn starch
Instructions
- Chop the onion, bell pepper and chicken into small pieces.
- Now heat the olive oil in a saucepan and add the onion.
- Sauté the onion lightly until translucent and then add the chicken.
- Now lightly sear the meat, stirring constantly.
- Next, add the paprika. Pour the broth on everything, add the paprika powder, ketchup and tomato paste. Salt and pepper lightly (if necessary).
- Steam the whole thing for about 20 minutes until soft. If the sauce is not creamy enough, it can be thickened with a little corn starch.
- I always use rice as a side dish for this dish.
A few more words about chicken
- I always buy chickens from the farm and cut them up myself. Since the chicken breast is mainly eaten in the form of schnitzel in my household, I always cut the chicken breasts into schnitzels. There are pieces of edge left on me and I cut these into small pieces - I use them in this recipe.
An alternative to broth ...............
- Instead of the broth I often use the juice that is left over from the "Stuffed Peppers". I always make a little more juice and freeze the rest in portions. Then I like to process it in such recipes - so I save myself more seasoning and at the same time have a good sauce - without having to do a lot of work with it. This is also a possibility: omit the broth and replace it with the juice of the filled peppers (if available).
Thicken the sauce
- I always take out some of the juice. Fill this into a tall vessel, add the starch there and puree everything with the blender (to avoid clumping). Then I put this sauce back in the original saucepan.
Nutrition
Serving: 100gCalories: 129kcalCarbohydrates: 3gProtein: 10gFat: 8g