Chicken Strips with Paprika

1. Chop the onion, bell pepper and chicken into small pieces.
2. Now heat the olive oil in a saucepan and add the onion.
3. Sauté the onion lightly until translucent and then add the chicken.
4. Now lightly sear the meat, stirring constantly.
5. Next, add the paprika. Pour the broth on everything, add the paprika powder, ketchup and tomato paste. Salt and pepper lightly (if necessary).
6. 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.
7. I always use rice as a side dish for this dish.

A few more words about chicken

1. 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 ……………

1. 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

1. 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.