John Myers
Cooking: Potato and Chicken Pan
The perfect cooking: potato and chicken pan recipe with a picture and simple step-by-step instructions.
- 350 g Chicken breast
- 450 g Waxy potatoes
- 1 Onion
- 0,5 Zucchini
- 1 Red pointed peppers
- 1 tbsp Tomato paste
- 1 tbsp Seasoning paste
- Crushed red pepper
- Salt
- 4 tbsp Cream
- Oil
- Wash the meat, pat dry and cut into bite-sized pieces.
- Peel the potatoes and cut into cubes. Peel and chop the onion. Wash / scrub or peel the zucchini, quarter lengthways and cut into small pieces. Peel the peppers, remove the seeds and the membranes and also cut into small pieces.
- Heat the oil in a pan, fry the onions until translucent, then add the meat, then the potatoes, peppers and zucchini. Fry everything together briefly and lightly.
- Stir in tomato paste, seasoning paste and Pul Biber and sauté briefly, then season with salt.
- Put the lid on and cook at a low temperature until the potatoes are done.
- Now stir in the cream, turn off the stove and let it steep for a few more minutes. Then distribute on plates.
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