Fiery-spicy turkey strips

Ingredients for 4 servings:

• 750 g turkey breast, alternatively chicken breast fillets, cut into thin strips or cubes
• 3 bell peppers, colored, cut into thin strips
• 3 onions, cut into thin strips
• 1 can corn, EW 300 g
• 1 chili pepper(s), cut into small cubes
• 1 can of chopped tomatoes, EW 400 ml
• 1 bottle of sauce, e.g. Texicana Salsa
• 1 tsp paprika powder, hot
• salt and pepper
• chili powder
• Oil or clarified butter for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

spicy variant that can be toned down

Prepare the meat and vegetables and set aside. Briefly fry the meat in several batches in oil or clarified butter; it should only have light browning marks. Then remove it from the pan and keep it warm in a bowl. (I simply place a shallow plate on top of the bowl.) Fry the onion and bell pepper strips with half of the chili cubes in the frying fat, then deglaze the pan with a little water. Now add the sauce, corn, and chopped tomatoes, heat everything through, and season to taste. Adjust the heat with the remaining chilies and hot paprika powder. Finally, stir in the meat cubes and any remaining meat juices and simmer for about 8-12 minutes, depending on the size of the meat cubes. As a main course, serve with rice or noodles as a side dish. At a party, we simply complement the shredded meat with a piece of flatbread. I sometimes place a small bowl of plain yogurt cream next to it so the “softie” can deglaze the pan. This dish is easy to prepare and freezes well.