Mexican chicken pan

Ingredients for 2 servings:

• 350 g chicken breast fillet(s)
• 200 ml chicken stock
• 100 g Cheddar, grated
• 1 ½ tbsp crème fraîche
• 100 g tomatoes, chopped
• 100 g Salsa Texicana (bottle)
• 3 tbsp Peperoncino, small, hot, pickled in oil
• 2 tbsp sunflower oil
• 1 small can of corn
• 1 large bell pepper(s), green
• 1 small onion(s), red
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Low carb – nice and spicy

Cut the chicken breast fillets into cubes approximately 2 x 2 cm in size. Mix with the chili pepper in oil and marinate for approximately 30 minutes. In the meantime, peel the onion and cut into very thin half slices or slice it. Wash and deseed the bell pepper, and cut it into small cubes approximately 1 x 1 cm. Remove the chicken cubes from the marinade and sear them in a pan in very hot sunflower oil until they turn a light brown color. Be careful: the oil will splash and the spicy marinade will bite your throat. Remove the meat from the pan, but leave the oil in. Add the sliced ​​onion and diced bell pepper and sear them. Deglaze with the stock, tomatoes, and salsa. Now add the corn, crème fraîche, and cheddar cheese. Add the meat again and heat through a little longer. Season with salt and pepper. Tip: If you like, you can also stir in fresh spaetzle. They’re not Mexican, but they’re really delicious. Then unfortunately it is no longer low carb.