John Myers
Ingredients for 4 servings:
- 750 g chicken breast
- 500 g bell peppers
- 2 tbsp oil
- 200 g crème fraîche with herbs or crème legère
- 200 g crème fraîche or sour cream
- Salt
- pepper
- Paprika powder
- curry powder
- 1 cup of long grain rice, 1 coffee cup with approx. 300 ml
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
delicious, quick and easy
Bring a large coffee mug full of rice to a boil in a wide saucepan with 2 mugs of water and 1 level teaspoon of salt, then simmer on low heat until the water has completely evaporated or been absorbed by the rice. Stir frequently. In the meantime, wash the chicken breast, pat dry, and cut into bite-sized pieces. Deseed and wash the bell peppers, and finely slice them. Heat the oil in a pan and fry the chicken cubes. Season with salt, pepper, paprika, and curry powder. Add the bell pepper strips and fry briefly. Stir in both mugs of crème fraîche and simmer for 10-15 minutes. Season to taste, if desired. Serve with the rice.
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