Paprika – poultry – ragout

Ingredients for 4 servings:

• 2 bell peppers, yellow
• 1 bunch of spring onions
• 400 g chicken breast fillet(s)
• 2 tbsp oil
• Salt
• pepper
• 1 tbsp flour
• 2 tsp lemon zest, grated
• 2 tsp lemon juice
• 1 tbsp rosemary, chopped
• 1 pinch(s) of sugar
• 1 tbsp pistachios, chopped
• some broth as needed

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Quarter the bell peppers, remove the seeds, and slice into pieces. Trim the spring onions and slice into rings. Dice the chicken breast fillet. Brown the meat cubes in hot oil until lightly browned, season with salt and pepper. Add the spring onions and bell pepper pieces. Sprinkle with flour, sauté briefly, and deglaze with the broth. Cover and simmer over low heat for about 10-15 minutes. Season with lemon zest, lemon juice, salt, pepper, rosemary, and a pinch of sugar. Sprinkle with pistachios and serve. Serve with rice.