John Myers
Peanut and Bell Pepper Chicken
The perfect peanut and bell pepper chicken recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast
- 1 Red Paprika
- 1 yellow Paprika
- 1 green Paprika
- 1 Red Onion, finely diced
- 2 Garlic cloves, finely chopped
- 2 tbsp Strength
- 300 ml Poultry stock
- 200 ml Coconut milk
- 4 tbsp Peanut butter
- Soy sauce
- Espelette pepper
- Black pepper from the mill
- Salt
- Oil
- Peel and core the peppers and cut into strips. Cut the chicken breast into bite-sized pieces and place in a freezer bag, add the starch and shake everything well so that all the chicken breast pieces are coated with starch.
- Heat some oil in a saucepan and fry the chicken breast in portions on all sides and then take it out again and set aside. Now add the bell pepper, onion and garlic and sauté for a few minutes while turning.
- Then add the poultry stock and let everything simmer for 15 minutes over the lowest heat. Now add the coconut milk and peanut butter and stir in well so that the peanut butter has dissolved well. Bring to the boil once. Now season with soy sauce, salt, pepper and Espelette pepper and then add the chicken breast, switch off the stove completely and leave everything to stand for 5 – 7 minutes with the lid closed.
- Rice goes very well with this.
Facebook Comments