John Myers
Contents
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Ingredients
- 500 g Chicken breasts
- 0,5 tsp Black pepper from the mill
- 2 tbsp Extra virgin olive oil
- 1 Red pepper
- 2 Fresh onions
- 2 Garlic cloves chopped
- 1 Fresh tomato
- 0,5 tsp Hot paprika powder
- 1 tsp Red chilli flakes
- 0,5 tsp Carpathian salt
- 3 tbsp Tomato paste *
- 1 cups Cream
Instructions
- Remove fat and tendons from the chicken breasts and cut into bite-sized cubes. Season with pepper.
- Heat the olive oil in a pan and fry the chicken pieces on both sides. Take the meat out of the pan and place in a baking dish.
- Scald the tomato with boiling water, let stand for about 3 minutes, peel off the skin and cut the pulp into cubes.
- Halve the bell peppers, remove the seeds and white strands and cut into small cubes. Peel the onion and garlic cloves. Cut the onion into half rings and chop the garlic.
- Fry all the vegetables in the stock of the chicken. Add the tomato paste (sauce: TOMATO PASTE-own production-) and season with paprika powder and chilli flakes. Possibly also salt.
- Remove the pan from the heat and stir in the cream.
- Now distribute the whole thing over the seared pieces of chicken and bake at 160 degrees convection for about 35 minutes.
- I served parsley rice with this dish.
- * Link to sauce: TOMATO PASTE -in-house production- by Geli
Nutrition
Serving: 100gCalories: 182kcalCarbohydrates: 1.4gProtein: 20.4gFat: 10.6g
