Speedy Gonzales pan

Ingredients for 3 servings:

• 400 g potato(s) (waxy)
• 300 g chicken breast fillet(s) (alternatively turkey)
• 1 can of corn
• 1 red bell pepper(s)
• 1 can beans, green, long
• 1 can kidney beans
• 1 onion(s) (preferably a red one)
• ⅛ liter white wine
• salt and pepper
• Paprika powder
• curry
• Oil for frying
• possibly crème fraîche

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chicken pan with Mexican vegetables and potatoes

Boil the boiled potatoes. In the meantime, cut the chicken breast fillet into small, bite-sized cubes, fry them until crisp and season with the spices. Drain the corn and beans well and dice the bell peppers. Remove the meat from the pan and braise the vegetables in the remaining cooking juices. Add the diced onion and fry until translucent. Pour in the white wine and season again with the spices, let it reduce a little, and then add the meat back in. Serve with boiled potatoes. Tip: If you like it a bit heartier, add a little crème fraîche to the sauce for a creamier consistency. Another option is to briefly fry the cooked potatoes, cut into cubes, before adding the sauce. Various other leftover vegetables can be used in this recipe instead of the vegetables mentioned.