John Myers
Ingredients for 2 servings:
- 250 g chicken breast fillet(s)
- 2 onions
- 2 garlic cloves
- 2 tsp oil
- 3 tomatoes
- 1 can of mushrooms, 260 g each
- 150 ml water
- 4 tsp tomato paste
- e.g. salt and pepper
- ½ tsp paprika powder
- e.g. chili powder or chili sauce
- 4 tbsp cheese, grated
- 2 tsp chopped herbs, as desired, e.g. parsley
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
WW suitable
Defrost the chicken breast fillets if frozen. Finely chop the onions, press the garlic, and fry both in the oil until translucent. Cut the chicken breast into small pieces, add to the onions, and fry until cooked through. Chop the tomatoes and add to the chicken along with the mushrooms and 100ml of the water. Cook for about 12 minutes, adding a little of the remaining 50ml of water every now and then. Stir in the tomato paste and season with salt, pepper, paprika, and chili. Finally, add the cheese and simmer until the cheese has melted. The residual heat and a closed lid are usually sufficient for this. Serve garnished with the herbs. Serve with rice.
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