Spicy strips with peppers

Ingredients for 4 servings:

• 500 g chicken breast
• 2 large onions
• 3 m.-large bell pepper(s), red or yellow
• 1 m.-large zucchini
• 3 medium-sized garlic cloves
• 500 ml Cremefine
• 250 ml vegetable stock
• 100 g tomato paste
• 2 tsp Ajvar, mild
• 2 tsp paste (garlic-pepper paste)
• some salt
• some pepper or chili powder
• some sauce thickener, or similar
• some oil for frying
• possibly sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the chicken breast, pat dry, and cut into small pieces. Heat the oil in a pan and sear the meat, then season lightly. Peel the onions, slice them into thin rings, and add them to the meat. When the onions are translucent, add the garlic, bell pepper, and zucchini and sauté briefly. Sauté everything lightly. Then deglaze with the crème fraîche and stock. Add the tomato paste, ajvar, and garlic-pepper paste and simmer for 10 minutes, stirring occasionally. Thicken slightly with the sauce thickener, if necessary. Season to taste with salt and, if desired, chili powder or pepper. I always add a little sugar at the end, but you’ll have to experiment. This goes well with pasta, rice, and salad.