Tuscan chicken in pepper and tomato

Ingredients for 2 servings:

• 400 g chicken breast
• 3 bell peppers, colored
• 1 large onion(s)
• 10 green olives
• 2 cloves garlic
• 1 piece(s) ginger
• 2 tbsp mustard, medium hot
• 1 can of tomatoes, chopped
• ½ cup sour cream
• 100 ml chicken broth
• 1 tbsp margarine or oil
• 2 tsp sweet paprika powder
• 1 bunch parsley, fresh
• 1 tsp thyme
• 1 pinch(s) of sugar
• e.g. salt and pepper
• n. B. Rice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

a quick and easy dish for 2 – 3 people

Cut the chicken breast into fine, bite-sized pieces. Marinate the chicken breast in a deep bowl with mustard, a good pinch of salt, and pepper. Peel the ginger and cut it into very fine cubes. Add the ginger to the chicken and mix well. Wash the red and yellow bell peppers and cut them into coarse strips. Cut the green bell pepper into smaller cubes. Finely dice the onion and garlic. Slice the olives. Prepare the vegetable stock. Preferably, put the rice in a rice cooker or prepare the bag of rice while it’s cooking. Now sauté the onions and garlic in a large pot with a little margarine or oil until translucent. Add the marinated chicken and sear lightly on all sides. Add the bell peppers and mix well. Season with thyme and paprika and mix well. Now deglaze with the can of chopped tomatoes and a little vegetable stock. Add the olives. Close the lid and let everything simmer over low heat for about 10 minutes. Remove the stalks from the fresh parsley and roughly chop. Add the parsley and mix well. Simmer for about 5 minutes. Adjust the sauce to your desired consistency with the remaining vegetable stock. Turn off the heat and stir in half a cup of sour cream. Season to taste with salt, pepper, and a little sugar.