Chicken Saute with Peppers
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
sweet red bell peppers
halved |
|
| 4 | each |
chicken pieces
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
finely chopped |
|
| 2 ½ | tablespoons |
paprika
|
|
| 250 | ml |
chicken broth
|
*
|
| 1 | tablespoon |
tomato purée (passata)
|
|
| 75 | ml |
sour cream
or thick natural yogurt |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
sweet red bell peppers
halved |
|
| 4 | each |
chicken pieces
|
*
|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
finely chopped |
|
| 38 | ml |
paprika
|
|
| 2.5E+2 | ml |
chicken broth
|
*
|
| 15 | ml |
tomato purée (passata)
|
|
| 75 | ml |
sour cream
or thick natural yogurt |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Grill the peppers, skin-side up, until charred and blistered.
Leave until cool enough to handle and then discard the seeds, peel off the skin and slice the flesh.
Lightly brown the chicken in the oil and butter. Remove.
Cook the onion in the pan for 2 minutes, and then stir in the paprika for 1 minute.
Stir in half of the stock, bring to the boil and then add the chicken.
Cover and cook gently until tender.
Remove the chicken and keep warm.
Reduce the cooking juices to a syrupy glaze.
Stir in the tomato purée and the remaining stock.
Boil and then add the chicken peppers and seasoning.
Pour over the cream or yogurt and heat through.
