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Chicken Saute with Peppers

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Submitted by 99nine99

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

4 4
EACH EACH SWEET RED BELL PEPPERS
halved
4 4
EACH EACH CHICKEN PIECES *
1 15
TABLESPOON ML VEGETABLE OIL
1 1
EACH EACH ONIONS
finely chopped
2 ½ 38
TABLESPOONS ML PAPRIKA
250 2.5E+2
ML ML CHICKEN BROTH *
1 15
TABLESPOON ML TOMATO PURÉE (PASSATA)
75 75
ML ML SOUR CREAM
or thick natural yogurt *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 5480 30% from fat
 % Daily Value *
Total Fat 184g 283%
Saturated Fat 49g 244%
Trans Fat 0g
Cholesterol 450mg 150%
Sodium 21458mg 894%
Total Carbohydrate 181g 181%
Dietary Fiber 4g 18%
Sugars g
Protein 760g
Vitamin A 123% Vitamin C 312%
Calcium 47% Iron 184%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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