Chicken and potato pan with green beans

Name: Chicken and potato pan with green beans
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g French beans; 7-10 Tbsp Salt; 2 Chicken filets (approx. 200 g each); 800 g Potatoes; 1 yellow and red pepper; 1 red onion; 4 Stem(s) Thyme; 2 TABLESPOONS Oil; 100 ml Vegetable broth; 7-10 Tbsp Noble sweet paprika; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g French beans
7-10 Tbsp Salt
2 Chicken filets (approx. 200 g each)
800 g Potatoes
1 yellow and red pepper
1 red onion
4 Stem(s) Thyme
2 TABLESPOONS Oil
100 ml Vegetable broth
7-10 Tbsp Noble sweet paprika
7-10 Tbsp Pepper

Directions

1
Peel or clean, wash and chop the vegetables. Peel and finely chop onion and garlic. Wash thyme, shake dry, remove leaves. Bring 3-4 l salt water (1 teaspoon salt per litre) to the boil.
2
Wash the chicken filet, dab dry and cut into cubes (approx. 3 x 3 cm). Peel, wash and dice the potatoes (approx. 1.5 x 1.5 cm). Halve, clean, wash and cut the peppers into triangles. Peel and halve the onion and cut it into slices. Wash the thyme, dab dry and pluck the leaves from the stems
3
Heat the oil in a frying pan, fry the chicken filet for approx. 8 minutes, turning it over until golden brown. Remove and put aside. Fry the potatoes in the frying fat for about 8 minutes. Add onion, paprika and beans, fry for another 4 minutes. Add meat, deglaze with broth, season with paprika, salt and pepper and simmer for about 5 minutes at low heat. Sprinkle with thyme