Chicken-Paprika-Pan

Name: Chicken-Paprika-Pan
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g Chicken filet; 2 (each 180 g) red and yellow peppers; 3 (60 g each) red onions; 2 tablespoons (10 g each) Oil; 1 TEASPOON Sweet peppers; 1/2 TEASPOON Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Oregano; 4 discs (30 g each) Toast

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400 g Chicken filet
2 (each 180 g) red and yellow peppers
3 (60 g each) red onions
2 tablespoons (10 g each) Oil
1 TEASPOON Sweet peppers
1/2 TEASPOON Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Oregano
4 discs (30 g each) Toast

Directions

1
Rinse chicken filet, dab dry and cut into cubes. Quarter peppers, remove seeds, wash and cut into strips. Peel and halve onions and cut into fine strips.
2
Mix oil with curry and paprika powder and mix with the chicken filet. Heat a pan without fat. Fry the chicken cubes for about 5 minutes. Remove from the pan and keep warm. Add the paprika and onion strips to the pan and stir-fry for about 5 minutes.
3
Add 80 ml water and chicken fillet, season with salt and pepper. Wash the oregano and, except for something to garnish, pluck the leaves from the stalks, cut them into small pieces and add. Stir. Toast the toast.
4
Arrange the chicken and paprika pan with 1 slice of toast bread on 4 plates. Garnish with oregano.