Chicken skewers with pan-fried vegetables

Name: Chicken skewers with pan-fried vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 red peppers; 300 g brown mushrooms; 2 Onions; 4 (approx. 600 g) Chicken filets; 7-10 Tbsp Salt; 3 TABLESPOONS Sunflower oil; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 125 ml Vegetable broth; 150 g Fresh cream; 4 Shashlik skewers

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 red peppers
300 g brown mushrooms
2 Onions
4 (approx. 600 g) Chicken filets
7-10 Tbsp Salt
3 TABLESPOONS Sunflower oil
7-10 Tbsp Sweet peppers
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
125 ml Vegetable broth
150 g Fresh cream
4 Shashlik skewers

Directions

1
Clean, wash and roughly dice the peppers. Clean, clean and halve the mushrooms. Peel onions and cut into slices
2
Wash the meat, dab dry and season with salt. Place the chicken fillets next to each other and skewer them with 4 skewers as evenly spaced as possible. Cut into quarters parallel to the skewers
3
Heat the oil in a large pan and fry the skewers for about 10 minutes, turning them over. Season with paprika and pepper. Remove the skewers from the pan, keep warm and fry the vegetables in the cooking fat. Season with salt and pepper. Stir in tomato paste, roast briefly and deglaze with stock. Bring to the boil and simmer for about 8 minutes. Refine with crème fraîche. Arrange vegetables and skewers. Bread tastes good with it