🍽️ Paprika-Corn-Chicken

Name: Paprika-Corn-Chicken
Total time: 30 min
Yield: 4 servings
Ingredients: 4 chicken breast fillets (á approx. 140 g); salt; pepper (from the mill); 1 tsp paprika powder (mild sweet); 4 tbsp flour; 2 red onions; 2 garlic cloves; 1 red chili pepper; 1 yellow bell pepper; 1 red bell pepper; 2 tbsp olive oil; 1 tbsp tomato paste; 150 ml red wine (dry); 200 peeled tomatoes (can); 200 ml chicken broth; 1 tbsp chopped thyme; 2 tbsp chickpeas (can); 2 tbsp corn

1098 kcal · 30 min · 4 servings

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Ingredients

4 chicken breast fillets (á approx. 140 g)
salt
pepper (from the mill)
1 tsp paprika powder (mild sweet)
4 tbsp flour
2 red onions
2 garlic cloves
1 red chili pepper
1 yellow bell pepper
1 red bell pepper
2 tbsp olive oil
1 tbsp tomato paste
150 ml red wine (dry)
200 peeled tomatoes (can)
200 ml chicken broth
1 tbsp chopped thyme
2 tbsp chickpeas (can)
2 tbsp corn

Instructions

1. Rinse the chicken meat under running water.
2. Pat the meat completely dry with a kitchen towel.
3. Season the meat pieces generously with salt, pepper, and paprika powder.
4. Roll the meat pieces in the flour until they are lightly coated.
5. Peel the onion and the garlic clove.
6. Cut the onion into large cubes.
7. Finely chop the garlic.
8. Rinse the chili pepper under running water.
9. Remove the seeds from the chili pepper.
10. Slice the chili pepper into small rings.
11. Halve the bell pepper lengthwise.
12. Remove the inside of the bell pepper along with the seeds.
13. Cut the flesh of the bell pepper into bite-sized pieces.
14. Heat the oil in a large braising pot or frying pan.
15. Sear the chicken breast fillets on each side for about 2 minutes.
16. Remove the meat from the pot when it is golden brown.
17. Set the meat aside.
18. Sauté the onion and garlic in the remaining cooking juices.
19. Cook the onion and garlic until they are soft and translucent.
20. Add the chili and the tomato paste to the pot.
21. Fry the chili and the tomato paste briefly.
22. Deglaze the mixture with red wine.
23. Pour in the chicken broth.
24. Fill the pot with the tomatoes.
25. Season the sauce with salt, pepper, and thyme.
26. Stir in the bell pepper, corn, and chickpeas.
27. Return the chicken breast fillets to the pot.
28. Let everything simmer gently for another 5 minutes.

Nutrition per serving

kcal: 1098
Protein: 93 g · Fett/Fat: 19 g · Carbs: 124 g