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Traditional Paprika Chicken with Bell Peppers and Baguette
30 min.
Traditional

Traditional Paprika Chicken with Bell Peppers and Baguette

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2 servings

Ingredients (2 servings)

  • 400 g Hendlfilet
  • 1 Packung Paprika Mix
  • 1 Stk. Griechisches Joghurt
  • 1 Stk. Baguette
  • Zwiebel, Knoblauch
  • Edelsüßes Paprikapulver, Salz, Pfeffer, Öl

Preparation

  1. Cut the chicken fillet into bite-sized pieces. Wash and core the bell peppers and cut into strips. Finely chop the onion and garlic.
  2. Heat oil in a large pan, sear the chicken fillet all around, season with salt and pepper, and remove briefly.
  3. Fry the onion, garlic, and bell pepper strips in the pan drippings. Stir in plenty of sweet paprika powder, sauté briefly, and deglaze with a splash of water.
  4. Return the meat to the pan, cover, and braise for about 15 minutes until tender. Remove from the heat, stir in the yogurt until smooth, season to taste, and serve traditionally with the fresh baguette.