4 chicken breast fillet(s)

2 bell pepper(s), red

1 pepper(s), green

1 onion(s)

2 cloves garlic

1 chili pepper(s), dried

1 cup cream

1 cup of sour cream

1 tsp tomato paste

125 ml vegetable broth

1 tbsp paprika powder, sweet

1 tsp paprika powder, rose-hot

100 g cheese, grated


e.g. salt

e.g. paprika powder


Wash the chicken fillets and pat dry with kitchen paper.  Season with salt and paprika and place tightly together in a casserole dish.  Wash the peppers, deseed, cut into narrow strips and spread over the fillets.

Cut the onion in half rings and sauté in a pan with a little oil.  Pluck in the chili, press the garlic and add.  Add the paprika powder and tomato paste, deglaze with the broth and bring to the boil briefly. 

Then stir the cream and sour cream into the sauce and season with salt.  Pour the sauce into the casserole dish, meat and pepper strips should be completely covered.  Spread the grated cheese evenly on top.

Cook in the preheated oven at 180 °C for approx. 1/2 hour.


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