Paprika Chicken

A simple dinner, quickly prepared and very tasty with a glass of red…

serves four:
2 red capsicum
800g chicken breast, cut in stripes
1 tbsp tomato purée
1 red onion, diced
2 cloves of garlic, pressed through a garlic press
1 hot chili, cut in thin stripes
2 dl white wine
2 dl chicken stock
1 bunch continental parsley, cut

Quarter the capsicum, remove the interior and boil in water until soft. In the meantime cut the chicken breast in slices and fry in some butter. Put the chicken aside and add paprika, salt and pepper. Use the same pan to fry the diced onion and the garlic. Add the tomato purée and fry until its colour gets darker (not too dark, otherwise it develops a bitter taste). Homogenise the soft capsicum in a blender and add to the frying pan together with the cut chilies. After a few minutes add the white wine and reduce the volume to half at medium heat. Homogenise the whole sauce again if you like it smooth. Add the chicken stock and half of the parsley and reduce the volume of the sauce until it has the desired consistency. Add the chicken for two minutes to warm it up again and remove it from the oven. If necessary add paprika, cayenne pepper, pepper and salt and refine with a tbsp or two of cream if you like it. Decorate with the rest of the parsley and serve.
Goes well with fettucini and green salad on a plain Italian sauce. And, of course, with a glass of Italian red.

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