Hot Pan with Chicken, Bell Pepper and Herb Rice - Het panna med kyckling, paprika och örtris

HOT PAN WITH CHICKEN, BELL PEPPER

AND HERB RICE

Het panna med kyckling, paprika och örtris

A quick and easy pan with heat from fresh chili and curry paste. Thigh chicken fillets are more tender than breast fillets.

Serves 4

1 lb de-boned chicken thigh fillets

approx 2 tablespoons oil for frying

salt, pepper

3 to 4 orange and yellow bell peppers

2 red onions

½ yellow chili fruit

½ red chili fruit

1 to 2 tablespoons yellow curry paste

1 can crushed tomatoes, approx 14 oz

1.6 cup cream,15% fat or the like

For serving:

boiled rice,e.g. basmati rice

0.4 cup fresh, chopped green herbs

Cut the chicken in smaller pieces and brown them in oil in a hot pan. Flavor with salt and pepper. Stir so that the chicken is browned well on all sides. Lower the heat and continue cooking for a little while longer.

Rinse and trim the bell peppers and cut them in pieces. Peel the onions and cut in wedges. Rinse, trim and finely chop the chili - if you want it hotter, leave the seeds. Start boiling the rice.

Add the curry paste to the chicken and stir. Add the vegetables, crushed tomatoes and the cream and let simmer slowly for 15 to 20 minutes. Stir occasionally. Flavor to taste with salt and pepper and more curry paste if needed.

When the rice is ready, mix in the green herbs and serve hot together with the chicken pan.

Enjoy!

Bella