Friday, February 20, 2015

Bell pepper stew - recipe (including photos)

  • 1 kg of bell peppers
  • 700 grams of chicken breast
  • 700 milliliters of tomato juice
  • 3 spoons with sunflower oil
  • 2 cloves of garlic
  • 2 onions
  • 1 carrot
  • pepper
  • paprika
  • salt 

Chop the bell pepper, the carrot and the onions and let them fry in 2 spoons with sunflower oil at slow fire for about 20-30 minutes.

Add the tomato juice over the bell peppers and let it boil for another 15 minutes .

Separately fry the chopped meat in 1 spoon with sunflower oil.

Add the meat and the mashed garlic over the bell pepper/tomato juice composition and let them boil for another 10 minutes. Add salt, pepper and paprika according to you taste.




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