Mexican chicken or turkey pan
Ingredients for the Mexican chicken or turkey pan, for 4 people:
500 g chicken or turkey breast fillets
4 peppers (I prefer red and yellow)
2 apples
1 small tin of tomatoes in pieces
4 large onions
2 cloves of garlic
2 - 3 tablespoons tomato paste
Salt, pepper (preferably freshly ground)
Sweet paprika and, depending on the sweetness of the apples, sugar to taste
oil
water
Broth or Knorr broth vegetables, 1 packet is enough
This requires 500 g of spiral noodles
Preparation:
Wash the meat and pat dry, then dice.
Wash the peppers, remove seeds and cut into cubes.
Peel the onions, cut in half and cut into half rings.
Peel the garlic and cut it into small pieces.
Peel the apples, remove the core and cut into small pieces.
After Schnippelkram you go, the meat in hot oil roast from all sides well, so roasted aromas arise, of course, beautiful salt and pepper.
Then add all the vegetables and fruits to the meat except the garlic and sauté, but the vegetables should not take on any color but only become glassy.
Douse with the tomatoes and about 250 ml of water, add the tomato paste, Knorr bouillon and garlic, pepper, cover and simmer for 15 minutes at low temperature.
Then add noodle water and add 500 g of spiral noodles to the boiling water and cook for about 8 to 10 minutes until firm. During this time, remove the lid of the sauce and let it boil down a bit.
Season with salt, pepper and sugar, done!
