Paprika Chicken Pan

For the paprika chicken pan, cook the rice in salted water. Peel the onion and cut into rings. Wash the bell bell pepper, remove the stem and seeds and cut into strips.

Cut chicken or turkey meat into strips and season with salt and pepper. Heat the oil in a pan and fry the meat well in it and remove from the pan again.

In the same pan, lightly fry the onion and bell bell pepper, add soy sauce and water and simmer for about 4 minutes.

Add the meat to the vegetables in the pan. Add tomato paste, salt, pepper and oregano and let thicken briefly.

Serve the paprika chicken pan with rice.

Preparation Tip:

A mixed leaf salad also goes very well with the paprika chicken pan. Instead of rice, spaetzle or dumplings are also delicious.

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