Creamy chicken stew with sun-dried tomatoes
An everyday favourite of chicken breast, sun-dried tomatoes and red pepper in a creamy sauce, served with rice. Many make it with crème fraîche instead of cream, or stir in a handful of spinach at the end.
- 35 minTime
- 20 minHands-on
- 4Portions
- ≈ 35 krper portion
- 590kcal per portion
Ingredients for 4 portions
- 600 gChicken breast, in bite-sized pieces
- 1 tbspRapeseed oil
- 1Yellow onion, chopped
- 2 clovesGarlic, chopped
- 1Bell pepper, red, in pieces
- 1 dlSun-dried tomatoes in oil, sliced
- 1 tspPaprika
- 3 dlCooking cream
- ≈ 1 dlWater
- 1 cubeChicken stock
- to tasteSalt
- to tasteBlack pepper
On the side
- 3 dlRice
Method
- Cut the chicken into bite-sized pieces. Chop the onion and garlic, cut the pepper into pieces and slice the sun-dried tomatoes.
- Heat the oil in a large frying pan or casserole and brown the chicken over a high heat until golden all over.
- Turn the heat down a little. Add the onion, garlic and pepper and fry for 3 minutes. Sprinkle over the paprika.
- Pour in the cream and water, crumble in the stock cube and stir in the sun-dried tomatoes. Bring to the boil.
- Simmer the stew uncovered over a low heat for 15 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- Cook the rice according to the packet instructions while the stew simmers.
- Season with salt and pepper and serve the stew with the rice.
The cost is estimated from Swedish grocery prices.
