Chicken and turkey
Diced chicken is quickly sautéed with colorful peppers, onion and mushrooms in this easy dish. Made with a handful of ingredients, it goes well with rice pilaf or pasta for a quick, satisfying weeknight dinner.
Heat the olive oil in a large frying pan over high heat. Add the diced chicken and sauté for 6–7 minutes, until its released juices have evaporated and the outside has browned.
Add the thinly sliced onion and sauté until lightly golden, then add the tomato paste and stir for 2 minutes until fragrant.
Add the kapya pepper, long pointed green pepper and sliced mushrooms. Sauté over high heat for 4 minutes. Stir in the diced tomato, salt, black pepper and thyme.
Cook for another 3–4 minutes, until the tomato releases its juices and thickens slightly, and the chicken is fully cooked with an internal temperature of 74°C / 165°F. Serve piping hot with rice pilaf or bread.
Important: sear the chicken on its own over high heat before adding the vegetables. If everything goes in together, the chicken will release its juices and boil. Caution: undercooked chicken poses a food safety risk. The center must turn white and reach an internal temperature of 74°C / 165°F, with no pink remaining. Store leftovers in the fridge for 2 days. Contains no nuts or gluten.
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