Paprika Corn Chicken

Ingredients

• 4 chicken breast fillets (about 140 g)
• Salt
• Pepper (freshly ground)
• 1 tsp Paprika powder (sweet)
• 4 tbsp flour
• 2 red onions
• 2 Garlic cloves
• 1 red chili pepper
• 1 yellow bell pepper
• 1 red bell pepper
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 150 ml dry red wine
• 200 canned peeled tomatoes
• 200 ml chicken broth
• 1 tbsp chopped thyme
• 2 tbsp canned chickpeas
• 2 tbsp corn

Instructions

1. 1.

   Wash the chicken, pat dry and season with salt, pepper and paprika powder. Dredge in flour. Peel onions and garlic; chop onion into large pieces and mince garlic finely. Wash chili, deseed and cut small. Wash bell peppers, halve, remove seeds and cut into bite-sized pieces.

2. 2.

   Heat oil in a Dutch oven or roasting pan, sear chicken breasts on both sides for about 2 minutes, then set aside.

3. 3.

   In the remaining fat sauté onion and garlic until translucent. Add chili and tomato paste and cook briefly. Deglaze with red wine and chicken broth, add canned tomatoes. Season with salt, pepper and thyme. Stir in bell peppers, corn and chickpeas. Return chicken breasts and simmer for another 5 minutes.