Craving a quick and easy dinner that’s bursting with flavor? Look no further than this Bell Peppers and Chicken Stew! This recipe is a total lifesaver, whipping up a delicious and comforting meal in just 30 minutes using your trusty Thermomix®.
The creamy sauce, made with a delightful blend of cream, cream cheese, and paprika, perfectly complements the tender chicken pieces. It’s a taste sensation that’s sure to please the whole family!
And the best part? This dish is incredibly versatile. Feel free to add your own personal touch with additional ingredients like mushrooms, onions, or peas. Let your creativity run wild!
So ditch the takeout menu and whip up this amazing stew instead. You won’t regret it!
This dish is:
- a firework of flavors made from tender pieces of chicken and aromatic pieces of bell pepper.
- an easy way to put a delicious meal on the table.
- perfect for beginners who are looking for an uncomplicated recipe.
Tips for preparation
Use fresh peppers for maximum flavor.
Prepare the tagliatelle al dente to achieve the perfect texture.
Experiment with different types of peppers for a variety of flavors.
Storage options
The dish can be prepared and stored in the fridge, but it is best prepared fresh.
Freezing is not recommended as the sauce could lose its consistency.
Variations
Add fresh vegetables such as peas or broccoli.
Season the sauce with curry for an exotic touch.
Replace the tagliatelle with rice or mashed potatoes.
Pairings
A fresh green salad
Crispy baguette
Frequently asked questions about bell pepper and chicken strips
Ingredients needed for bell peppers with chicken
- 400 g chicken breast fillet
- 1 large onion
- 1 garlic clove
- 20 g olive oil
- 2 large red peppers
- 200 g Rama Cremefine for cooking 7%
- 200 g milk 3.5%
- 100 g water
- 1 teaspoon vegetable stock, paprika powder, Italian herbs
- 1 teaspoon salt
- Pepper
- 1 tbsp cornflour
In addition:
- 500 g tagliatelle
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print out or save as a PDF file.
How to make bell peppers with chicken
Preparation:
First cut the chicken into bite-sized pieces, fry in a pan with salt and pepper and set aside.
Then peel and quarter the onion and peel and halve the garlic clove.
Put both into the mixing bowl and 5 sec. / Chop level 5.
Use the spatula to push everything down from the edge and repeat the process.
Add the oil and 3 min. / 120° C / level 1 steam.
In the meantime, wash and deseed the peppers and cut into bite-sized pieces.
Once browned, add the Rama Cremefine, milk, water, spices and paprika to the mixing bowl and stir to combine. 10 min. / 90° C / boil at level 1.
Then mix the cornflour with a little water until smooth and add to the mixing bowl with the chicken.
More 5 min. / 90° C / anticlockwise rotation / gentle stirring to finish cooking.
At the same time, cook the tagliatelle in a pan in plenty of salted water and serve with the sauce.
Enjoy your meal!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print out or save as a PDF file.
These prep times are just an estimate. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected. Just have fun with it and enjoy the process!
I hope you have lots of fun cooking and enjoy your meal!
If you liked my quick recipe for bell peppers and chicken strips, you might also like my recipe for chicken gyros with bell peppers and mushrooms🙂
Your Christoph
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Bell peppers and chicken
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Equipment
- Thermomix
- Spatel
- Cutting board
- Knife
- Frying pan
Ingredients
- 400 g Chicken breast
- 1 large onion
- 1 Garlic clove
- 20 g Olive oil
- 2 Large red bell peppers
- 200 g Rama Cremefine for cooking 7%
- 200 g Milk 3,5%
- 100 g Water
- 1 Tsp Vegetable broth
- 1 Tsp Paprika powder
- 1 Tsp Italian herbs
- 1 Tsp Salt To taste
- Black pepper To taste
- 1 Tbsp Cornstarch
In addition:
- 500 g Tagliatelle
Instructions
- First cut the chicken into bite-sized pieces, season with salt and pepper, fry in a pan until done, then set aside.
- Next, peel and quarter the onion and peel and halve the garlic clove. Put both into the mixing bowl and 5 sec. / Chop level 5. Use the spatula to push everything down from the edge and repeat the process.
- Add the oil and 3 min. / 120 °C / level 1 steam.
- In the meantime, wash and deseed the peppers and cut into bite-sized pieces.
- Once browned, add the Rama Cremefine, milk, water, spices and paprika to the mixing bowl and stir to combine. 10 min. / 90° C / boil at level 1.
- Dissolve the cornstarch in double the amount of water, stirring until smooth. Add to the mixing bowl along with the chicken. Continue cooking for 5 min. / 90° C / anticlockwise rotation / gentle stirring.
- At the same time, cook the tagliatelle in a large pot of salted water until al dente. Serve with the sauce.
