Chicken Gyros with Bell Peppers and Mushrooms
This dish pairs amazingly with rice or potatoes, and it's also completely irresistible served with a piece of crusty baguette!
Servings: 4
Calories: 316kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett
- Messer
Zutaten
- 1 large onion
- 1 garlic clove
- 20 g cooking oil
- 400 g sliced chicken gyros strips pre-seasoned
- 500 g water
- 1 tsp salt
- 1 tsp gyros seasoning blend
- 1 tsp paprika sweet paprika
- ¼ tsp black pepper
- 2 red bell pepper sliced into strips
- 200 g mushrooms sliced
- 15 g cornstarch Equals 1½ tablespoons
- 50 g tomato paste
- 150 g sour cream
Zubereitung
Prep:
- Peel and quarter the onion.
- Wash, seed, and slice the red bell pepper into strips.
- Clean the mushrooms with a soft brush, trim the stem ends, and slice.
Directions:
- First, add the onion and garlic clove to the mixing bowl and chop for 5 sec / speed 5.
- Scrape down the sides of the bowl with the spatula and repeat.
- Add the oil and sauté for 3 min / 120°C / speed 1.
- Next, add the chicken strips and sauté for 7 min / 100°C / reverse / gentle stir setting.
- Add the water and spices (salt, gyros seasoning, sweet paprika, and black pepper) to the mixing bowl.
- Place the prepped bell pepper strips and sliced mushrooms into the Varoma® tray, secure the Varoma® lid, and cook for 35 min / Varoma® / reverse / gentle stir setting.
- Remove the Varoma® and set aside.
- Whisk the cornstarch with a splash of water until smooth, then add it to the bowl along with the tomato paste and sour cream. Bring to a simmer for 3 min / Varoma® / reverse / gentle stir setting.
- Finally, add the steamed bell peppers and mushrooms from the tray into the mixing bowl and stir gently to combine.
- Enjoy!
Notes
- Great side options include rice or potatoes.
