Red Chicken

Red Chicken


  • 600 – 700 g chicken fillets
  • 2 onions
  • 4 red peppers
  • 500 ml tomato juice
  • 250 ml heavy cream
  • spices per taste…


Cut each side of the fillet into 2 or 3 pieces, but not to get a steak, but a dice. Spice each with salt and paprika. If you like hot, you can use crushed hot peppers. Gently fry meat on all sides. In other pan fry chopped onion on little olive oil and little water, then add red peppers you previously cut into stripes and continue cooking for about 15 minutes. Then pour tomato juice and add fried pieces of chicken meat. Salt and leave to cook about half an hour. When the meat is softened, pour heavy cream, and when starts boiling remove from the heat. Serve with cauliflower, celery, broccoli or zucchini. Or just with some fresh salad.

  • If you’re in restriction phase, just skip heavy cream.
Red Chicken

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