Ingredients
1 red onion
1 red capsicum
1 clove of garlic
¼ cup of Beerenberg Tomato & Roated Garlic Relish
2 tablespoons of sweet smoked paprika
4 chicken breasts
500g tomato passata
4 tablespoons of Olive oil
salt to taste
sour cream to serve
2 teaspoons of chopped parsley
Directions
Finely dice the red onion and red capsicum. With the edge of a flat knife crush garlic clove and work into a purée. In a heavy based pan add olive oil, onion, capsicum and garlic. Cook on a low heat until onions become translucent. Increase to medium heat and add in chicken breasts.
Brown breasts on both sides for around 2 minutes per side. Add in Beerenberg Tomato & Roated Garlic Relish, passata and paprika. Add 1 cup of water to dish and stir to combine ingredients. Cover pan and put on a low simmer for 1 hour. Once cooked salt to taste.
This meal is traditionally served on handmade whole egg pasta (Nokedli) and goes beautifully with pappardelle or rice. Serve with a dollop of sour cream, paprika and chopped parsley.
