CHICKEN IN PEPPER SAUCE

Ingredients:

4 Chicken Breast Fillets

2 Red Bell Peppers, diced and seeded

1 Red Onion, diced

2 Garlic Cloves, minced

1 Chicken Bouillon Cube

1 Pinch of Pepper

1 Pinch of Cumin

1 Pinch of Table Salt

4 oz White Wine (1/2 Cup)

2 Tablespoons Olive Oil

2 Tablespoons Vegetable Oil

1 Zucchini

1 Eggplant, diced

200 g Mushrooms, halved

20 g Dried Thyme, chopped

Preparation:

Season and sear the chicken fillets in the vegetable oil. Set aside.

In the same pan, heat the olive oil. Add the onion, garlic, and then the chicken bouillon cube.

Add the bell peppers and then the white wine. Cook for about 5 minutes until the wine has reduced by half. Blend everything to obtain the pepper sauce. In another pan over low heat, add the bell pepper sauce and the chicken until cooked through. Separately, sauté the zucchini, eggplant, mushrooms, and thyme. Serve the chicken with the sautéed vegetables and rice.