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For a mild version of this recipe, remove seeds from the chili peppers.


3 tbsp olive oil
1 kg chicken thigh
150 g onion, finely chopped
200 g green capsicum, cut julienne style
2-3 green peppers, chopped finely
1-2 dried chili peppers
1 tbsp red paprika powder
1 tbsp Vegeta Chicken stock powder
500 ml water
100 ml sour cream

We used

Vegeta Stock Powder

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 60 min

  • 1 Heat the oil in a saucepan and fry the chicken on both sides until golden brown.
  • 2 Add onion, green capsicum and continue to fry for a couple of minutes.
  • 3 Add green peppers and dried chili peppers, red paprika and 1 tablespoon of Vegeta chicken stock.
  • 4 Stir through, top with water, cover with a lid and cook until the chicken is soft and easily separates from the bone.


Remove from the heat, stir in sour cream and serve warm with noodles.