Ingredients

• 75g Onion
• 150g Yellow Bell Pepper
• 150g Red Bell Pepper
• 200g Chicken Thigh
• 2 tablespoons Olive Oil
• 1 tablespoon Butter
• 2 Garlic Cloves
• 1 pinch Salt & Pepper
• 2 tablespoons Tomato Paste
• 1 tablespoon Paprika
• 500g Chicken Stock
• 100g Sour Cream
• 6 sprigs Fresh Parsley
• 4 tablespoons Sour Cream
• 1 Lemon

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add olive oil and butter to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice onion, yellow bell pepper and red bell pepper into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Add garlic clove and chicken thighs to the kCook bowl
12. Add salt & pepper to the kCook bowl to taste
13. Cook with filler cap removed - 2 min, 140°C, speed 4
14. Cook with filler cap removed - 3 min, 140°C, speed 3
15. Then add tomato paste and paprika to the kCook bowl
16. Cook with filler cap removed - 1 min 30 sec, 120°C, speed 4
17. Then add chicken stock, sour cream and fresh parsley to the kCook bowl
18. Cook with filler cap removed - 20 min, 98°C, speed 1
19. Season to taste
20. Serve
21. Garnish with sour cream and lemon

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