- 150 grams chicken tenderloin
- 1 chickpea pepper
- 1/2 paprika
- 60 grams of mushrooms
- 4 shallots onion
- 1 clove garlic
- 5-6 pieces of raw almond
- 1 small tomato
- 50 gram creamer
- 1 tablespoon sunflower oil
- 1/2 tea spoon salt
- 1/3 tea spoon black pepper
- 3 branch parsley
Continue cooking shortly after adding the slice.
How is it prepared?
Chop the boneless chicken tenderloin into large cubes. Slice the mushrooms with a damp cloth.
Cut the tomatoes you take from the seeds and juices into cubes. Leave the shallot bulbs that you rob your shell as whole.
Cut the chives into two and cut the colored peppers into cubes. Sprinkle garlic thinly. Thoroughly squeeze the parsley leaves you will add after cooking. Peel the shells of the raw almonds you have left in the warm water.
Heat the sunflower oil in a deep frying pan. Chicken meat and almonds are sautéed in high heat. Add the chopped garlic and mix.
Respectively; add onions, colorful peppers, mushrooms, salt, pepper and tomato cubes.
Finally, add the sliced and chopped parsley leaves and cook for 3 more minutes then remove from the heat. Share it warmly with your loved ones without waiting.
It is recommended that you serve it with rice pilaf.