- Chicken fillet - 4 pieces
- Red Bulgarian pepper - 4 pieces
- Luka - 2 pieces
- Chicken Broth - 150 Milliliters
- Garlic - 2 Teeth
- Wines of red or white - 1 glass
- Sour cream - 150 Milliliters
- Yoghurt - 3 st. spoons
- Butter or margarine - 25 Grams
- Paprika - 1 Art. a spoon
- Olive or vegetable oil - 2 Art. spoons
- Salt and pepper - - To taste
1. Cut the chicken into two centimetric cubes. Remove the middle and seeds from the Bulgarian pepper and do not cut very thin. Finely chop the onions. Finely chop or crush garlic. Melt the butter in a frying pan over medium heat and add the chicken pieces. Cook for 7 to 10 minutes until the chicken lightly blushes. Turn the chicken so it flushed from all sides. Add the onions and cook for another 5 minutes, often turning. 2. Add chicken broth, wine, garlic and bell pepper, season with salt and pepper. Increase the fire to maximum and allow the mixture to simmer for 30 seconds, then twist the gas to the minimum. Cover the frying pan with a lid and allow to simmer over low heat for 30 minutes. 3. While the chicken is preparing, mix sour cream, yogurt and paprika in a bowl. Add the sour cream, yogurt and paprika in a frying pan. Do not increase the gas, because otherwise yogurt and sour cream will curtail. Allow to simmer for 5 minutes. 4. Serve on warmed plates. Garnish with rice or vegetables.
Servings: 4