Preparation
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1.
Heat the oil in a saucepan and fry the chicken on both sides until golden brown.
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2.
Add onion, green capsicum and continue to fry for a couple of minutes.
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3.
Add green peppers and dried chili peppers, red paprika and 1 tablespoon of Vegeta chicken stock.
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4.
Stir through, top with water, cover with a lid and cook until the chicken is soft and easily separates from the bone.
Serving
Remove from the heat, stir in sour cream and serve warm with noodles.
Tip
For a mild version of this recipe, remove seeds from the chili peppers.