Servings: four

Time for preparing: 1 hour

INGREDIENTS:

chicken fillet 500 g

bulb onions 1 pc.

vegetable oil 2 tbsp

pumpkin 150 g

potatoes 2 pcs.

bell pepper red 1 pc.

canned corn 3 tbsp

canned green peas 3 tbsp

cream 33% 2 glasses

garlic 2 cloves

paprika 1 tsp

salt 1 tsp

dill taste

PREPARATION:

Cut the chicken breast fillet into large pieces. Cut the peeled pumpkin, potatoes and peppers into small cubes. Finely chop the onion and garlic.

Heat vegetable oil in a frying pan, put onion, fry for 3-4 minutes until transparent. I add bell peppers, garlic, pumpkin, potatoes and fry for 10-15 minutes.

Then I add corn and peas to the vegetables, mix, pour cream, add ground red pepper, salt to taste and simmer for 5 minutes over low heat.

In a separate frying pan, heat the remaining oil well, spread the chicken breast and fry on all sides (5-6 minutes).

Put the breast in a pan with vegetable sauce, mix everything again, heat it for 3-4 minutes over low heat.

Before serving, sprinkle the finished dish with chopped dill on top.