Creamy Fricassee With Bell Peppers

Ingredients (for three people):

250g long grain rice
2 shallots
vegetable oil, for frying
300g vegan alternative to chicken fillet in pieces
2 red bell pepper
1 yellow bell pepper
2 teaspoons paprika, sweet
1 teaspoon tomato paste
400ml vegetable stock
2 tablespoons vegan alternative to yogurt
200ml soy cream
black pepper
½ bunch parsley


  1. Boil rice according to instructions on the packaging.

  2. Peel the shallots and cut into thin half-rings. Heat a little vegetable oil in a large pan and sauté shallots in it. Tear vegan alternative to chicken fillets into small pieces with your fingers and add to the pan, sauté a few minutes until crispy. Take chicken fillet pieces from the pan and set aside (leave onions in the pan).

  3. Wash bell peppers thoroughly and cut into fine strips, add to the onions in the pan and fry for a few minutes. Add paprika and fry briefly while stirring. Stir tomato paste with 1 tablespoon water smooth and give vegetables to the pan, fry 1 minute, then add vegetable stock and simmer for 5 minutes.

  4. Stir alternative to yogurt with 1-2 tablespoons of the soy cream until smooth and add to the peppers in the pan, mix thoroughly. Add remaining soy cream and continue to simmer until the sauce is creamy-smooth. Last mix fried chicken fillet pieces and finely chopped parsley with the creamed vegetables. Season with salt and black pepper.

Serve on rice and garnish with a little chopped parsley.

Our tip: Spice it up with smoked paprika seasoning.

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