Very fast, very simple. So I would describe this dish. My mother makes her chili always with potato wedges, which were allowed this time with pure. A nice touch is still of Swiss cheese that is sprinkled on it last. Mjam!
for 2 people.
Ingredients:
4 small potatoes
1 teaspoon vegetable stock powder
2 chicken breast fillets
1 small onion, red
1 can chili beans
1 / 2 tin corn
salt
pepper
paprika powder, hot
1 handful grated Emmentaler
chili flakes
Preparation:
Peel the potatoes and cut into small pieces. Place in a small saucepan and pour in water until the potatoes about 1 inch of being covered. Stir in the vegetable broth powder and simmer for about 20 minutes can be. Again and again stir. The
Preheat oven to 200 °.
Dice the chicken breast and season with salt and pepper. In a fry pan with some oil around it. Dice the onion finely and add also. Fill up with the chili cook beans (including automatic term gravy!) and the corn and let cool. Drain the potatoes and mix in well. Again, season to taste with salt, pepper and paprika.
the grated Swiss cheese Sprinkle and slide the pan for about 10 minutes in the oven. Before serving with chili flakes . Sprinkle
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