Creamy turkey and bell pepper over rice

Step 1/ 4

• 1 onion
• 1 red bell pepper
• 1 sprig parsley
• 250 g turkey breasts
• 120 g basmati rice

• cutting board
• knife
• pot

Peel and finely chop onion. Wash and slice pepper into strips. Finely chop parsley. Cut turkey breast in stripes. Cook basmati rice according to package instructions.

Step 2/ 4

• salt
• pepper
• vegetable oil (for frying)

• frying pan
• tongs

Heat vegetable oil in a large pan and add turkey. Let cook until golden brown, approx. 2 - 3 min. Remove turkey from pan, season with salt and pepper, and set aside.

Step 3/ 4

• 1 tbsp flour
• ½ tsp sweet paprika powder
• ½ tsp hot paprika powder
• 150 ml chicken stock
• 100 ml heavy cream

• rubber spatula

Add onion and pepper to the same pan and fry over medium heat for approx. 2 min. Add flour, sweet paprika, and spicy paprika. Then add chicken broth and cream. Bring everything to a simmer until a creamy sauce forms.

Step 4/ 4

• 1 tbsp soy sauce
• ¼ tsp sugar
• 1 tsp ajvar
• salt
• pepper

Reduce heat, then add soy sauce, sugar, and ajvar. Add turkey back to the pan and season with salt and pepper. Mix in parsley and serve with rice. Enjoy!

Enjoy your meal!