Chicken Kebabs With Peppers And Mushrooms

• 4 None chicken breasts (about 1 1/3 lbs total)
• 1 tbsp sunflower oil
• 1 tbsp sweet paprika
• 2 None onions, sliced
• 10 oz crimini mushrooms, halved
• 2 None red peppers, cut into chunks
• None Pinch cayenne pepper (optional)
• 2 tbsp tomato paste
• 2/3 cup creme fraiche or sour cream
• None None Crusty bread, for serving

1. To prepare the kebabs, slice each chicken breast into four equal pieces. Thread the chicken onto skewers, spacing evenly, using one skewer per chicken breast.
2. Heat the oil in a large frying pan. Add the chicken skewers and fry for about 10 mins, turning occasionally, until browned and cooked through. Season to taste and sprinkle with the paprika. Remove the chicken skewers and keep warm.
3. In the same hot pan, add the onions, mushrooms and the red pepper. Season, adding cayenne pepper to taste. Stir in the tomato paste, then add 1/2 cup water. Bring to a boil and simmer for about 8 mins. Mix in the creme fraiche or sour cream (if using sour cream, allow vegetables to cool slightly before adding). Serve the kebabs with the vegetables and some crusty bread on the side.

chicken breasts, sunflower oil, sweet paprika, onions, crimini mushrooms, red peppers, cayenne pepper, tomato, crueme fraueeche, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/17265 (may not work)