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Fill a medium-sized saucepan with water and cook the rice according to the package.
Peel and finely chop the onion and garlic cloves. Remove the seeds from the bell peppers and cut them into small cubes.
Clean the mushrooms with a mushroom brush or paper towel and cut them into slices. If necessary, rinse and finely chop the parsley.
Remove any excess fat and muscles from the chicken breasts and cut them into cubes.
Heat a dash of olive oil in a deep skillet and fry the chicken for a few minutes. Add the onion and garlic and cook for a few more minutes.
Then fry the bell pepper and mushrooms until the mushrooms start to colour. Stir in the tomato puree together with paprika powder and fry it briefly to deacidify it.
Deglaze with vodka and let it simmer for a few more minutes. Stir in the crème fraîche and let it simmer until the chicken is done.
Season with a dash of ginger syrup, salt and pepper. Serve the chicken stroganoff with rice and garnish with fresh parsley. Enjoy!