Braised green beans with chicken

Ingredients

• 500 g fine green beans
• 1 medium onion (150 g)
• 1 medium carrot (100 g)
• 2 tablespoons oil
• 300 g chicken breast
• 500 ml water
• 1 teaspoon salt
• 1 tablespoon tomato paste
• 1 tablespoon sour cream
• 20% fat
• 2 cloves garlic
• 1/2 teaspoon ground pepper

Preparation

1. Take the sour cream out of the fridge 15 minutes before you start. Peel and chop the onion and carrot, wash the green beans and cut them into thirds. Pat the chicken breast dry with paper towels and cut it into cubes about 2 cm across. 2. Heat 2 tablespoons of oil in a pot and sauté the onion and carrot for 5 minutes, until softened. 3. Add the chicken cubes and sauté for 5 minutes, stirring, until they are no longer pink on the outside. 4. Pour in 500 ml of water and add 1/2 teaspoon of salt. Bring the liquid to a boil in about 5 minutes. 5. Add the green beans and the remaining 1/2 teaspoon of salt. Simmer uncovered for 20 minutes, until the beans are tender and almost all the liquid has reduced. 6. Mix the tomato paste, crushed garlic and pepper. Stir a few spoonfuls of the hot sauce into the sour cream to temper it, then stir it into the pot and cook for 1 more minute over low heat, without letting it boil hard.