For the chicken bell pepper, peel and chop the onion and garlic, roast in the oil until golden brown. Cut chicken fillet 1 x and roast a little in the onion.
Add paprika and tomato paste, mix and pour water, add bouillon cubes, salt, pepper and marjoram and cook until soft.
Remove the meat from the pot, grind the juice with a hand blender, refine with sour cream, add the meat again.
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