For the shredded chicken bell pepper, first sauté the finely chopped onion in a little oil until translucent. Meanwhile, wash the chicken, cut into small pieces, add and fry until hot.
Mix in paprika powder and quickly deglaze with wine vinegar. Add water, salt and simmer for about 1/4 hour. Mix the cream with potato starch in an extra bowl.
Add a little juice from the paprika chicken, stir well and slowly add to the paprika chicken.
Season with salt and serve.
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