Season chicken breasts with salt and pepper, brush with oil and grill on heated broiler or possibly in grill pan at not too high temperature for about 5 min. on each side. Keep warm. For the vegetables, skin onion and garlic, cut onion into narrow rings, garlic into slices. Cut bell bell pepper in half, remove stem, seeds and white dividers, cut flesh into cubes about 1 cm. Peel carrots and cut into slices.
Halve the chili pepper, remove the stem, seeds and septum and cut the flesh into tender strips. Dip the tomatoes briefly in boiling water, cool, remove the skin, cut into quarters and remove the seeds. Cut the quarters diagonally in half. Pour the hominy into a sieve and drain well. Heat the oil in a frying pan, sauté the onion and garlic briefly, add the peppers, carrots and chili, pour on the vegetable stock, season with salt and pepper, cook for 5 minutes. Add tomatoes and hominy and cook for another 3-4 minutes. Sprinkle in parsley and season once more. Heat the sauerkraut according to the instructions on the package. Cut the chicken breast into slices and serve with the vegetables and the cabbage.
Tip: If you want to make the work, you can buy two fresh corn on the cob. Remove the husks and strings from them and make them in salted water for 20-25 min. Take out and cool a little bit. Now with a sharp
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