Poulet au paprika, prêt en 30 minutes

Ingrédients

• 1 pound chicken breasts (cut into large chunky strips)
• 1 large onion (sliced into rounds)
• 2 garlic cloves (crushed)
• 2 bell peppers (I used a red and a green, but any colour are fine)
• 1/2 pound mushrooms, sliced ((I used brown mushrooms))
• 2 teaspoons paprika (I used smoked)
• 1 tablespoon concentrated tomato paste
• 1 tablespoon cornflour (cornstarch)
• 1 1/4 cups chicken stock
• 3/4 cup soured cream
• salt and pepper to taste
• a sprinkle of fresh chopped parsley (optional)
• rice (optional – bread works well too)

Préparation

1. 1

   Brown the chicken in a little oil in a heavy-bottomed pan or saucepan* for a few minutes. Take out of the pan and set aside.

2. 2

   Wipe out the pan with kitchen paper, add a little more oil and cook the onion gently for about 5 minutes until softened. Add the garlic and cook for a minute or two longer.

3. 3

   Add the peppers and mushrooms and cook for another few minutes until the mushrooms begin to release their water and soften.

4. 4

   Sprinkle over the paprika and add the tomato paste.

5. 5

   Blend the cornflour with a bit of the chicken stock then pour it into the pan along with the rest of the chicken stock. Add the chicken back into the pan and simmer for 15 minutes with the pan lid on until the chicken is cooked through and the sauce has thickened a little.

6. 6

   Stir in the soured cream and grind plenty of salt and pepper in to taste.

7. 7

   Serve over rice with a sprinkle of fresh parsley, if you like.