Paprika chicken (30-minute meal)

If you're lacking inspiration for something new for dinner this week, give this a go. It's something a little different, but won't be too much trouble to make. Lovely smoky, creamy chicken with bell peppers, mushrooms and onions and a lovely soured cream tang. Delicious!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Brown 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. 2Wipe 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. 3Add the peppers and mushrooms and cook for another few minutes until the mushrooms begin to release their water and soften.
4. 4Sprinkle over the paprika and add the tomato paste.
5. 5Blend 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. 6Stir in the soured cream and grind plenty of salt and pepper in to taste.
7. 7Serve over rice with a sprinkle of fresh parsley, if you like.