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!
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.
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.
Add the peppers and mushrooms and cook for another few minutes until the mushrooms begin to release their water and soften.
Sprinkle over the paprika and add the tomato paste.
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.
Stir in the soured cream and grind plenty of salt and pepper in to taste.
Serve over rice with a sprinkle of fresh parsley, if you like.
*Use a pan with a lid.Although I haven’t tried it, I think this recipe would work well with pork fillet too. Give it a try!