Hungarian paprika cream

Ingredients for 2 servings:

• 300 g chicken breast
• 3 bell peppers, colored
• 1 can mushrooms, whole heads (medium-sized can)
• 2 onions
• 4 garlic cloves
• 2 tbsp olive oil
• 4 pinches of salt
• 4 pinch(s) pepper, white
• 4 pinch(s) chili powder
• 2 tbsp paprika powder, sweet
• 2 bay leaves
• 125 ml milk
• 125 ml cream
• 2 tsp vegetable broth, granulated
• 600 g potatoes

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Own creation

Peel and wash the potatoes, cut them into eighths, and place them in a 3-liter pot with the water. Season with granulated stock and simmer for about 20-25 minutes. Pour the cooked potatoes through a large sieve. Return the potatoes to the pot and mash them finely with a potato masher. Add the hot milk to the mashed potatoes and mash until stiff. Heat the oil in a pan. Brown the chicken breast, cut into strips, and fry. Slice the onion and sauté. Add the tomato paste and fry. Wash, quarter, deseed, and slice the bell peppers. Peel and finely dice the garlic cloves. Drain the mushrooms and add them to the pan with the strips of bell pepper and garlic, and sauté everything. Season with salt, pepper, paprika, chili, and granulated stock. Add the bay leaves and cook with the lid closed until al dente. Fold the finished mixture into the puree and refine with cream.