Paprika Cream Chicken

Ingredients for 4 servings:

• 500 g chicken breast
• 4 large bell peppers, yellow and/or red
• 3 tsp paprika powder, sweet
• 1 tsp curry paste, yellow
• 2 cups whipped cream
• 2 large onions
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 1 little garlic, fresh
• 2 tbsp, levelled sugar
• 1 m.-large chili pepper(s), red
• 1 tsp, leveled salt
• 4 tbsp olive oil
• Water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Specialty from southern Spain

Preheat the stove to the highest setting. Roughly chop the chicken breast and fry for a few seconds in a large pan with 2 tablespoons of olive oil. Remove the meat from the pan and set aside on a plate. Peel and finely chop the onions and garlic. Deseed and roughly chop the bell peppers, then add the remaining 2 tablespoons of oil to the still-hot pan along with the onions, garlic, and bell pepper pieces. Sauté until crispy. Deglaze with all of the heavy cream. Strip the thyme and rosemary from the stems, roughly chop, and add to the pan. Deseed and finely chop the chili pepper, and add to the pan along with the paprika, curry paste, and sugar. Simmer everything for about 5 minutes. Add the chicken breast and simmer for another 5 minutes. Serve with long-grain rice.