Chicken goulash with peppers

Ingredients for 4 servings:

• 700 g chicken breast fillet(s)
• 3 red bell peppers
• 1 stalk(s) leek
• 2 onions
• 2 garlic cloves
• 4 sprigs of thyme
• 1 tbsp oil
• 1 tbsp butter
• 2 tsp paprika powder, hot
• 1 tbsp paprika powder, sweet
• 200 ml broth
• 150 g light cream
• Salt
• pepper

Instructions

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

Cut the chicken into approximately 3 cm cubes. Cut the bell peppers and onions into thin strips, and the leek into thin rings. Heat the oil and butter in a saucepan and fry the chicken cubes for about five minutes, then remove from the heat. Sauté the bell pepper strips, leek, onion, garlic, and thyme over medium heat for 2-3 minutes. Sprinkle both types of paprika over the top and sauté lightly. Add the stock and chicken, cover, and simmer over low heat for about 10 minutes. Finally, stir in the crème légère and season the goulash with salt and pepper. Pasta goes very well with this dish.