Chicken goulash with peppers and mushrooms

Ingredients for 4 servings:

• 600 g chicken breast
• 300 g bell pepper(s), red
• 200 g mushrooms (can), whole heads
• 400 ml vegetable stock
• 5 tbsp tomato paste
• 1 tbsp paprika powder, hot
• 2 tbsp vegetable oil
• 6 sprigs of thyme
• 4 sprigs of oregano
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel and deseed the bell peppers, and dice them. Pat the chicken breast dry and dice them. Drain the mushrooms and let them drain well. Pick the leaves off the thyme and oregano and chop them finely. Heat the oil in a large pot. Sauté the bell peppers and mushrooms until hot, then remove from the pot. Add the chicken breast to the pot and sauté until hot. Add the tomato paste and paprika and fry both briefly. Add the bell peppers and mushrooms back to the pot and deglaze everything with the stock, bring to a boil, and simmer over medium heat for about fifteen minutes. Add the oregano and thyme, season with pepper and salt, turn off the heat, and let the goulash simmer in the pot for just a few minutes. Serve on plates and with a side dish of your choice.