Paprika cream chicken with bacon

Ingredients for 4 servings:

• 500 g chicken breast fillet(s), cut into pieces or shredded
• 3 bell peppers, red, yellow, green
• 50 g bacon cubes
• 1 onion(s)
• 2 garlic cloves
• 2 tbsp tomato paste
• 200 ml cream
• 250 ml vegetable stock
• salt and pepper
• Paprika powder, sweet
• some parsley, frozen or fresh
• some chives, frozen or fresh
• possibly cornstarch to bind
• some oil for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Wash the chicken breast fillet, pat dry, and remove any inedible pieces. Season the meat on both sides with salt, pepper, and sweet paprika. Wash and deseed the bell peppers, cut them into small strips, and chop the onion and garlic cloves into small pieces. Add the rice. Heat a little oil in a large pan, add the bacon, and sear the meat on both sides. Remove the meat and keep warm. Fry the bell pepper strips, onion, and garlic cloves in the pan juices, including the bacon. Add the tomato paste, stir, and gradually deglaze with the vegetable stock. Simmer everything for about 10 minutes. Return the meat to the pan, mix everything well, and season with the spices to taste. Add the cream and simmer everything together on medium heat for another 10 minutes. Thicken with cornstarch if desired. Add the herbs shortly before the end (residual heat). Check the bell pepper strips to see if they are soft. When the peppers are cooked, drain the rice and arrange everything nicely on a plate.