Tanja's baked paprika, onion and cream chicken

Ingredients for 6 servings:

• 6 chicken breast fillets
• 1 vegetable onion(s)
• 3 cloves garlic
• 4 bell peppers, red
• ½ tube(s) tomato paste
• ¼ tube(s) paprika paste
• 1 tsp, heaped chili flakes
• 2 tbsp paprika powder, sweet
• 1 tbsp paprika powder, hot
• 1 tsp, leveled Pul Biber
• 300 ml vegetable stock
• chili powder
• Salt
• pepper
• 400 ml cream
• 1 package cream cheese (Brunch Paprika Pepper)
• 1 cup sour cream
• 200 g Gouda, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Season the chicken breast and sear well on both sides in a pan. Remove the meat from the pan and place them side by side in a casserole dish. Dice the bell peppers and cover the meat with them. Dice the onions and sauté them in the remaining fat in the pan. Peel and press the garlic, and add it to the onions. Then add the paprika and tomato paste and the remaining spices to the pan and continue to sauté. Deglaze the mixture with broth. Gradually fold in the cream, brunch, and sour cream. Bring everything to a boil to make the sauce a little thicker. Pour everything over the meat and bell peppers, ensuring everything is covered. Place in the oven at 180°C (top and bottom heat) on the middle rack. After about 20 minutes, sprinkle with the cheese and continue cooking in the oven for about 30-40 minutes, until the cheese is golden brown and the sauce is nice and thick. Occasionally, I also add 1/2 a pack of “8 Herbs” to the sauce. You can serve it with rice, tagliatelle or potatoes as a side dish.