Chicken Paprikash Stew

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  900g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Chicken stock

  Soup, home-prepared

  1 ½ cup or 360g

• Sweet Paprika

  Fresh & Easy

  3 tsp or 96g

• Seasoning, Smoked Paprika

  Smoked Paprika, McCormick

  5 G or 833g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  4 tbspn or 60g

• Sour cream

  Cultured

  ½ cup or 115g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid or 60g

• Xanthan Gum

  No Manufacturer

  ½ tsp or 15g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Slice onion and pepper
2. Cook for 7 mins until softened. Remove.
3. Seat chicken in the rest of the oil until browned. Sprinkle with paprikas.
4. Return onions and peppers. Add chicken chicken stock and simmer for 30 mins.
5. Mix cheese and cream and xanthan gum together and add to pan. Stir until thickened.
6. Add parsley at the end. Serve with cauliflower rice.