Chicken & Three Pepper Goulash

By CruelK8E

Ingredients

• 5 sprays fry light or 1 tbsp olive oil
• 400 g uncooked chicken breast - chopped
• 1 onion - sliced
• 100 g mushrooms - sliced thickly
• 1/2 red pepper - deseeded and chopped
• 1/2 yellow pepper - deseeded and chopped
• 1/2 green pepper - deseeded and chopped
• 1 tsp dried thyme (or 1 tbsp fresh)
• 2 tsp sweet paprika
• 400g can chopped tomatoes
• 200 ml chicken stock - from a cube is fine
• salt and pepper for seasoning
• 2 heaped tbsp low fat crème fraîche

Details

Servings 4
Adapted from abbescookingantics.blogspot.co.uk

Preparation

Step 1

Spray the pan with fry light (or add olive oil) and place over a medium heat. Add the chicken and cook until no pink is showing - about 4 minutes - it doesn't need to brown. Push the chicken to one side and add all of the vegetables. Cook until beginning to soften - about 5 minutes, then stir the chicken into the vegetables and add the thyme and paprika. Cook for a further minute before adding the canned tomatoes and chicken stock.

Heat to a simmer and cook, uncovered for about 25 minutes, until the sauce has reduced to a thicker consistency and the vegetables and chicken anre completely tender. Remove form the heat and add two heaped tablespoons of low fat crème fraîche and stir through the sauce. Serve with brown rice or whatever floats your boat.


NOTE: This freezes really well, just omit the crème fraîche before freezing.You can also substitute Soured Cream for the crème fraîche.