Summary

Ingredients

• 4 chicken breast fillet (s) approx. 180 - 200 g
• 300 g red pepper (s), rouhly diced
• 150 g onion (s), rouhly diced
• 1 tablespoon rapeseed oil
• 1 teaspoon paprika powder
• 0.5 teaspoon ½ thyme
• 300 ml chicken broth
• 200 ml cream
• 80 g peanuts, roasted, salted
• Salt and pepper, freshly ground
• possibly sauce thickener if required
• some peanuts, crushed, for sprinkling

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Instructions

1. Heat the rapeseed oil in a large pan over medium-high heat.
2. Add the red peppers and onions. Cook for 3-4 minutes, stirring occasionally, until softened and lightly golden.
3. Stir in the paprika powder and cook for 1 minute until fragrant.
4. Add the thyme, then pour in the chicken broth and cream. Stir well to combine.
5. Place the chicken breasts in the pan and reduce heat to medium. Simmer for 12-15 minutes, turning occasionally, until the chicken reaches an internal temperature of 74°C (165°F).
6. Transfer the chicken breasts to a plate.
7. Using a hand blender, blend the sauce until smooth. If needed, add sauce thickener according to package directions. Season with salt and pepper to taste.
8. Stir in the roasted salted peanuts and return the chicken to the pan. Heat through for 1-2 minutes over medium heat.
9. Divide the chicken and sauce among serving plates. Sprinkle with crushed peanuts.
10. Serve with rice.