Paprika Chicken with Polenta

Ingredients

• 400 g chicken breast
• 100 g polenta
• 2 tsp paprika powder
• 1 pc onion
• 1 tsp garlic powder
• 150 g tomato puree
• 200 ml coconut milk
• 1 pc beef bouillon cube
• 20 g butter
• 1 tbsp parsley
• 0.5 tsp black pepper
• 1 tbsp rapeseed oil

Instructions

1. 1

   Dice the onion and fry in rapeseed oil until soft, about 5 minutes. Add paprika powder and garlic powder and stir for 30 seconds.

2. 2

   Cut chicken into chunks, season with black pepper, and brown in the pot for 5 minutes.

3. 3

   Add tomato puree, crumbled bouillon cube, and 200 ml water. Simmer covered for 20 minutes.

4. 4

   Stir in coconut milk and simmer 5 more minutes uncovered until slightly thickened.

5. 5

   Meanwhile, cook polenta in 400 ml salted water, whisking for 5 minutes; finish with butter.

6. 6

   Serve the chicken over creamy polenta and sprinkle with chopped parsley.