This week I wanted to use sweet pointed peppers in a dish, so I had a bit of a play with the things I had in my kitchen and paprika chicken was born!

For this you will need

2 teaspoons of oil (I used coconut oil)

2 sweet pointed peppers – diced

2 chicken breasts – cut into cubes

2 tbsp smoked paprika

1 red onion – chopped

A carton of passata

2 garlic cloves – crushed

Rice to serve

I started by heating the oil in the pan and frying the onion and garlic for a few minutes, until the onion started to soften, I then added the peppers and fried them for a few more minutes so that they started to soften.

Then I added the paprika and the chicken and stirred it until everything in the pan was coated in the paprika and the chicken was cooked.

Then I added the passata, bought it to the boil and then reduced the heat and let it simmer while I waited for the rice to cook before serving.

This came out really well it was lovely and warming but would work, in my opinion just as well in the summer.