Chicken paprikash with pasta

Ingredients (serves 5)

• Skinless chicken thighs (raw)600 g
• Bell pepper300 g
• Onion150 g
• Tomato purée30 g
• Natural yoghurt150 g
• Pasta (dry)240 g
• Rapeseed / sunflower oil10 g

Also: Ground sweet paprika (2 tbsp), garlic, caraway, salt, pepper, water

Method

1. Get ready: cut the chicken thighs into pieces, chop the onion (150 g), cut the pepper (300 g) into strips and chop the garlic.
2. Heat 10 g oil (1 tbsp) in a deep frying pan over medium heat. Brown the chicken for 5 min, until golden.
3. Add the onion, garlic and pepper and cook over medium heat for another 5 min, until soft.
4. Take the pan off the heat, add 2 tbsp ground paprika and a pinch of caraway and stir. Add 30 g tomato purée and pour in 300 ml water.
5. Put it back on the heat, bring to the boil and braise covered over low heat for 25 min. Season lightly with salt and pepper.
6. While the stew simmers, cook the pasta (240 g) in salted water over medium heat for the time on the packet, usually 8–10 min. Drain.
7. Check the chicken: a piece cut open must not be pink inside and the juices must run clear. Off the heat, stir in 150 g yoghurt.
8. Serve with the pasta. Cool leftovers within 2 hours and keep in the fridge for up to 3 days.