• 600 g Boneless, skinless chicken breasts
  First, season the chicken breasts with salt and place them into a baking dish.
• 2 Red bell pepper
  Wash and seed the bell peppers. Cut 2 of the bell peppers into thin strips and scatter them evenly over the chicken breasts.
• Preheat your oven to 180 °C.
• 1 Yellow onion, 2 Garlic cloves
  Next, peel and quarter the onion, and peel and halve the garlic cloves. Add both to the mixing bowl and chop for 3 sec / speed 5. Use a spatula to scrape down the sides of the bowl, then repeat the process.
• 20 g Oil
  Add the oil and sauté for 2 min / 120° C / speed 1.
• 1 Red bell pepper
  Roughly chop the remaining bell pepper, add it to the bowl, and chop for 8 sec / speed 7.
• 400 g Rama Cremefine cooking cream, 50 g Tomato paste, 1 tsp Vegetable broth, 2 tsp Sweet paprika, 20 g Cornstarch, Salt and black pepper
  Mix the cornstarch with a splash of water to make a quick slurry. Add it to the mixing bowl along with the cooking cream (or heavy cream), tomato paste, vegetable broth, sweet paprika, salt, and pepper. First, mix for 5 sec / speed 4, then bring to a simmer for 8 min / 100 °C / speed 1.
• 100 g Gouda cheese
  Pour the luscious sauce over the chicken breasts, top with the shredded Gouda, and bake in the preheated oven for 30-35 minutes until tender and bubbly.

For the Mashed Potatoes:

• While the Creamy Paprika Chicken is baking in the oven, let's make the mashed potatoes!
• 1 Kg Starchy potatoes (like Russets)
  Peel and dice the potatoes.
• 280 g Milk, 1 ½ tsp Salt
  Add them to the mixing bowl along with the milk and salt, and cook for 28 min / 95° C / speed 1.
• 30 g Butter, 2 Pinch of ground nutmeg
  If desired, stir in the butter and a pinch of nutmeg.
• Purée for 10 sec / speed 3.5. Give it a quick taste, adjust seasonings if needed, and serve warm alongside your Creamy Paprika Chicken!