Smokey bell pepper chicken

Last night we had this super bright, sweet and smokey dish with a lot of paprika/bell peppers. Ingredients: • 4 bell pepper (red or yellow, no green) • 1 white onion • 4 garlic cloves • 350 gram chicken thighs • 300 gram mushrooms • salt and pepper • 2 tsp smoked paprika powder • 1 tsp cinnamon • 75 ml cream • 1 lime • 1 tsp chilli flakes • 2 tbsp tomato puree • 1. Start with grilling your bell peppers. I put them in the oven, covered in a little bit of oil for about 1 hour at 180°C or until they start to get black spots. Let them cool down and peel off the skin and take the seeds out. 2. Cut your ingredients. Your garlic and onion into small pieces and your chicken, 2 of the bell peppers and the mushrooms into medium size chunks, or just the way you prefer it. 3. Get 2 of the grilled bell peppers and puree them and set aside. 4. Saute your onions on high heat. Add the garlic and chicken with some salt and pepper. When this cooked, take it out of the pan and set aside. 5. Fry your mushrooms in a dry pan to prevent them from getting soggy. As soon as the mushrooms are done, throw the chicken back in. Add the paprika, cinnamon, chilli and tomato puree and stir well. 6. Add the pieces of bell pepper and the pureed ones and let simmer for a few minutes. Finish the dish with the cream and stir well. Serve with some rice and squeeze a piece of lime on top before eating. Enjoy! You could leave the cream out if you want this dish to be leaner. Or add a light substitute. (You can add something pickled like I did with the onions. I always have a jar of something like that in my fridge).