Start off by dicing the onion, cutting the peppers into strips and grating the carrot.

Dice the chicken breast into small cubes so there's enough to go around.

In a large pan, add some cooking oil of your choice, I prefer coconut oil and bring to a medium to high heat.

Add the chopped veg into the pan and then introduce the garlic cloves, minced. Stir until softened and browned.

Add the cubed chicken breast into the mix and color/brown on all sides.

When chicken is colored, empty a can (400g) of chopped tomatoes into the pan and bring to the boil.

Make up your beef stock and when ready also add to the pan.

Add the paprika and season with salt and pepper to taste, then bring to the boil.

When brought to boiling point, reduce to a simmer, place on the lid and leave to cool for 20 minutes.

After 20 minutes, remove the lid and leave to cook for a further 10-15 to reduce the sauce. Season with a bit more salt and pepper if required.

Plate up and enjoy.