Salt the chicken pieces.
In small amount of hot oil cook the onion and bacon for a few minutes. Then remove from heat and add the powdered paprika and stir.
To this, add chicken pieces and cook, turning so it cooks equally, on all sides.
Then add button mushrooms, capsicum, garlic, pepper and Vegeta Gourmet Stock Powder.
Cook covered (in its own juices without any additional water), on low heat around 15 minutes, stirring occasionally.
When the meat has nearly softened, add the tomato and stir.
Mix the flour and cream in 100ml of water, and pour into the paprikash. Let cook briefly so the flavours can be released.
Serve with pasta and salad.
This recipe can be enriched by adding a little white wine.
There is no need to add water when first cooking, as mushrooms and capsicum will release liquid.