2 February 2013

* Chicken and Three Pepper Goulash

I'm sticking with the Weight Watchers Propoints Diet for the time being, because it's actually starting to work. I am losing a little bit of weight, but I'm also interested in what I eat again, and I haven't been since we got back from Egypt at the end of last year.

I don't think that last week's bottle of wine, or the three course meal at Chiquitos on Wednesday - have you had their Nachos For One? AWESOME! - helped. No. Really. I lost 4 oz in weight last week - about the size of a big poo. Maybe. I haven't weighed mine. I'm guessing.

Anyhoo - thought I better kick my porky lard arse back into gear and work on creating some healthy meals that would make up for the fact that I AM GOING BACK TO CHIQUITOS TOMORROW!

Did I say that out loud?

It's our last chance to go and see The Hobbit, at the cinema. Chiquitos is right next door. I couldn't possibly come home without sticking my head in the door to lick a plate or two.

That would be rude.

Next week, I will mostly be eating air.

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 Serves 4

Prep time - 15 minutes
Cooking Time - 35 - 40 minutes

You will need

A large non stick pan/skillet


5 sprays fry light or 1 tbsp olive oil
400g uncooked chicken breast - chopped
1 onion - sliced
100g mushrooms - sliced thickly
1/2 red pepper - deseeded and chopped
1/2 yellow pepper - deseeded and chopped
1/2 green pepper -  deseeded and chopped
1 tsp dried thyme (or 1 tbsp fresh)
2 tsp sweet paprika
400g can chopped tomatoes
200ml chicken stock - from a cube is fine
salt and pepper for seasoning
2 heaped tbsp low fat crème fraîche


Spray the pan with fry light (or add olive oil) and place over a medium heat. Add the chicken and cook until no pink is showing - about 4 minutes - it doesn't need to brown. Push the chicken to one side and add all of the vegetables. Cook until beginning to soften - about 5 minutes, then stir the chicken into the vegetables and add the thyme and paprika. Cook for a further minute before adding the canned tomatoes and chicken stock.

Heat to a simmer and cook, uncovered for about 25 minutes, until the sauce has reduced to a thicker consistency and the vegetables and chicken anre completely tender. Remove form the heat and add two heaped tablespoons of low fat crème fraîche and stir through the sauce. Serve with brown rice or whatever floats your boat.


4propoints per serving of goulash if using fry light, 5 if using olive oil.

NOTE: This freezes really well, just omit the crème fraîche before freezing.You can also substitute Soured Cream for the crème fraîche.


  1. Yum...looks so hearty but healthy!!! Perfect for these cold winter days!

    1. Thankyou! Thought I'd try to make a lighter version of beef goulash (which I LOVE) and it came out better than I expected. Much quicker too :D


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