Method
6 steps
01
In a pot, sauté the chopped onion in olive oil. Add half of the salt, ground paprika, pepper, and tomato paste.
02
Add the diced chicken breast and sauté for 5 minutes.
03
Add the peas and sliced carrots.
04
Pour in the bouillon and cook covered over medium heat for about 20 minutes.
05
If needed, add a little more bouillon and stir in the almond flour to achieve a sauce-like consistency.
06
Peel and boil the potatoes until tender. Mash them with the remaining salt, milk, and butter.
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