Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2954 / 707
Fats (g)
14.4
of which saturated (g)
8
Carbohydrates (g)
80
of which sugars (g)
8.6
Fibers (g)
3.2
Proteins (g)
58
Salt (g)
3.9
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook rice
Rinse the rice.
Add the rice, a pinch of salt and the measuredwater to a pot with a lid.
Bring to a boil over a high heat.
Once boiling, reduce the heat to low and cover.
Cook for 12-14 min or until the water is absorbed and the rice is cooked.
Once cooked, remove the pot from the heat.
Keep covered until serving.
2 Prep
Clean the mushrooms with a cloth, knife or brush (don't wash them with water).
Slice the mushrooms.
Peel and finely chop or slice 0.5 white onion.
Peel and finely chop the garlic.
Pick and finely chop the parsley.
Chop the chicken into bite-sized pieces.
3 Start stew
Heat a pot over medium-high heat with a drizzle of oil.
Add the mushrooms.
Fry for 3-4 min or until browned.
Add the onion and garlic.
Fry for 3-4 min.
Add the butter, chicken, 0.5 tsp of flour, a pinch of pepper.
Fry for 3-4 min further.
4 Make stew
Add 0.5 chickenstockcube, Worcestershire, and measured water, and bring to a boil.
Cover and reduce heat to medium.
Cook for 12-15 min until the chicken is cooked through.
5 Finish stew
Once thickened, add half the parsley, then stir in the sourcream and dijonmustard.
Turn to low, and keep warm.
6 Serve
Serve the Chicken and Mushroom Stroganoff with Rice.
Sprinkle over any remaining parsley.
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