Chicken Pan with Creamy Smoked Paprika Sauce

Name: Chicken Pan with Creamy Smoked Paprika Sauce and Rice
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Tsp of Salt; 1 Piece of Small zucchini; 1 Piece of Red pepper; 2 Piece of Tomatoes; 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Piece of Carrot; 1 Tsp of Salt; 2 Grams of Paprika powder; 2 Grams of Smoked paprika powder; 100 ML of Cooking cream; 10 ML of Soy sauce; 1 Tbsp of Vegetable oil; 1 Piece of Chicken stock cube; 15 Grams of Fresh parsley; 150 Grams of Basmati rice; 1 Tsp of Salt; 300 ML of Water

and Rice

There are plenty of hidden vegetables in this sauce!

70 Reviews

Cals 755 · Prot 60 · Carbs 100 · Fat 17

Family Friendly

40 min

Chicken Pan with Creamy Smoked Paprika Sauce and Rice

There are plenty of hidden vegetables in this sauce!

70 Reviews

Cals 755 · Prot 60 · Carbs 100 · Fat 17

Family Friendly

Ingredients

Chicken

Chicken breast

400 Grams

Salt

0.5 Tsp

Sauce

Small zucchini

1 Piece

Red pepper

1 Piece

Tomatoes

2 Piece

Red onion

1 Piece

Garlic cloves

2 Piece

Carrot

1 Piece

Salt

0.5 Tsp

Paprika powder

2 Grams

Smoked paprika powder

2 Grams

Cooking cream 4*

100 ML

Soy sauce 9*10*11*

10 ML

Vegetable oil

1 Tbsp

Chicken stock cube 4*5*9*15*

1 Piece

Fresh parsley

15 Grams

Rice

Basmati rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Allergens

*4 Milk, *9 Soya, *10 Wheat, *11 Gluten, *5 Eggs, *15 Celery

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)	3150 / 755
Fats (g)	16.8
of which saturated (g)	10
Carbohydrates (g)	100
of which sugars (g)	15.8
Fibers (g)	9.4
Proteins (g)	59.9
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 Boil rice

Rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

2 Fry chicken

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Transfer the chicken breasts to a plate. Reserve the pan (don't clean it!).

Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.

3 Prep

Meanwhile, roughly chop the zucchini, peppers and tomatoes. Peel and roughly chop the onions, garlic and carrots.

Tip! Keep your knives sharp! This is a great opportunity to work on your knife skills.

4 Fry vegetables

Return the reserved pan to a medium-high heat. Add the onions, carrots, peppers, tomatoes and zucchinis with a pinch of salt and fry for 5 min until soft. Transfer half of the cooked vegetables to a plate. Add the garlic, paprika and smoked paprika to the pan. Fry for 30 sec further.

Tip! Got little ones that are not into vegetables? Blend all the vegetables instead.

5 Blend sauce

Add the vegetables from the pan to a blender with the cream, soy sauce and stock cube and blitz until smooth (reserve the pan). This is your vegetable sauce. Return the sauce to the pan over a medium heat with the chicken breasts and the remaining chopped vegetables. Simmer for 3 min or until warmed through.

Tip! Season with the soy sauce to taste.