Chicken Paprikash

with Basmati Rice

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Instructions

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1 Cook 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.

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2 Prep

Meanwhile, peel and finely dice the onion. De-seed and roughly chop the bell pepper. Chop the mushrooms into quarters. Peel and mince the garlic. Chop the chicken into bite-sized pieces. Finely chop the chives

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3 Fry

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms and fry for 2 min. Add the chicken pieces, garlic and salt and cook for 5 min. Transfer the chicken and mushrooms to a plate. Reserve the pan.

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4 Sauce

To the reserved pan, add the onions and bell peppers and cook for 5 min or until golden. Add both paprika powders and the flour and stir for 2 min. Add the measured water, chicken stock cube and marmite. Cook for 4 min. Blend the mixture with a hand blender or a food processor. Mix in the cooked chickenmushrooms and sour cream and cook for 3 min. Season very generously.

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5 Serve

Divide the basmati rice among plates and top with the chicken paprikash. Garnish with the chopped chives.

Tips for fussy eaters

Swap the rice for mashed potatoes.

Pro tip

Add the sour cream to the hot paprikash sauce gradually!

Chicken Paprikash hails from Hungary. Enjoy tender pieces of chicken cooked in a fragrant creamy sauce.

Cooking Time: 30 min

Equipment Required: Food processor, Blender

Cals 686 · Prot 57 · Carbs 85 · Fat 13

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
White onion 1 Piece
Red pepper 1 Piece
Garlic cloves 2 Pieces
Fresh chives 15 Grams
Vegetable oil 1 Tbsp
Mushroom 250 Grams
Salt 0.5 Tsp
Paprika powder 2 Grams
Smoked paprika powder 4 Grams
Marmite 8 Grams
Plain flour 10 Grams
Chicken stock cube 1 Piece
Water 150 ML
Sour cream 60 Grams

Rice

Basmati rice 150 Grams
Salt 0.5 Tsp
Water 300 ML

Chicken Paprikash hails from Hungary. Enjoy tender pieces of chicken cooked in a fragrant creamy sauce.

Cooking Time: 30 min

Equipment Required: Food processor, Blender

Cals 686 · Prot 57 · Carbs 85 · Fat 13

Instructions

photo

1 Cook 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.

photo

2 Prep

Meanwhile, peel and finely dice the onion. De-seed and roughly chop the bell pepper. Chop the mushrooms into quarters. Peel and mince the garlic. Chop the chicken into bite-sized pieces. Finely chop the chives

photo

3 Fry

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms and fry for 2 min. Add the chicken pieces, garlic and salt and cook for 5 min. Transfer the chicken and mushrooms to a plate. Reserve the pan.

photo

4 Sauce

To the reserved pan, add the onions and bell peppers and cook for 5 min or until golden. Add both paprika powders and the flour and stir for 2 min. Add the measured water, chicken stock cube and marmite. Cook for 4 min. Blend the mixture with a hand blender or a food processor. Mix in the cooked chickenmushrooms and sour cream and cook for 3 min. Season very generously.

photo

5 Serve

Divide the basmati rice among plates and top with the chicken paprikash. Garnish with the chopped chives.

Tips for fussy eaters

Swap the rice for mashed potatoes.

Pro tip

Add the sour cream to the hot paprikash sauce gradually!

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
White onion 1 Piece
Red pepper 1 Piece
Garlic cloves 2 Pieces
Fresh chives 15 Grams
Vegetable oil 1 Tbsp
Mushroom 250 Grams
Salt 0.5 Tsp
Paprika powder 2 Grams
Smoked paprika powder 4 Grams
Marmite 8 Grams
Plain flour 10 Grams
Chicken stock cube 1 Piece
Water 150 ML
Sour cream 60 Grams

Rice

Basmati rice 150 Grams
Salt 0.5 Tsp
Water 300 ML
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