Chicken Paprikash

with Basmati Rice
Chicken Paprikash hails from Hungary. Enjoy tender pieces of chicken cooked in a fragrant creamy sauce.
Cals 688 · Prot 57 · Carbs 86 · Fat 13
Chef's choice
Family-Friendly
Try Hello Chef Now
30 min
photo
Chicken Paprikash hails from Hungary. Enjoy tender pieces of chicken cooked in a fragrant creamy sauce.
Cals 688 · Prot 57 · Carbs 86 · Fat 13
Chef's choice
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
White onion
1 Piece
Red pepper
1 Piece
Garlic cloves
2 Piece
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

Tips for fussy eaters

Swap the rice for mashed potatoes.

Pro tip

Add the sour cream to the hot paprikash sauce gradually!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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
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.
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4 Sauce

Add the onions and peppers to the reserved pan and cook for 5 min. 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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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