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)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*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 Fry chicken
Season the chicken thighs with salt and pepper. Fry them in a large pan with no oil for 8 minutes per side until nicely browned. Season with paprika powder. Remove from the pan and set aside.
2 Fry peppers
Cut bell peppers to thin strips. Peel and crush garlic. Add paprika and garlic to the pan. Season with salt, paprika powder and chilli powder. Fry for 2–3 minutes. Add the rice and mix well.
3 Add water and cook
In a separate pot, bring the water to a boil. Dissolve the stockcube in the water. Add the stock to the chicken pan. Add also the cooking cream. Cover and let simmer lightly for 20 minutes.
4 Add spinach
Rinse spinach leaves. Fold in the chicken and rice pan at the end. Check the seasoning and serve.