Creamy Hungarian Chicken Paprikás
with Jasmine Rice & Cabbage Slaw
Calories
:
715 kcalProtein
:
48.2g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Brown Onion
1
Cucumber
1
Carrot
330 g
Chicken Breast
1 sachet
Paprika Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Tomato Paste
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 packet
Shredded Cabbage Mix
1 packet
Parsley
Not included in your delivery
1 drizzle
olive oil
1 cup
water
1 drizzle
white wine vinegar
Utensils
•Lid
•Medium Saucepan
•Large Frying Pan
Cooking Steps
1
- Add the water to a medium saucepan and bring to the boil.
- Add jasmine rice, stir, cover with a lid and reduce heat to low.
- Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek
2
- Meanwhile, thinly slice brown onion.
- Slice cucumber into thin rounds.
- Using a vegetable peeler, peel carrot into ribbons.
- Cut chicken breast into 2cm chunks.
3
- In a large frying pan, heat a drizzle of olive oil over high heat.
When oil is hot, cook chicken and onion, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it is no longer pink in the middle.
4
- Add paprika spice blend and tomato paste, and cook, stirring, until fragrant, 1 minute.
- Stir in light cooking cream and stock concentrate, and simmer until slightly reduced, 2-3 minutes. Season to taste.
TIP: Add a splash of water if the sauce looks dry.
5
- In a medium bowl, combine shredded cabbage mix, cucumber, carrot ribbons, a drizzle of olive oil and vinegar. Season to taste.
6
- Divide rice, creamy Hungarian chicken paprikás and cabbage slaw between plates. Tear over parsley to garnish. Enjoy!
