Homestyle Paprika Chicken & Veggie Stew

Name: Homestyle Paprika Chicken & Veggie Stew with Mash Potato & Red Wine Jus
Total time: 30 min
Yield: 2
Cuisine: Ungersk
Ingredients: 2 Potato; 2 Garlic; 1 Carrot; 1 Brown Onion; 1 sachet Paprika Spice Blend; 1 Chicken Breast Strips; 1 packet Passata; 1 packet Baby Spinach Leaves; 1 packet Red Wine Jus; 1 drizzle olive oil; 40 g butter; 2 tbs milk; ½ cup water

with Mash Potato & Red Wine Jus

Recipe Development TeamUpdated on August 13, 2026

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Calories

:

532 kcal

Protein

:

38.1g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Milk
Sulphites
Soy
Wheat
Gluten
Soy
May contain traces of allergens
Eggs
Milk

There is a load of flavour packed into this hearty stew. With passata as the base, hidden veggies and our stunning new braised chicken sauce, this stew is truly the 'piece de resistance' and makes the perfect base for the fluffy Parmesan mash!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

2

Potato

2

Garlic

1

Carrot

1

Brown Onion

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy)

1

Chicken Breast Strips

1 packet

Passata

1 packet

Baby Spinach Leaves

1 packet

Red Wine Jus

(Contains: Milk, Sulphites, Soy May be present: Eggs, Milk)

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk)

2 tbs

milk

(Contains: Milk)

½ cup

water

Nutritional Values

Energy (kJ)2230 kJ

Calories532 kcal

Fat24.5 g

of which saturates13.4 g

Carbohydrate40.5 g

of which sugars18.2 g

Dietary Fibre9.7 g

Protein38.1 g

Sodium745 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

1

• Boil the kettle. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add the butter, the milk and a good pinch of salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

2

• Meanwhile, finely chop garlic. Slice onion into thin wedges. Slice carrot into half-moons. • In a medium bowl, combine paprika spice blend, a drizzle of olive oil and a pinch of pepper. Add chicken, then toss to coat. Little cooks: Take charge by combining the chicken with the seasoning!

3

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook chicken breast strips in batches, until browned and cooked through, 4-5 minutes. Transfer to a plate.
TIP: The chicken is cooked when it is no longer pink inside.

4

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook carrot and onion stirring occasionally, until softened, 5-6 minutes. • In the last minute of cook time, add garlic and cook until fragrant.

5

• To frying pan, stir in passata, chicken braise sauce and the water. Cook until slightly reduced, 2-3 minutes. • Add baby spinach leaves and return cooked chicken to the frying pan, stirring until combined, 1 minute. • Season to taste.