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Paprika Chicken & Broccoli

Paprika Chicken & Broccoli

with Roasted Potato & Carrot

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Our paprika chicken is a take on the Hungarian national dish, ‘chicken paprikash’, and is made with ample amounts of delicious sweet paprika. And the best thing… the creamy sauce is made in the same pan to give you a super flavoursome result and an easy clean up!

Tags:Not Suitable for CoeliacsLow CalorieNaturally Gluten-Free
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

potatoes

3 unit

carrot

1 sachet

rustic herb spice blend

2 clove

garlic

1 bag

parsley

1 unit

lemon

1 packet

chicken breast

1 sachet

sweet paprika

1 packet

light thickened cream

(ContainsMilk)

1 cube

chicken stock

1 unit

brown onion

1 head

broccoli

Not included in your delivery

olive oil

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2240 kJ
Fat18.7 g
of which saturates8.3 g
Carbohydrate37.7 g
of which sugars10.8 g
Dietary Fibre0 g
Protein48.6 g
Cholesterol0 mg
Sodium320 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Slice the carrot (unpeeled) into 1cm-thick discs. Spread the potato and carrot over two oven trays lined with baking paper. Sprinkle with the rustic herb spice blend and the salt. Season with a pinch of pepper, drizzle with olive oil and toss to coat. Roast until tender, 25-30 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

While the veggies are roasting, thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Cut the lemon into wedges. Cut the broccoli into small florets, then roughly chop the stalk. Finely chop the parsley.

3

In a medium bowl, season the chicken breast with 1/2 the sweet paprika and a pinch of salt and pepper. Drizzle with olive oil and toss to coat. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook until lightly browned, 2 minutes each side. Transfer to a plate and set aside (the chicken will finish cooking in step 5).

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion, garlic and remaining sweet paprika. Cook until the onion begins to soften, 2-3 minutes. Reduce the heat to low and add the light thickened cream and a small squeeze of lemon juice. Crumble in 1 chicken stock cube and add a pinch of pepper. Stir to combine. TIP: Scrape up any meaty bits from the bottom of the pan, they add great flavour to the sauce!

5

Return the chicken and any resting juices to the pan and cover with a lid or foil. Simmer until the chicken is cooked through and sauce has thickened slightly, 10-12 minutes. Season with salt and pepper and stir through 1/2 the parsley. While the chicken is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the broccoli and cook until tender, 5-6 minutes. TIP: Add a dash of water to speed up the cooking process. Season with a pinch of salt and pepper.

6

Divide the roast veggies, broccoli and paprika chicken between plates. Sprinkle with the remaining parsley and spoon over any sauce remaining in the pan. Serve with the remaining lemon wedges.