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Sweet Paprika Chicken & Rice

Sweet Paprika Chicken & Rice

with Creamy Parsley Sauce

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Mild, sweet paprika not only turns this creamy parsley sauce a gorgeous shade of red, but it also adds an unmistakable layer of flavour to this chicken dinner. Plain rice is all you need to mop up the addictive sauce, with a few green veggies thrown in to make an extra-hearty meal.

Tags:Not Suitable for CoeliacsNaturally 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 Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

brown onion

2 clove

garlic

1 unit

lemon

2 unit

zucchini

1 bag

green beans

1 bag

parsley

2 packet

basmati rice

1 packet

chicken breast

3 sachet

sweet paprika

2 packet

light thickened cream

(ContainsMilk)

2 cube

chicken stock

Not included in your delivery

olive oil

3 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3100 kJ
Fat27.6 g
of which saturates13.7 g
Carbohydrate71.1 g
of which sugars8.7 g
Dietary Fibre0 g
Protein48.8 g
Cholesterol0 mg
Sodium159 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Slice the lemon in half. Thinly slice the zucchini into half-moons. Trim and halve the green beans. Finely chop the parsley leaves.

2

In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

3

While the rice is cooking, add the chicken breast, 1 sachet of sweet paprika, a pinch of salt and pepper and a drizzle of olive oil to a medium bowl. Toss to coat. Heat a drizzle of olive oil in a large frying pan 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 (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 and garlic and cook, stirring, until softened, 5-6 minutes. Add the remaining sweet paprika and cook until fragrant, 1 minute. Reduce the heat to medium-low and add a generous squeeze of lemon juice and the light thickened cream. Crumble in the chicken stock cubes and add a pinch of pepper. Stir to combine. Slice the remaining lemon into wedges.

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 is slightly thickened, 12-13 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 zucchini and green beans, then a splash of water and cook until tender, 5 minutes. Season with a pinch of salt and pepper.

6

Thickly slice the chicken. Divide the rice between plates and top with the zucchini, green beans and paprika chicken. Drizzle with the creamy parsley sauce remaining in the pan. Sprinkle with the remaining parsley and serve with the lemon wedges.