Creamy Paprika Chicken

Name: Creamy Paprika Chicken AKA Paprikás Csirke
Total time: 30 min
Yield: 2
Cuisine: Eastern European
Ingredients: 1 Onion; 2 Garlic Clove; 1 Red Pepper; 1 Courgette; 3 British Chicken Thighs; 1 Basmati Rice; 2 Flour; 1 Mild Paprika 1.5 tsp; ½ Chicken Stock Pot; 1 Butter Beans; 1 Sour Cream; 1 Soy Sauce; 1 Honey

AKA Paprikás Csirke

Recipe Development TeamPublished on February 24, 2016

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We get a lot of helpful feedback from all our lovely customers and one thing we’ve noticed recently is a lot of requests for hungarian dishes! Your wish is our command… We present to you the HelloFresh version of ‘Paprikás Csirke’ - the classic hungarian dish made with delicious sweet paprika. Keep the suggestions coming!

Allergens:

Cereals containing gluten

•Milk

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Onion

Garlic Clove

Red Pepper

Courgette

(May contain traces of: Celery)

British Chicken Thighs

Basmati Rice

Flour

(Contains: Cereals containing gluten)

Mild Paprika 1.5 tsp

Chicken Stock Pot

Butter Beans

Sour Cream

(Contains: Milk)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Honey

Nutritional information

/ per serving

Energy (kcal)891 kcal

Energy (kJ)3728 kJ

Fat25 g

of which saturates10 g

Carbohydrate96 g

Protein65 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Pot

•Grill Pan

•Baking Tray

•Strainer

Cooking Instructions and Tips

Pre-heat your oven to 180 degrees. Cut your onion in half through the root, peel and slice it finely into half moon shapes. Peel and chop your garlic cloves. Remove the core from the pepper and cut into slices about 1cm wide. Slice your courgette in half lengthways and then slice into half moon shapes about 1½cm thick. Chop each of your chicken thighs into four pieces.

Bring 350ml of water to the boil with ¼ tsp of salt (in preparation for your rice).

Add 1 tbsp of oil to a frying pan on medium heat and throw in your onion, cook for 5 mins before adding your garlic and cooking for a further minute. Add your chicken to the pan and fry it with the onion for 4 mins, stirring occasionally until slightly browned.

In the meantime, add your pepper and courgette to a baking tray with 1 tbsp of oil, ¼ tsp of salt and a good grind of pepper and put in the oven to cook for 20-25 mins, until slightly crispy.

While your veggies are roasting, add your rice to your boiling water, put the lid on and cook for 10 mins, before taking off the heat and leaving to rest for another 10 mins. Tip: Don’t peek under the lid for the whole 20 mins.

When the chicken has been browned, add your flour and paprika to the pan and cook for 2 mins. Add 350ml of water to the pan along with your stock pot and bring to a boil. Then reduce the heat, put your lid on your pan and cook for 7 mins. After 7 mins, drain and rinse your butter beans, add them to the pan and cook for a further 7 mins uncovered.

When the chicken has been cooking for 15 mins, add your sour cream, soy sauce and honey and stir. Simmer for 2 mins and then serve on your rice with your peppers on top. Enjoy!