Fried Paprika Chicken Breast on Nigerian Style Stew
with Spinach, Pepper and Basmati Rice
Flavoured with warming curry spices alongside a savoury base of tomato and pepper, this recipe takes inspiration from a staple recipe in Nigeria called Obè Ata, or 'red stew'. Smoked paprika rounds out the flavour profile to deliver a comforting bowl of warmth.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Onion
1 unit(s)
Bell Pepper
1 sachet(s)
Smoked Paprika
2 unit(s)
British Chicken Breasts
50 grams
West African Style Paste
(Contains: Soya)
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
Not included in your delivery
300 milliliter(s)
Water for the Rice
¼ tsp
Salt
1.5 grams
Plain Flour
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve, peel and chop the onion into small pieces.
Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
In a large bowl, combine the paprika, salt and flour (see pantry for both amounts). Season with pepper.
Add the chicken breasts and toss to coat in the spiced flour. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.
Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf until cooked, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.
Once hot, add the onion and pepper chunks. Stir-fry until softened, 5-6 mins. Season with salt and pepper.
Once softened, stir in the West African style paste. Cook until fragrant, 1 min.
Stir in the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil then lower the heat and simmer until thickened slightly, 2-3 mins.
When the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat.
Taste and season if needed. Add a splash of water if it's a little thick.
When everything's ready, drizzle the honey (see pantry for amount) over the chicken then cut widthways into 1cm slices.
Fluff up the rice with a fork and share between your bowls.
Spoon over the stew and lay the sliced chicken on top.
