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Paprikahühnchen

Paprikahühnchen

Creamy Paprika Chicken with Roast Potato Rounds and Cabbage

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Allergens:
Milk

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.

Total40 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Thyme

3 unit(s)

Garlic Clove**

4 unit(s)

British Chicken Thighs**

1 sachet(s)

Smoked Paprika

75 grams

Creme Fraiche**

(Contains: Milk)

10 grams

Chicken Stock Paste

150 grams

Shredded Savoy Cabbage**

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3116 kJ
Energy (kcal)745 kcal
Fat39.2 g
of which saturates15.3 g
Carbohydrate52.6 g
of which sugars6.8 g
Dietary Fibre8.2 g
Protein54.5 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Garlic Press
•Large Frying Pan
•Plate
•Aluminum Foil
•Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Slice the potatoes into 1cm thick rounds (no need to peel).

Pop the potato rounds onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried thyme, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

2

Meanwhile, peel and grate the garlic.

3

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins.

Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. 

4

Once cooked, remove the chicken from the pan to a plate and pop your pan back on the heat. Reduce the heat to medium low, add the smoked paprika and half the garlic. Stir fry for 30 secs.

Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Warm through until everything's piping hot, 2-3 mins. Taste the sauce and season with salt and pepper if needed.

Add the chicken and turn to coat in the sauce, then remove from the heat. Cover to keep warm.

5

Heat a drizzle of oil in a large frying pan on medium heat. When hot, add the cabbage and remaining garlic and stir-fry for 2 mins.

Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins. Once cooked, remove from the heat.

Just before serving, reheat the chicken if need.

6

When ready, divide the chicken, potatoes and cabbage between plates.

Spoon the sauce over the chicken to finish.

Enjoy!

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