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Paprikahühnchen: Creamy Paprika Chicken

Paprikahühnchen: Creamy Paprika Chicken

with Crispy Potato Slices and Garlicky Cabbage

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Soured cream is an important ingredient for German cooking, as is paprika! Creamy paprika sauce made from these two ingredients pairs well with a plethora of proteins, but here we're using chicken as an homage to chicken paprikash.

Tags:
Calorie Smart
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**

2 unit(s)

British Chicken Breasts**

1 sachet(s)

Smoked Paprika

75 grams

Soured Cream**

(Contains: Milk May contain traces of: Latte)

10 grams

Chicken Stock Paste

150 grams

Shredded Savoy Cabbage**

120 grams

Peas**

Not included in your delivery

75 milliliter(s)

Water for the Sauce

½ tbsp

Honey

Nutritional information

Energy (kJ)2182 kJ
Energy (kcal)521 kcal
Fat13.8 g
of which saturates6.1 g
Carbohydrate62.4 g
of which sugars13.8 g
Dietary Fibre11.5 g
Protein44.2 g
Salt1.2 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 (or use a garlic press).

3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is 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. The chicken is cooked when no longer pink in the middle.

4

Pop your pan back on medium-high heat with a drizzle of oil if needed, (no need to clean). Reduce the heat to medium-low and add the smoked paprika and half the garlic. Stir-fry for 30 secs.

Stir in the soured cream, chicken stock paste and water and honey for the sauce (see pantry for both amounts). Warm through until everything's piping hot, 2-3 mins. Taste the sauce and season with salt and pepper if needed. Remove from the heat.

Once your chicken is cooked, reheat the sauce if necessary and add to the pan and turn to coat in the sauce, then remove from the heat. Cover to keep warm.

5

Heat a drizzle of oil in another large frying pan on medium heat.

Once 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.

Add the peas to the cabbage. Stir-fry until piping hot, 1-2 mins. Once cooked, remove from the heat.

6

When everything's ready, share the chicken, potatoes, cabbage and peas between your plates.

Spoon the sauce over the chicken to finish.

Enjoy!

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