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    Paprika Chicken with Spicy Red Cabbage and Beetroot

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    Paprika Chicken with Spicy Red Cabbage and Beetroot

    Succulent chicken breasts make a delicious supper dish, served on a bed of spicy red cabbage and beetroot.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 4

    Ingredients

    • 1 tsp ground paprika
    • 500g pack skinless Waitrose British Chicken 4 Breast Fillets
    • 4 tbsp olive oil
    • 1 red onion, finely sliced
    • 400g red cabbage, finely shredded
    • ½-1 tsp dried crushed chillies
    • 250g fresh beetroot, scrubbed, trimmed and cut into matchsticks
    • 75g crème fraîche

    Method

    1. Mix the paprika with a little salt and use to dust the chicken breasts. Make several deep scores diagonally across the top of each fillet with a sharp knife. Heat 2 tablespoons of the oil in a frying pan and add the chicken pieces, scored sides down. Reduce the heat to its lowest setting and fry the chicken for 20 minutes, turning half way through, until thoroughly cooked.
    2. Meanwhile, heat the remaining oil in a saucepan and fry the onion for about 5 minutes until it starts to brown. Add the cabbage and crushed chillies, and cook for a further 5 minutes, stirring occasionally.
    3. Add the beetroot and cover. Cook gently for about 10 minutes until the vegetables have softened but still retain a little bite.
    4. Pile the cabbage onto warmed serving plates and place a chicken fillet on top of each. Stir the crème fraîche and 1 tablespoon of water into the pan juices, heat through until bubbling then pour over the chicken. Serve with buttered new potatoes.

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    Cook's tips

    If you would prefer a less spicy cabbage dish, swap the chilli flakes for 2 tablespoons of chopped fresh herbs, such as tarragon, coriander or thyme.

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    5 stars