Chicken with paprika and soured cream
Waitrose and Partners

Chicken with paprika and soured cream

A hearty autumnal treat and ready in 30 minutes.

HealthyHigh protein2 of your 5 a day
  • Serves3
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

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Ingredients

  • 1 tbsp Vegetable oil
  • 400g essential Waitrose British Chicken Mini Fillets
  • 1 essential Waitrose Medium Onion, chopped
  • 1 garlic clove, crushed
  • 2 tsp smoked paprika
  • 1 tsp Cooks’ Ingredients Sundried Tomato Paste
  • 300ml chicken stock
  • 250g chestnut mushrooms, halved
  • 150ml carton essential Waitrose Soured Cream
  • chopped parsley to garnish
  • 255g basmati rice
  • 240g curly kale

Method

  1. Heat the oil in a non-stick sauté pan and brown the chicken fillets on all sides. Drain on kitchen paper. Add the onion, garlic and paprika to the pan and cook for 3 minutes until softened. Stir in the tomato paste and stock, then return the chicken pieces to the pan and season.

  2. Bring to the boil, cover and simmer gently for 15 minutes until the chicken is tender and cooked through. Add the mushrooms to the pan and simmer for a further 5 minutes. Stir in the soured cream and sprinkle with the chopped parsley. Serve with steamed rice and curly kale.

Cook’s tip

This recipe can also be done with pork fillet. If you want to freeze it don’t add the soured cream. Cool and freeze then when you want to use it, thaw and reheat then stir in the soured cream as above.

And to drink...

The texture of the sauce with the hint of paprika make this ideal with a full flavoured white such as La Baume, La Grande Olivette, Chardonnay/ Viognier 2009 IGP Pays d’Oc, South of France.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,522kJ/ 599kcals

Fat

18g

Saturated Fat

6.2g

Carbohydrates

55g

Sugars

6g

Fibre

3.4g

Protein

51g

Salt

1.7g

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