Chicken with paprika and soured cream

Name: Chicken with paprika and soured cream
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Ingredients: 1 tbsp Vegetable oil; 400 g 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; 300 ml chicken stock; 250 g chestnut mushrooms, halved; 150 ml carton essential Waitrose Soured Cream; chopped parsley to garnish; 255 g basmati rice; 240 g curly kale

A hearty autumnal treat and ready in 30 minutes.

3.5 out of 5 stars(3) Rate this recipe

HealthyHigh protein2 of your 5 a day

Serves3
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.
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.

Typical values per serving when made using specific products in recipe