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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
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.
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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