Sweet Paprika Chicken & Rice
with Creamy Parsley Sauce
Mild, sweet paprika not only turns this creamy parsley sauce a gorgeous shade of red, but it also adds an unmistakable layer of flavour to this chicken dinner. Plain rice is all you need to mop up the addictive sauce, with a few green veggies thrown in to make an extra-hearty meal.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
brown onion
2 clove
garlic
1 unit
lemon
2 unit
zucchini
1 bag
green beans
1 bag
parsley
2 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
chicken breast
3 sachet
sweet paprika
2 packet
light thickened cream
(Contains Milk;)
2 cube
chicken stock
Not included in your delivery
olive oil
3 cup
water
Nutritional Values
Utensils
Cooking Steps
Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Slice the lemon in half. Thinly slice the zucchini into half-moons. Trim and halve the green beans. Finely chop the parsley leaves.
In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, add the chicken breast, 1 sachet of sweet paprika, a pinch of salt and pepper and a drizzle of olive oil to a medium bowl. Toss to coat. Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the chicken and cook until lightly browned, 2 minutes each side. Transfer to a plate (the chicken will finish cooking in step 5).
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and garlic and cook, stirring, until softened, 5-6 minutes. Add the remaining sweet paprika and cook until fragrant, 1 minute. Reduce the heat to medium-low and add a generous squeeze of lemon juice and the light thickened cream. Crumble in the chicken stock cubes and add a pinch of pepper. Stir to combine. Slice the remaining lemon into wedges.
TIP: Scrape up any meaty bits from the bottom of the pan, they add great flavour to the sauce!
Return the chicken and any resting juices to the pan and cover with a lid or foil. Simmer until the chicken is cooked through and sauce is slightly thickened, 12-13 minutes. Season with salt and pepper and stir through 1/2 the parsley. While the chicken is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the zucchini and green beans, then a splash of water and cook until tender, 5 minutes. Season with a pinch of salt and pepper.
Thickly slice the chicken. Divide the rice between plates and top with the zucchini, green beans and paprika chicken. Drizzle with the creamy parsley sauce remaining in the pan. Sprinkle with the remaining parsley and serve with the lemon wedges.