Carb Smart Chicken Thigh Paprikash
with Mushrooms and Onions- Milk
- Wheat
- Soy
- Milk
- Sulphites
- May contain traces of allergens
- Mustard
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Gluten
- Soy
- Wheat
- Peanuts
Ingredients: Chicken thighs • Mushrooms • Bulgur wheat (wheat) (durum wheat semolina) • Yellow onion • Spinach • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Parsley • Garlic • Spanish spice blend (spices, dehydrated onion, dehydrated garlic, salt, tomato powder, canola oil, oleoresin paprika, silicon dioxide).
Ingredients
270 g
Chicken Thighs
113 g
Mushrooms
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
7 g
Parsley
2 unit(s)
Garlic, cloves
56 g
Onion, sliced
56 g
Baby Spinach
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
6 g
Spanish Spice Blend
(May be present: Wheat, Milk, Peanuts, Soy, Sesame, Sulphites, Tree nuts, Mustard)
Not included in your delivery
2 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water, 1 tbsp (2 tbsp) butter, chicken stock powder and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Roughly chop spinach.
- Once boiling, add bulgur and spinach. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Peel, then mince or grate garlic.
- Thinly slice mushrooms.
- Roughly chop parsley.
- Pat chicken dry with paper towels. Season with half the Spanish Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Sear until golden, 2-3 min per side.
- Transfer chicken to a unlined baking sheet. Roast in the middle of the oven for 12 - 14 min, until chicken is cooked through.**
- Reheat the same pan (from step 3) over medium-high, add 1 tbsp (2 tbsp) oil. When hot, add onions. Cook for 3-4 min, stirring occasionally, until softened.
- Add mushrooms and garlic. Cook for 3-4 min, stirring occasionally, until softened. Season with salt and pepper.
- Add remaining Spanish Spice Blend and tomato sauce base. Cook for 1 min, stirring frequently, until fragrant.
- Add 3/4 cup (1 1/4 cups) water. Reduce heat to medium-low. Cook for 3-5 min, stirring occasionally, until thickened. Season with salt and pepper.
- Remove from heat. Add sour cream and stir to combine.
- Thinly slice chicken.
- To bulgur, add half the parsley, then fluff with a fork.
- Divide bulgur between bowls.
- Divide chicken between bowls and spoon sauce over top.
- Sprinkle with remaining parsley.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
