Creamy Paprika Chicken
with Zucchini and Red Peppers
Our cheater's chicken paprikash is a take on the classic Hungarian dish made with delicious sweet paprika. And the cherry on top? This creamy sauce is made in one pan, which means easy clean up!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Thighs
56 g
Onion, chopped
1 tbsp
Hungarian Spice Blend
185 g
Red Bell Pepper
1 unit
Zucchini
2 unit
Chicken Broth Concentrate
1 can
Cannellini Beans
⅓ cup
Sour Cream
(Contains Milk)
2 tbsp
Honey
340 g
Basmati Rice
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Instructions
Prep: Wash and dry all produce. Boil 2 2/3 cups salted water in a medium pot. Cut the zucchini in half lengthwise, then cut into 1/2-inch-thick half-moons. Cut the chicken thighs into bite-sized pieces. Drain and rinse the beans.
Cook the rice: Add the rice to the boiling water. Reduce the heat to medium-low. Simmer, covered, until the rice is tender and the water has been absorbed, 10-12 min.
Cook the chicken and veggies: Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the onion and chicken. Cook, stirring occasionally, until chicken is golden, 3-4 min. Add the red peppers and zucchini. Cook, stirring often, until veggies are tender-crisp, 3-4 min.
Sprinkle the spice blend over the chicken mixture and stir to coat. Add 3/4 cup water, honey, chicken broth concentrates and drained beans. Reduce the heat to medium-low. Simmer, stirring occasionally, until the zucchini is tender, 2-3 min. Remove the pan from the heat and stir in the sour cream until combined.
Finish and serve: Spoon the paprika chicken over rice. Enjoy!
