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Creamy Paprika Chicken

Creamy Paprika Chicken

with Zucchini and Red Peppers

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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.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Thighs

56 g

Onion, chopped

1 tbsp

Hungarian Spice Blend

185 g

Red Bell Pepper

1 unit


2 unit

Chicken Broth Concentrate

1 can

Cannellini Beans

⅓ cup

Sour Cream


2 tbsp


340 g

Basmati Rice

Not included in your delivery



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories703 kcal
Energy (kJ)2941.352 kJ
Fat15 g
Saturated Fat0 g
Carbohydrate93 g
Sugar0 g
Dietary Fiber10 g
Protein49 g
Cholesterol0 mg
Sodium893 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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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!