Creamy Paprika Chicken
with Sweet Peppers on Buttery Mash
This comforting dish builds slow-cooked flavour, that will have you dreaming of Oma's chicken paprikash, in a fraction of the time. Juicy chicken thighs and sweet bell peppers are a classic pairing for the rich, tomatoey sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Chicken Thighs
460 g
Russet Potato
1 tbsp
Paprika-Garlic Blend
160 g
Sweet Bell Pepper
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 unit
Chicken Broth Concentrate
6 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Tomato Sauce Base
28 g
Baby Spinach
Not included in your delivery
1.5 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
While potatoes cook, core, then cut pepper into 1-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper, then transfer to a plate.
Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. Heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until chicken is golden brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)
Add tomato sauce base, Paprika-Garlic Blend and flour to the pan with chicken. Cook, stirring often, until coated, 1 min. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate. Reduce heat to medium-low. Simmer until sauce thickens slightly and chicken is cooked through, 7-8 min.**
When potatoes are fork-tender, reserve 1/2 cup potato cooking water (dbl for 4 ppl), then drain and return potatoes to the same pot, off heat. Mash reserved cooking water and 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper.
Add peppers, spinach and half the sour cream to the pan with chicken and sauce. Season to taste with salt and pepper, then stir until spinach wilts, 1 min. Divide mash between plates. Top with chicken, sauce and peppers. Dollop remaining sour cream over top.
