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Creamy Paprika Chicken
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Creamy Paprika Chicken

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.

Allergens:
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories700 kcal
Fat35 g
Saturated Fat15 g
Carbohydrate58 g
Sugar9 g
Dietary Fiber6 g
Protein38 g
Cholesterol165 mg
Sodium670 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.

Utensils

Large Pot
Peeler
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups
Potato Masher

Instructions

Prep and cook potatoes
1

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.

Prep and cook peppers
2

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.

Prep and sear chicken
3

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.)

Make sauce
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.**

Mash potatoes
5

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.

Finish and serve
6

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.