Sour Cream and Onion Chicken
with Roasted Veggies and Creamy Pan Sauce- Soya
- Lait
- Blé
- Blé
- Peut contenir des traces d’allergènes
- Oeuf
- Lait
- Moutarde
- Arachides
- Crustacés
- Poisson
- Noix
- Sésame
- Sulfites
- Soya
- Triticale
Giving tonight's dinner the favourite sour cream and onion chips treatment. All the tangy onion yumminess without any of the deep frying, this meal comes together in a flavourful flash!
Ingrédients
1 pièce(s)
Tofu
(Contient : Soya Peut contenir : Blé)
¾ tasse(s)
Riz basmati
(Peut contenir : Blé, Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Sulfites, Soya)
1 pièce(s)
Courgette
113 g
Oignon, en tranches
56 g
Carotte, en juliennes
43 ml
Crème sure
(Contient : Lait Peut contenir : Lait)
2 pièce(s)
Concentré de bouillon de poulet
10 g
Mélange d'épices pour sauce crémeuse
(Contient : Blé Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Sulfites, Soya)
4 g
Sel d’ail
(Peut contenir : Blé, Lait, Moutarde, Arachides, Noix, Sésame, Sulfites, Soya, Triticale)
Non inclus dans la livraison
0.13 cc
Poivre*
1 cs
Huile*
¼ cc
Sucre*
3 cs
Beurre non salé*
0.06 cc
Sel*
Ustensiles
Instructions
- Once boiling, add rice, carrots, half the stock concentrate, half the garlic salt and 1 tbsp (2 tbsp) butter, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, quarter zucchini lengthwise. Cut into 1/2-inch quarter-moons.
- Add zucchini, half the onions, and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with remaining garlic salt and pepper, then toss to combine.
- Roast, in the bottom of the oven, stirring halfway through, until golden and tender-crisp, 12-14 min.
- While veggies roast, chop remaining onions into 1/4-inch pieces.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Add chicken and half the Cream Sauce Spice Blend to a shallow dish. Season with pepper, then toss to coat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 2-3 min per side. (NOTE: It’s okay if chicken doesn't cook all the way through at this step.)
- Transfer chicken to a plate.
- Reheat the same pan over medium-low.
- When hot, add 2 tbsp (4 tbsp) butter and remaining onions. Season with salt and pepper. Cook, stirring often until onions are golden, 1-2 min.
- Sprinkle over remaining Cream Sauce Spice Blend. Stir to coat. Add remaining broth concentrate, chicken along with any juices from the plate, 3/4 cup (1 1/2 cups) water and 1/4 tsp (1/2 tsp) sugar. Bring to a simmer. Cook, stirring occasionally until sauce has thickened lightly, and chicken is cooked through, 3-4 min.**
- Remove from heat.
- Slide chicken to one side of the pan. Stir sour cream into sauce on other side of the pan until smooth. Combine chicken with sauce. Flip to coat.
- Fluff rice with a fork.
- Divide rice and veggies between plates.
- Top rice with chicken, then spoon over any remaining sauce from the pan.
If you've opted to get tofu, pat tofu dry with paper towels, then cut into 1-inch pieces. Add tofu and half the Cream Sauce Spice Blend to a shallow dish. Season with pepper, then toss to coat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches if needed.) Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. Transfer tofu to a plate.
After removing pan from heat, stir sour cream into sauce until smooth. Add tofu to pan, then toss to coat with sauce.
