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Creamy Paprika Double Chicken

Creamy Paprika Double Chicken

with loaded mixed veg mash
Get 50% off your first box!
Get 50% off your first box!
Calories
:Ā 
828 kcal
Protein
:Ā 
83.5g protein
Total
:Ā 
35 minutes
Difficulty
:Ā 
Easy
Allergens:
  • Milk
  • Barley
  • Cereals containing gluten
  • Wheat
  • Mustard
Serving amount

600 grams

Potatoes

1 unit(s)

Onion

2 unit(s)

Carrot

110 grams

Creme Fraiche

(Contains: Milk)

600 grams

Diced Irish Chicken Breast

5 grams

Parsley

150 grams

Green Beans

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

2 sachet(s)

Paprika

(Contains: Mustard)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

to taste

Milk

to taste

Butter

Energy (kJ)3463 kJ
Energy (kcal)828 kcal
Fat19 g
of which saturates13.3 g
Carbohydrate82.6 g
of which sugars21 g
Dietary Fiber17.2 g
Protein83.5 g
Salt3.5 g
Potassium1339.5 mg
Calcium79.8 mg
Iron1.1 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
ā€¢Potato Masher
ā€¢Colander
ā€¢Pot with Lid

Cooking steps

Boil the Veg
1
  • Boil a large pot of salted water for the mash.
  • Chop the potato into 2cm chunks (peeling optional).
  • Trim the carrot, then quarter lengthways (no need to peel). Chop into 2cm chunks.
  • Add the potato and carrot to the boiling water and cook until fork-tender, 12-18 mins. 
  • Meanwhile, trim the green beans, then cut into thirds. Add to the boiling veg for the final 5 mins of cooking time. 
Make the Mash
2
  • Once cooked, drain in a colander and return to the pot, off the heat.
  • Add a knob of butter and a splash of milk or water.
  • Mash until it resembles a coarse mixture. Season with salt and pepper. Cover to keep warm.
Brown the Chicken
3
  • Halve, peel and chop the onion into small pieces.
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once the oil is hot, add the chicken, paprika and onion and season with salt and pepper.
  • Fry until golden brown on the outside, 5-6 mins. IMPORTANT: Was hands and equipment after handling raw chicken and its packaging. 

TIP: Notice a stronger smell from your chicken? Donā€™t worry, this is normal due to packaging we use to keep it fresh.

Simmer the Sauce
4
  • Add the creme fraiche, 50ml water (per 2P) and stock to the pan.
  • Cover and simmer until the chicken is cooked through, 4-5 mins more.  IMPORTANT: Chicken is cooked when no longer pink in the middle.
Chop the Parsley
5
  • While the chicken simmers, roughly chop the parsley (stalks and all). 
Dish Up
6
  • Divide the mash and chicken between plates.
  • Finish with a scattering of chopped parsley.
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