What is the total time required to make Paprika Creamy Chicken with butter bean & pea mash?

The total time required to make Paprika Creamy Chicken with butter bean & pea mash is between 25 and 40 minutes.

What are the main ingredients in Paprika Creamy Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Blender, Paper Towel, Butter (optional)

What is the nutritional information of Paprika Creamy Chicken?

Calories: 820, Carbs: 49 grams, Fat: grams, Protein: 51.1 grams, Sugar: 16.4 grams, Salt: 929 grams

How do I prepare Paprika Creamy Chicken?

TOAST: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN CHICKEN: Return the pan to high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan, season, and set aside. CREAMY CHICKEN: Return the pan to medium heat with all the pan juices and a drizzle of oil if necessary. When hot, fry the sliced onions until soft, 3-4 minutes. Add the sliced cabbage, the tomato paste, and the rub & paprika, and fry until slightly wilted and fragrant, 1-2 minutes. Mix in the chicken and ¾ of the cream. Simmer until slightly thickening and the chicken is cooked through, 2-3 minutes. Remove from the heat and season. TIME TO EAT: Plate up the mash, serve alongside the creamy paprika chicken, and sprinkle over the pumpkin seeds. Garnish with the rinsed basil. Well done, Chef! MASH: Place a pot over medium-high heat with the rinsed beans, the peas, and 80ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter (optional) and the remaining cream. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.

What should be prepared from my kitchen to make Paprika Creamy Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Blender, Paper Towel, Butter (optional)

Paprika Creamy Chicken

If you think this is an ordinary chicken dinner, you are wrong, Chef! Next to a creamy serving of butter bean & pea mash comes creamy paprika chicken offering layers of flavours: NOMU Spanish Rub spices, paprika, fried cabbage & onion, all cooked in a creamy tomato sauce. Finished with toasted seeds and fresh basil.

Paprika Creamy Chicken

with butter bean & pea mash

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Butter Beans
Cabbage
Chicken
Free-range Chicken Mini Fillets
Fresh Basil
Fresh Cream
Onion
Onions
Peas
Pumpkin Seeds
Rub & Paprika
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Blender
Paper Towel
Butter (optional)

Serves 1

TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKEN
Return the pan to high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. Remove from the pan, season, and set aside.
CREAMY CHICKEN
Return the pan to medium heat with all the pan juices and a drizzle of oil if necessary. When hot, fry the sliced onions until soft, 3-4 minutes. Add the sliced cabbage, the tomato paste, and the rub & paprika, and fry until slightly wilted and fragrant, 1-2 minutes. Mix in the chicken and ¾ of the cream. Simmer until slightly thickening and the chicken is cooked through, 2-3 minutes. Remove from the heat and season.
MASH
Place a pot over medium-high heat with the rinsed beans, the peas, and 40ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter (optional) and the remaining cream. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
TIME TO EAT
Plate up the mash, serve alongside the creamy paprika chicken, and sprinkle over the pumpkin seeds. Garnish with the rinsed basil. Well done, Chef!

Pumpkin Seeds - 10g
Free-range Chicken Mini Fillets - 150g
Onion - 1
Cabbage - 100g
Tomato Paste - 15ml
Rub & Paprika - 10ml
Fresh Cream - 1
Butter Beans - 120g
Peas - 50g
Fresh Basil - 3g

Download the Recipe

Serves 2

TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKEN
Return the pan to high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
CREAMY CHICKEN
Return the pan to medium heat with all the pan juices and a drizzle of oil if necessary. When hot, fry the sliced onions until soft, 3-4 minutes. Add the sliced cabbage, the tomato paste, and the rub & paprika, and fry until slightly wilted and fragrant, 1-2 minutes. Mix in the chicken and ¾ of the cream. Simmer until slightly thickening and the chicken is cooked through, 2-3 minutes. Remove from the heat and season.
MASH
Place a pot over medium-high heat with the rinsed beans, the peas, and 80ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter (optional) and the remaining cream. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
TIME TO EAT
Plate up the mash, serve alongside the creamy paprika chicken, and sprinkle over the pumpkin seeds. Garnish with the rinsed basil. Well done, Chef!

Pumpkin Seeds - 20g
Free-range Chicken Mini Fillets - 300g
Onion - 1
Cabbage - 200g
Tomato Paste - 30ml
Rub & Paprika - 20ml
Fresh Cream - 1
Butter Beans - 240g
Peas - 100g
Fresh Basil - 5g

Download the Recipe

Serves 3

TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKEN
Return the pan to high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
CREAMY CHICKEN
Return the pan to medium heat with all the pan juices and a drizzle of oil if necessary. When hot, fry the sliced onions until soft, 4-5 minutes. Add the sliced cabbage, the tomato paste, and the rub & paprika, and fry until slightly wilted and fragrant, 2-3 minutes. Mix in the chicken and ¾ of the cream. Simmer until slightly thickening and the chicken is cooked through, 3-4 minutes. Remove from the heat and season.
MASH
Place a pot over medium-high heat with the rinsed beans, the peas, and 120ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter (optional) and the remaining cream. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
TIME TO EAT
Plate up the mash, serve alongside the creamy paprika chicken, and sprinkle over the pumpkin seeds. Garnish with the rinsed basil. Well done, Chef!

Pumpkin Seeds - 30g
Free-range Chicken Mini Fillets - 450g
Onions - 2
Cabbage - 300g
Tomato Paste - 45ml
Rub & Paprika - 30ml
Fresh Cream - 300ml
Butter Beans - 360g
Peas - 150g
Fresh Basil - 8g

Download the Recipe

Serves 4

TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKEN
Return the pan to high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
CREAMY CHICKEN
Return the pan to medium heat with all the pan juices and a drizzle of oil if necessary. When hot, fry the sliced onions until soft, 4-5 minutes. Add the sliced cabbage, the tomato paste, and the rub & paprika, and fry until slightly wilted and fragrant, 2-3 minutes. Mix in the chicken and ¾ of the cream. Simmer until slightly thickening and the chicken is cooked through, 3-4 minutes. Remove from the heat and season.
MASH
Place a pot over medium-high heat with the rinsed beans, the peas, and 160ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter (optional) and the remaining cream. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
TIME TO EAT
Plate up the mash, serve alongside the creamy paprika chicken, and sprinkle over the pumpkin seeds. Garnish with the rinsed basil. Well done, Chef!