What are the main ingredients in Paprika Chicken?

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

What is the nutritional information of Paprika Chicken?

Calories: 498, Carbs: 54 grams, Fat: grams, Protein: 46.6 grams, Sugar: 18.9 grams, Salt: 141 grams

How do I prepare Paprika Chicken?

ROAST: Preheat the oven to 200°C. Spread the butternut and onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). PEAS: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. CHICKEN: Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. PAPRIKA SAUCE: Return the pan, wiped down, to medium heat with 40g of butter. Once melted, vigorously whisk in the paprika flour. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the sauce is too thick for your liking, add an extra splash of water or milk (optional). Remove from the heat and season. FRESH SALAD: In a salad bowl, combine the balsamic vinegar with 20ml of olive oil. Mix to emulsify. Add the shredded salad leaves and the peas. Toss combine and season. DINNER IS READY: Dish up the roasted veggies, side with the chicken slices, and drizzle the creamy sauce over the chicken. Sprinkle over the chopped chives and serve alongside the pea salad. Well done, Chef!

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

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

Paprika Chicken

Name: Paprika Chicken
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter; Milk (optional)

Why make a standard roux if you can impress any guests with a paprika-flour as the base of your homemade sauce, Chef? This lip-smacking liquid will coat butter-basted chicken slices, fried until golden. Sided with oven roasted butternut & onions and a balsamic-dressed greens & pea salad, and given extra flair with chopped chives.

Paprika Chicken

with roasted butternut & a pea salad

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Balsamic Vinegar
Butternut
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Chives
Low Fat UHT Milk
Onion
Onions
Paprika Flour
Peas
Salad Leaves

From your kitchen:

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

Serves 1

ROAST
Preheat the oven to 200°C. Spread the butternut and onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PAPRIKA SAUCE
Return the pan, wiped down, to medium heat with 20g of butter. Once melted, vigorously whisk in the paprika flour. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the sauce is too thick for your liking, add an extra splash of water or milk (optional). Remove from the heat and season.
FRESH SALAD
In a salad bowl, combine the balsamic vinegar with 10ml of olive oil. Mix to emulsify. Add the shredded salad leaves and the peas. Toss combine and season.
DINNER IS READY
Dish up the roasted veggies, side with the chicken slices, and drizzle the creamy sauce over the chicken. Sprinkle over the chopped chives and serve alongside the pea salad. Well done, Chef!

Butternut - 250g
Onion - 1
Peas - 40g
Free-range Chicken Breast - 1
Paprika Flour - 15ml
Low Fat UHT Milk - 100ml
Balsamic Vinegar - 10ml
Salad Leaves - 20g
Fresh Chives - 3g

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. Spread the butternut and onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PAPRIKA SAUCE
Return the pan, wiped down, to medium heat with 40g of butter. Once melted, vigorously whisk in the paprika flour. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the sauce is too thick for your liking, add an extra splash of water or milk (optional). Remove from the heat and season.
FRESH SALAD
In a salad bowl, combine the balsamic vinegar with 20ml of olive oil. Mix to emulsify. Add the shredded salad leaves and the peas. Toss combine and season.
DINNER IS READY
Dish up the roasted veggies, side with the chicken slices, and drizzle the creamy sauce over the chicken. Sprinkle over the chopped chives and serve alongside the pea salad. Well done, Chef!

Butternut - 500g
Onion - 1
Peas - 80g
Free-range Chicken Breasts - 2
Paprika Flour - 30ml
Low Fat UHT Milk - 200ml
Balsamic Vinegar - 20ml
Salad Leaves - 40g
Fresh Chives - 5g

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. Spread the butternut and onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PAPRIKA SAUCE
Return the pan, wiped down, to medium heat with 60g of butter. Once melted, vigorously whisk in the paprika flour. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the sauce is too thick for your liking, add an extra splash of water or milk (optional). Remove from the heat and season.
FRESH SALAD
In a salad bowl, combine the balsamic vinegar with 30ml of olive oil. Mix to emulsify. Add the shredded salad leaves and the peas. Toss combine and season.
DINNER IS READY
Dish up the roasted veggies, side with the chicken slices, and drizzle the creamy sauce over the chicken. Sprinkle over the chopped chives and serve alongside the pea salad. Well done, Chef!

Butternut - 750g
Onions - 2
Peas - 120g
Free-range Chicken Breasts - 3
Paprika Flour - 45ml
Low Fat UHT Milk - 300ml
Balsamic Vinegar - 30ml
Salad Leaves - 60g
Fresh Chives - 8g

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. Spread the butternut and onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PAPRIKA SAUCE
Return the pan, wiped down, to medium heat with 80g of butter. Once melted, vigorously whisk in the paprika flour. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the sauce is too thick for your liking, add an extra splash of water or milk (optional). Remove from the heat and season.
FRESH SALAD
In a salad bowl, combine the balsamic vinegar with 40ml of olive oil. Mix to emulsify. Add the shredded salad leaves and the peas. Toss combine and season.
DINNER IS READY
Dish up the roasted veggies, side with the chicken slices, and drizzle the creamy sauce over the chicken. Sprinkle over the chopped chives and serve alongside the pea salad. Well done, Chef!