Focusing all your seasoning efforts on a plate’s protein isn’t always the answer. In this recipe, the chicken is simply pan-roasted with a knob of butter until golden. The spice magic happens with the sweet caramelised onions, infused with garlic & paprika, then coated in a creamy mustard sauce. Served with pea-dotted basmati rice.
Paprika Chicken & Rice
Paprika Chicken & Rice
with coriander & peas
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Chicken
- Creamy Mustard
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Peas
- Smoked Paprika
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
LOADED RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, add the peas, and set aside to steam, 8-10 minutes. Fluff with a fork and add ½ the chopped coriander. Cover and set aside.
BUTTER-BASTED 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.
SWEET PAPRIKA ONIONS
Return the pan, wiped down, to medium-low heat with a drizzle of oil or a knob of butter. When hot, fry the sliced onion until caramelised, 4-5 minutes (shifting occasionally). Add the grated garlic and the paprika. Fry until fragrant, 1 minute. Remove the pan from the heat and add the creamy mustard, a sweetener (to taste), and seasoning. Loosen with a splash of water until saucy consistency.
INDULGE
Plate up the fluffy rice. Top with the browned chicken and the creamy paprika onions. Garnish with the remaining coriander.
White Basmati Rice - 75ml
Peas - 50g
Fresh Coriander - 3g
Free-range Chicken Breast - 1
Onion - 1
Garlic Clove - 1
Smoked Paprika - 5ml
Creamy Mustard - 50ml
LOADED RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, add the peas, and set aside to steam, 8-10 minutes. Fluff with a fork and add ½ the chopped coriander. Cover and set aside.
BUTTER-BASTED 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.
SWEET PAPRIKA ONIONS
Return the pan, wiped down, to medium-low heat with a drizzle of oil or a knob of butter. When hot, fry the sliced onion until caramelised, 4-5 minutes (shifting occasionally). Add the grated garlic and the paprika. Fry until fragrant, 1 minute. Remove the pan from the heat and add the creamy mustard, a sweetener (to taste), and seasoning. Loosen with a splash of water until saucy consistency.
INDULGE
Plate up the fluffy rice. Top with the browned chicken and the creamy paprika onions. Garnish with the remaining coriander.
White Basmati Rice - 150ml
Peas - 100g
Fresh Coriander - 5g
Free-range Chicken Breasts - 2
Onion - 1
Garlic Clove - 1
Smoked Paprika - 10ml
Creamy Mustard - 100ml
LOADED RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, add the peas, and set aside to steam, 8-10 minutes. Fluff with a fork and add ½ the chopped coriander. Cover and set aside.
BUTTER-BASTED 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.
SWEET PAPRIKA ONIONS
Return the pan, wiped down, to medium-low heat with a drizzle of oil or a knob of butter. When hot, fry the sliced onion until caramelised, 6-8 minutes (shifting occasionally). Add the grated garlic and the paprika. Fry until fragrant, 1 minute. Remove the pan from the heat and add the creamy mustard, a sweetener (to taste), and seasoning. Loosen with a splash of water until saucy consistency.
INDULGE
Plate up the fluffy rice. Top with the browned chicken and the creamy paprika onions. Garnish with the remaining coriander.
White Basmati Rice - 225ml
Peas - 150g
Fresh Coriander - 8g
Free-range Chicken Breasts - 3
Onions - 2
Garlic Cloves - 2
Smoked Paprika - 15ml
Creamy Mustard - 150ml
LOADED RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, add the peas, and set aside to steam, 8-10 minutes. Fluff with a fork and add ½ the chopped coriander. Cover and set aside.
BUTTER-BASTED 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.
SWEET PAPRIKA ONIONS
Return the pan, wiped down, to medium-low heat with a drizzle of oil or a knob of butter. When hot, fry the sliced onion until caramelised, 6-8 minutes (shifting occasionally). Add the grated garlic and the paprika. Fry until fragrant, 1 minute. Remove the pan from the heat and add the creamy mustard, a sweetener (to taste), and seasoning. Loosen with a splash of water until saucy consistency.
INDULGE
Plate up the fluffy rice. Top with the browned chicken and the creamy paprika onions. Garnish with the remaining coriander.
White Basmati Rice - 300ml
Peas - 200g
Fresh Coriander - 10g
Free-range Chicken Breasts - 4
Onions - 2
Garlic Cloves - 2
Smoked Paprika - 20ml
Creamy Mustard - 200ml
Woolies Products in this dish
