A smoky Cajun spice mix coats chicken mini fillets, which are pan-fried with garlic until golden. Served with dollops of BBQ mayo and oven-roasted butternut fries. For a fresh element, you will savour this meal with a baby tomato & celery salad, dressed with a rich balsamic vinegar. It’s great food that guarantees a wonderful night in, Chef!
Paprika Chicken & Butternut Fries
Paprika Chicken & Butternut Fries
with a celery salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- BBQ Mayo
- Butternut Chips
- Celery Stalk/s
- Celery Stalks
- Chicken
- Free-range Chicken Mini Fillets
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Paprika Blend
- Salad Leaves
From your kitchen:
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Cooking Spray
BUTTERNUT FRIES
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly coat with cooking spray and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
PAPRIKA Chicken
When the fries have 5-6 minutes to go, place a pan over medium heat. Pat the Chicken dry with paper towel, lightly coat with cooking spray, the paprika blend, garlic, and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
CELERY SALAD
In a salad bowl, combine the salad leaves, baby tomatoes, celery, balsamic vinegar, and seasoning.
TIME TO DINE
Dish up the butternut fries, top with dollops of the BBQ mayo, side with the Chicken and the salad. Garnish with the parsley. Enjoy, Chef!
Butternut Chips - 200g
Free-range Chicken Mini Fillets - 150g
Paprika Blend - 5ml
Garlic Clove - 1
Salad Leaves - 20g
Baby Tomatoes - 80g
Celery Stalk/s - 1
Balsamic Vinegar - 15ml
BBQ Mayo - 40ml
Fresh Parsley - 3g
BUTTERNUT FRIES
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly coat with cooking spray and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
PAPRIKA Chicken
When the fries have 5-6 minutes to go, place a pan over medium heat. Pat the Chicken dry with paper towel, lightly coat with cooking spray, the paprika blend, garlic, and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
CELERY SALAD
In a salad bowl, combine the salad leaves, baby tomatoes, celery, balsamic vinegar, and seasoning.
TIME TO DINE
Dish up the butternut fries, top with dollops of the BBQ mayo, side with the Chicken and the salad. Garnish with the parsley. Enjoy, Chef!
Butternut Chips - 400g
Free-range Chicken Mini Fillets - 300g
Paprika Blend - 10ml
Garlic Clove - 1
Salad Leaves - 40g
Baby Tomatoes - 160g
Celery Stalk/s - 2
Balsamic Vinegar - 30ml
BBQ Mayo - 80ml
Fresh Parsley - 5g
BUTTERNUT FRIES
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly coat with cooking spray and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
PAPRIKA Chicken
When the fries have 8-10 minutes to go, place a pan over medium heat. Pat the Chicken dry with paper towel, lightly coat with cooking spray, the paprika blend, garlic, and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and set aside.
CELERY SALAD
In a salad bowl, combine the salad leaves, baby tomatoes, celery, balsamic vinegar, and seasoning.
TIME TO DINE
Dish up the butternut fries, top with dollops of the BBQ mayo, side with the Chicken and the salad. Garnish with the parsley. Enjoy, Chef!
Butternut Chips - 600g
Free-range Chicken Mini Fillets - 450g
Paprika Blend - 15ml
Garlic Cloves - 2
Salad Leaves - 60g
Baby Tomatoes - 240g
Celery Stalks - 3
Balsamic Vinegar - 45ml
BBQ Mayo - 120ml
Fresh Parsley - 8g
BUTTERNUT FRIES
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly coat with cooking spray and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
PAPRIKA Chicken
When the fries have 8-10 minutes to go, place a pan over medium heat. Pat the Chicken dry with paper towel, lightly coat with cooking spray, the paprika blend, garlic, and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and set aside.
CELERY SALAD
In a salad bowl, combine the salad leaves, baby tomatoes, celery, balsamic vinegar, and seasoning.
TIME TO DINE
Dish up the butternut fries, top with dollops of the BBQ mayo, side with the Chicken and the salad. Garnish with the parsley. Enjoy, Chef!
Butternut Chips - 800g
Free-range Chicken Mini Fillets - 600g
Paprika Blend - 20ml
Garlic Cloves - 2
Salad Leaves - 80g
Baby Tomatoes - 320g
Celery Stalks - 4
Balsamic Vinegar - 60ml
BBQ Mayo - 160ml
Fresh Parsley - 10g
Frequently Asked Questions
What is the preparation time for Paprika Chicken & Butternut Fries?
The preparation time for Paprika Chicken & Butternut Fries with a celery salad is between 25 and 45 minutes.
What is the total time required to make Paprika Chicken & Butternut Fries with a celery salad?
The total time required to make Paprika Chicken & Butternut Fries with a celery salad is between 40 and 60 minutes.
How many servings does Paprika Chicken & Butternut Fries provide?
4 servings
What are the main ingredients in Paprika Chicken & Butternut Fries?
Baby Tomatoes, Balsamic Vinegar, BBQ Mayo, Butternut Chips, Celery Stalk/s, Celery Stalks, Chicken, Free-range Chicken Mini Fillets, Fresh Parsley, Garlic Clove, Garlic Cloves, Paprika Blend, Salad Leaves
What is the nutritional information of Paprika Chicken & Butternut Fries?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Paprika Chicken & Butternut Fries?
TIME TO DINE: Dish up the butternut fries, top with dollops of the BBQ mayo, side with the chicken and the salad. Garnish with the parsley. Enjoy, Chef! CELERY SALAD: In a salad bowl, combine the salad leaves, baby tomatoes, celery, balsamic vinegar, and seasoning. PAPRIKA CHICKEN: When the fries have 5-6 minutes to go, place a pan over medium heat. Pat the chicken dry with paper towel, lightly coat with cooking spray, the paprika blend, garlic, and seasoning. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside. BUTTERNUT FRIES: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Lightly coat with cooking spray and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Paprika Chicken & Butternut Fries?
Baby Tomatoes, Balsamic Vinegar, BBQ Mayo, Butternut Chips, Celery Stalk/s, Celery Stalks, Chicken, Free-range Chicken Mini Fillets, Fresh Parsley, Garlic Clove, Garlic Cloves, Paprika Blend, Salad Leaves
How many calories does Paprika Chicken & Butternut Fries have?
calories
How much fat content does Paprika Chicken & Butternut Fries have?
grams
Woolies Products in this dish
