What are the main ingredients in Baked Paprikash-style Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Baked Paprikash-style Chicken?

Calories: 939, Carbs: 127 grams, Fat: grams, Protein: 73.3 grams, Sugar: 22.5 grams, Salt: 1167 grams

How do I prepare Baked Paprikash-style Chicken?

BAKED PAPRIKA CHICKEN: Preheat the oven to 200°C. Boil the kettle. Dilute the stock and the tomato mix with 200ml of boiling water. Pat the chicken pieces dry with paper towel and place on a roasting tray with the onion wedges. Coat in oil, the paprika mix, the grated garlic, a sweetener (to taste), and seasoning. Pour over the diluted stock mix and roast in the hot oven until the chicken is cooked through and the sauce is starting to thicken, 30-35 minutes. AL DENTE MOMENT: When the roast has 5-8 minutes remaining, return the pot to medium heat and fill with salted water. When the water is boiling, cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil. FEELING PREPPY: Place a pot (large enough for the pasta) over medium heat with the chopped walnuts. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. In a small bowl, loosen the crème fraîche with a splash of water. DINNER IS READY!: Make a bed of the rinsed spinach. Top with the pasta and the chicken pieces smothered in the flavourful paprika sauce. Dollop with the loosened crème fraîche. Scatter over the toasted walnuts and the chopped parsley. Look at you go, Chef!

What should be prepared from my kitchen to make Baked Paprikash-style Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Baked Paprikash-style Chicken

Fresh pappardelle pasta is cooked until al dente, and then topped with chicken pieces roasted in a flavourful tomato & paprika sauce. This dish is finished off with a scattering of crunchy walnuts and fragrant fresh parsley!

Baked Paprikash-style Chicken

with fresh pappardelle pasta & walnuts

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Chicken
Chicken Stock
Creme Fraiche
Free-range Chicken Pieces
Fresh Pappardelle Pasta
Fresh Parsley
Garlic Clove
Garlic Cloves
Onion
Onions
Paprika Mix
Spinach
Tomato Mix
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

BAKED PAPRIKA CHICKEN
Preheat the oven to 200°C. Boil the kettle. Dilute the stock and the tomato mix with 100ml of boiling water. Pat the chicken pieces dry with paper towel and place on a roasting tray with the onion wedges. Coat in oil, the paprika mix, the grated garlic, a sweetener (to taste), and seasoning. Pour over the diluted stock mix and roast in the hot oven until the chicken is cooked through and the sauce is starting to thicken, 30-35 minutes.
FEELING PREPPY
Place a pot (large enough for the pasta) over medium heat with the chopped walnuts. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. In a small bowl, loosen the crème fraîche with a splash of water.
AL DENTE MOMENT
When the roast has 5-8 minutes remaining, return the pot to medium heat and fill with salted water. When the water is boiling, cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil.
DINNER IS READY!
Make a bed of the rinsed spinach. Top with the pasta and the chicken pieces smothered in the flavourful paprika sauce. Dollop with the loosened crème fraîche. Scatter over the toasted walnuts and the chopped parsley. Look at you go, Chef!

Chicken Stock - 5ml
Tomato Mix - 110ml
Free-range Chicken Pieces - 2
Onion - 1
Paprika Mix - 20ml
Garlic Clove - 1
Walnuts - 15g
Crème Fraîche - 30ml
Fresh Pappardelle Pasta - 125g
Spinach - 20g
Fresh Parsley - 3g

Download the Recipe

Serves 2

BAKED PAPRIKA CHICKEN
Preheat the oven to 200°C. Boil the kettle. Dilute the stock and the tomato mix with 200ml of boiling water. Pat the chicken pieces dry with paper towel and place on a roasting tray with the onion wedges. Coat in oil, the paprika mix, the grated garlic, a sweetener (to taste), and seasoning. Pour over the diluted stock mix and roast in the hot oven until the chicken is cooked through and the sauce is starting to thicken, 30-35 minutes.
FEELING PREPPY
Place a pot (large enough for the pasta) over medium heat with the chopped walnuts. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. In a small bowl, loosen the crème fraîche with a splash of water.
AL DENTE MOMENT
When the roast has 5-8 minutes remaining, return the pot to medium heat and fill with salted water. When the water is boiling, cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil.
DINNER IS READY!
Make a bed of the rinsed spinach. Top with the pasta and the chicken pieces smothered in the flavourful paprika sauce. Dollop with the loosened crème fraîche. Scatter over the toasted walnuts and the chopped parsley. Look at you go, Chef!

Chicken Stock - 10ml
Tomato Mix - 220ml
Free-range Chicken Pieces - 4
Onion - 1
Paprika Mix - 40ml
Garlic Clove - 1
Walnuts - 30g
Crème Fraîche - 60ml
Fresh Pappardelle Pasta - 250g
Spinach - 40g
Fresh Parsley - 5g

Download the Recipe

Serves 3

BAKED PAPRIKA CHICKEN
Preheat the oven to 200°C. Boil the kettle. Dilute the stock and the tomato mix with 300ml of boiling water. Pat the chicken pieces dry with paper towel and place on a roasting tray with the onion wedges. Coat in oil, the paprika mix, the grated garlic, a sweetener (to taste), and seasoning. Pour over the diluted stock mix and roast in the hot oven until the chicken is cooked through and the sauce is starting to thicken, 35-40 minutes.
FEELING PREPPY
Place a pot (large enough for the pasta) over medium heat with the chopped walnuts. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. In a small bowl, loosen the crème fraîche with a splash of water.
AL DENTE MOMENT
When the roast has 5-8 minutes remaining, return the pot to medium heat and fill with salted water. When the water is boiling, cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil.
DINNER IS READY!
Make a bed of the rinsed spinach. Top with the pasta and the chicken pieces smothered in the flavourful paprika sauce. Dollop with the loosened crème fraîche. Scatter over the toasted walnuts and the chopped parsley. Look at you go, Chef!

Chicken Stock - 15ml
Tomato Mix - 330ml
Free-range Chicken Pieces - 6
Onions - 2
Paprika Mix - 60ml
Garlic Cloves - 2
Walnuts - 45g
Crème Fraîche - 90ml
Fresh Pappardelle Pasta - 375g
Spinach - 60g
Fresh Parsley - 8g

Download the Recipe

Serves 4

BAKED PAPRIKA CHICKEN
Preheat the oven to 200°C. Boil the kettle. Dilute the stock and the tomato mix with 400ml of boiling water. Pat the chicken pieces dry with paper towel and place on a roasting tray with the onion wedges. Coat in oil, the paprika mix, the grated garlic, a sweetener (to taste), and seasoning. Pour over the diluted stock mix and roast in the hot oven until the chicken is cooked through and the sauce is starting to thicken, 35-40 minutes.
FEELING PREPPY
Place a pot (large enough for the pasta) over medium heat with the chopped walnuts. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. In a small bowl, loosen the crème fraîche with a splash of water.
AL DENTE MOMENT
When the roast has 5-8 minutes remaining, return the pot to medium heat and fill with salted water. When the water is boiling, cook the pasta until al dente, 1-2 minutes. Drain and toss through a drizzle of olive oil.
DINNER IS READY!
Make a bed of the rinsed spinach. Top with the pasta and the chicken pieces smothered in the flavourful paprika sauce. Dollop with the loosened crème fraîche. Scatter over the toasted walnuts and the chopped parsley. Look at you go, Chef!