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.
Serving guide
Choose your portion size.
LOADED RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 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 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 Onion
Return the pan, wiped down, to medium-low heat with a drizzle of oil or a knob of butter. When hot, fry the Onion until caramelised, 4-5 minutes (shifting occasionally). Add the 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 onion. Garnish with the remaining coriander.
LOADED RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 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 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 Onion
Return the pan, wiped down, to medium-low heat with a drizzle of oil or a knob of butter. When hot, fry the Onion until caramelised, 4-5 minutes (shifting occasionally). Add the 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 onion. Garnish with the remaining coriander.
LOADED RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 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 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 Onion
Return the pan, wiped down, to medium-low heat with a drizzle of oil or a knob of butter. When hot, fry the Onion until caramelised, 6-8 minutes (shifting occasionally). Add the 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.
LOADED RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 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 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 Onion
Return the pan, wiped down, to medium-low heat with a drizzle of oil or a knob of butter. When hot, fry the Onion until caramelised, 6-8 minutes (shifting occasionally). Add the 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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R135.06
for 4 servings · R33.77 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Smoked Paprika needs 20 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
Not in the Woolies basket — source these elsewhere:
- Creamy Mustard
Shopping
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Frequently Asked Questions
What is the preparation time for Paprika Chicken & Rice?
The preparation time for Paprika Chicken & Rice with coriander & peas is between 20 and 40 minutes.
What is the total time required to make Paprika Chicken & Rice with coriander & peas?
The total time required to make Paprika Chicken & Rice with coriander & peas is between 35 and 50 minutes.
How many servings does Paprika Chicken & Rice provide?
4 servings
What are the main ingredients in Paprika Chicken & Rice?
Chicken, Chicken Breast, Creamy Mustard, Fresh Coriander, Garlic, Onion, Pea, Smoked Paprika, White Basmati Rice
What is the nutritional information of Paprika Chicken & Rice?
Calories: 665, Carbs: 84 grams, Fat: grams, Protein: 48.2 grams, Sugar: 11.8 grams, Salt: 260 grams
How do I prepare Paprika Chicken & Rice?
INDULGE: Plate up the fluffy rice. Top with the browned chicken and the creamy paprika onion. Garnish with the remaining coriander. SWEET PAPRIKA ONION: Return the pan, wiped down, to medium-low heat with a drizzle of oil or a knob of butter. When hot, fry the onion until caramelised, 4-5 minutes (shifting occasionally). Add the 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. LOADED RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 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 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.
What should be prepared from my kitchen to make Paprika Chicken & Rice?
Chicken, Chicken Breast, Creamy Mustard, Fresh Coriander, Garlic, Onion, Pea, Smoked Paprika, White Basmati Rice
How many calories does Paprika Chicken & Rice have?
665 calories
How much fat content does Paprika Chicken & Rice have?
grams