If you think this is an ordinary chicken dinner, you are wrong, Chef! Next to a creamy serving of butter bean & pea mash comes creamy paprika chicken offering layers of flavours: NOMU Spanish Rub spices, paprika, fried cabbage & onion, all cooked in a creamy tomato sauce. Finished with toasted seeds and fresh basil.
Paprika Creamy Chicken
Paprika Creamy Chicken
with butter bean & pea mash
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Butter Beans
- Cabbage
- Chicken
- Free-range Chicken Mini Fillets
- Fresh Basil
- Fresh Cream
- Onion
- Onions
- Peas
- Pumpkin Seeds
- Rub & Paprika
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Blender
- Paper Towel
- Butter (optional)
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Chicken
Return the pan to high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. Remove from the pan, season, and set aside.
CREAMY Chicken
Return the pan to medium heat with all the pan juices and a drizzle of oil if necessary. When hot, fry the sliced Onions until soft, 3-4 minutes. Add the sliced Cabbage, the tomato paste, and the rub & paprika, and fry until slightly wilted and fragrant, 1-2 minutes. Mix in the chicken and ¾ of the cream. Simmer until slightly thickening and the chicken is cooked through, 2-3 minutes. Remove from the heat and season.
MASH
Place a pot over medium-high heat with the rinsed beans, the Peas, and 40ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter (optional) and the remaining cream. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
TIME TO EAT
Plate up the mash, serve alongside the creamy paprika Chicken, and sprinkle over the pumpkin seeds. Garnish with the rinsed basil. Well done, Chef!
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Chicken
Return the pan to high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
CREAMY Chicken
Return the pan to medium heat with all the pan juices and a drizzle of oil if necessary. When hot, fry the sliced Onions until soft, 3-4 minutes. Add the sliced Cabbage, the tomato paste, and the rub & paprika, and fry until slightly wilted and fragrant, 1-2 minutes. Mix in the chicken and ¾ of the cream. Simmer until slightly thickening and the chicken is cooked through, 2-3 minutes. Remove from the heat and season.
MASH
Place a pot over medium-high heat with the rinsed beans, the Peas, and 80ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter (optional) and the remaining cream. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
TIME TO EAT
Plate up the mash, serve alongside the creamy paprika Chicken, and sprinkle over the pumpkin seeds. Garnish with the rinsed basil. Well done, Chef!
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Chicken
Return the pan to high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
CREAMY Chicken
Return the pan to medium heat with all the pan juices and a drizzle of oil if necessary. When hot, fry the sliced Onions until soft, 4-5 minutes. Add the sliced Cabbage, the tomato paste, and the rub & paprika, and fry until slightly wilted and fragrant, 2-3 minutes. Mix in the chicken and ¾ of the cream. Simmer until slightly thickening and the chicken is cooked through, 3-4 minutes. Remove from the heat and season.
MASH
Place a pot over medium-high heat with the rinsed beans, the Peas, and 120ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter (optional) and the remaining cream. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
TIME TO EAT
Plate up the mash, serve alongside the creamy paprika Chicken, and sprinkle over the pumpkin seeds. Garnish with the rinsed basil. Well done, Chef!
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Chicken
Return the pan to high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
CREAMY Chicken
Return the pan to medium heat with all the pan juices and a drizzle of oil if necessary. When hot, fry the sliced Onions until soft, 4-5 minutes. Add the sliced Cabbage, the tomato paste, and the rub & paprika, and fry until slightly wilted and fragrant, 2-3 minutes. Mix in the chicken and ¾ of the cream. Simmer until slightly thickening and the chicken is cooked through, 3-4 minutes. Remove from the heat and season.
MASH
Place a pot over medium-high heat with the rinsed beans, the Peas, and 160ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter (optional) and the remaining cream. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
TIME TO EAT
Plate up the mash, serve alongside the creamy paprika Chicken, and sprinkle over the pumpkin seeds. Garnish with the rinsed basil. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Paprika Creamy Chicken?
The preparation time for Paprika Creamy Chicken with butter bean & pea mash is between 15 and 30 minutes.
What is the total time required to make Paprika Creamy Chicken with butter bean & pea mash?
The total time required to make Paprika Creamy Chicken with butter bean & pea mash is between 25 and 40 minutes.
How many servings does Paprika Creamy Chicken provide?
4 servings
What are the main ingredients in Paprika Creamy Chicken?
Butter Beans, Cabbage, Chicken, Free-range Chicken Mini Fillets, Fresh Basil, Fresh Cream, Onion, Onions, Peas, Pumpkin Seeds, Rub & Paprika, Tomato Paste
What is the nutritional information of Paprika Creamy Chicken?
Calories: 820, Carbs: 49 grams, Fat: grams, Protein: 51.1 grams, Sugar: 16.4 grams, Salt: 929 grams
How do I prepare Paprika Creamy Chicken?
TOAST: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN CHICKEN: Return the pan to high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden but not cooked through, 30-60 seconds per side. You may need to do this step in batches. Remove from the pan, season, and set aside. CREAMY CHICKEN: Return the pan to medium heat with all the pan juices and a drizzle of oil if necessary. When hot, fry the sliced onions until soft, 3-4 minutes. Add the sliced cabbage, the tomato paste, and the rub & paprika, and fry until slightly wilted and fragrant, 1-2 minutes. Mix in the chicken and ¾ of the cream. Simmer until slightly thickening and the chicken is cooked through, 2-3 minutes. Remove from the heat and season. TIME TO EAT: Plate up the mash, serve alongside the creamy paprika chicken, and sprinkle over the pumpkin seeds. Garnish with the rinsed basil. Well done, Chef! MASH: Place a pot over medium-high heat with the rinsed beans, the peas, and 80ml of milk (optional) or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter (optional) and the remaining cream. Place in a blender or mash with a fork until the desired consistency. If it’s too thick, add a splash of milk (optional) or water. Season and cover.
What should be prepared from my kitchen to make Paprika Creamy Chicken?
Butter Beans, Cabbage, Chicken, Free-range Chicken Mini Fillets, Fresh Basil, Fresh Cream, Onion, Onions, Peas, Pumpkin Seeds, Rub & Paprika, Tomato Paste
How many calories does Paprika Creamy Chicken have?
820 calories
How much fat content does Paprika Creamy Chicken have?
grams
Woolies Products in this dish
