Chicken in Cheesy Paprika Sauce
with roasted broccoli and rice
There's something about taking a bubbling bake out of the oven and loading heaping helpings onto plates that makes this dish seem comforting and extra appetising all at once. Chicken and broccoli is a classic combination but the addition of creamy bechamel is what really makes this dish a winner.
Ingredients
260 grams
Diced Chicken Breast
1 unit(s)
Broccoli
150 grams
Rice
50 grams
Grated Cheese
(Contains Milk)
2 sachet(s)
Paprika
(Contains Mustard)
125 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
1 unit(s)
Carrot
1 sachet(s)
Worcester Sauce
(Contains Soya)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Trim the carrot then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Pop the carrots onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
- Cut the broccoli into florets (like small trees). Halve any large florets.
- Pop the broccoli onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- Roast on the middle shelf until the edges are crispy and slightly charred, 10-15 mins.
- Meanwhile, place a pan over medium-high heat with a drizzle of oil and a knob of butter.
- Once the oil is hot, add the chicken and season with salt and pepper.
- Fry until browned all over, shifting occasionally, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.
- Stir 50ml water (double for 4p), chicken stock powder, paprika, Worcester sauce, creme fraiche and cheese into the pan.
- Bring to the boil then lower the heat.
- Simmer, stirring occasionally, until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
- Fluff up the rice with a fork and divide between plates.
- Dish up a hearty helping of chicken, carrot and broccoli.
- Smother everything in the cheesy paprika sauce.
