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Paprika Chicken & Broccoli

Paprika Chicken & Broccoli

with Rustic Herb Potato Wedges

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Our paprika chicken is a take on the Hungarian national dish, ‘chicken paprikash’, and is made with ample amounts of delicious sweet paprika. And the best thing… the creamy sauce is made in the same pan to give you a super flavoursome result!

Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

potato

1 sachet

rustic herb spice blend

1 unit

onion

2 unit

carrot

1 clove

garlic

1 unit

lemon

1 head

broccoli

1 bunch

parsley

1 packet

chicken breast

3 sachet

sweet paprika

1 bottle

pure cream

(ContainsMilk)

1 sachet

chicken-style stock powder

Not included in your delivery

olive oil

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2940 kJ
Fat40 g
of which saturates20.9 g
Carbohydrate35 g
of which sugars8.6 g
Dietary Fibre0 g
Protein45.6 g
Cholesterol0 mg
Sodium302 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm-thick wedges. Spread the wedges over an oven tray lined with baking paper and sprinkle with the rustic herb spice blend and the salt. Season with a pinch of pepper, drizzle with olive oil and toss to coat. Roast until tender, 25-30 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time.

2

While the wedges are roasting, thinly slice the brown onion. Thinly slice the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Slice the lemon into wedges. Cut the broccoli into small florets, then roughly chop the stalk. Roughly chop the parsley leaves.

3

In a medium bowl, combine 1/2 the sweet paprika, a pinch of salt and pepper and a drizzle of olive oil. Add the chicken breast and toss to coat. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook until lightly browned, 2 minutes on each side. Transfer to a plate.

TIP: The chicken will finish cooking in step 5!

4

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the onion, garlic and the remaining sweet paprika. Cook until starting to soften and fragrant, 2-3 minutes. Reduce the heat to low and add a small squeeze of lemon juice and the pure cream. Add the chicken stock and add a pinch of pepper. Stir to combine.

TIP: Scrape up any meaty bits from the bottom of the pan, they add great flavour to the sauce!

5

Return the chicken and any resting juices to the pan and cover with a lid or foil. Simmer until the chicken is cooked through and sauce is slightly thickened, 12-14 minutes. Season with salt and pepper and stir through 1/2 the parsley. While the chicken is cooking, heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the carrot and broccoli and cook until tender, 5-6 minutes. Season with a pinch of salt and pepper.

TIP: Add a dash of water to the pan to help the veggies cook faster. TIP: Chicken is cooked through when it's no longer pink inside.

6

Divide the rustic herb potato wedges, veggies and paprika chicken between plates. Sprinkle over the remaining parsley and serve with any remaining lemon wedges.