Name: Smokey Chicken & Mushroom Stroganoff with Garlic Rice & Parsley
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Garlic; 1 packet Jasmine rice; 320 g Chicken Breast; 1 packet Button Mushrooms; 1 Celery; 1 packet Tomato Paste; 1 packet Parsley; 1 packet Cream; 1 Red Onion; 1 sachet Kiwi Spice Blend

HelloFresh

Recipes

Smokey Chicken & Mushroom Stroganoff

with Garlic Rice & Parsley

Get up to $175 off

Allergens:

Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Jasmine rice

320 g

Chicken Breast

1 packet

Button Mushrooms

Celery

1 packet

Tomato Paste

1 packet

Parsley

1 packet

Cream

(Contains: Milk; )

Red Onion

1 sachet

Kiwi Spice Blend

Nutrition Values

Calories805 kcal

Energy (kJ)3370 kJ

Fat49.9 g

of which saturates30.8 g

Carbohydrate39.5 g

of which sugars10.3 g

Dietary Fibre8.9 g

Protein49.8 g

Sodium613 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Finely chop garlic. In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. • Cook the garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, finely chop celery. Roughly chop onion (see ingredients). • Cut chicken breast into 2cm chunks. • Thinly slice button mushrooms.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook chicken, celery and onion, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mushrooms and cook until browned, 8-10 minutes. Season with pepper.

• Reduce heat to medium, add Kiwi spice blend, tomato paste, remaining garlic and remaining butter and cook until fragrant, 1-2 minutes.

• Add longlife cream (see ingredients) and the water (for the sauce), and cook until slightly thickened, 2-3 minutes. Season to taste.

• Divide garlic rice between bowls. • Top with smoky chicken and button mushroom stroganoff. Tear over parsley. Enjoy!