Sweet Paprika Chicken & Rice

In a medium saucepan, bring the water to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, combine the chicken breast, 1/2 the sweet paprika, a pinch of salt and pepper and a drizzle of olive oil to a medium bowl. Toss to coat. Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the chicken and cook until lightly browned, 2 minutes each side. Transfer the chicken to a plate (the chicken will finish cooking in step 5).

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and garlic and cook, stirring, until starting to soften, 2-3 minutes. Add the remaining sweet paprika and cook until fragrant, 1 minute. Reduce the heat to medium-low and add a generous squeeze of lemon juice and the pure cream. Crumble in the chicken stock cubes 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!

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 has slightly thickened, 12-13 minutes. Season with salt and pepper and stir through 1/2 the parsley. While the chicken is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the broccoli, carrot and a splash of water and cook until tender, 7-8 minutes. Season with a pinch of salt and pepper.