Chicken Stroganoff with Mushrooms
over rice with bell pepper & parsley
There is a special ingredient in your box! Our crème fraîche comes from Klaas' dairy farm. Here, the cows decide when they want to be milked.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
½ piece
Garlic
¾ piece
Bell pepper
¼
Tomato paste
65 g
Mushrooms
75 g
White long grain rice
5 g
Fresh flat leaf parsley
(May be present Celery)
25 g
Organic crème fraîche
(Contains Milk)
⅓ teaspoon
Smoked paprika
1 piece
Chicken breast
Not included in your delivery
75 milliliters
Low sodium chicken stock
1 tablespoon
[Plant-based] butter
½ tablespoon
Flour
½ tablespoon
Red wine vinegar
1 teaspoon
Mustard
to taste
Black pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Chop the onion and crush or mince the garlic. Cut the bell pepper into thin strips and slice the chicken into uniform pieces of around 2cm.
Boil plenty of water in a pot or saucepan for the rice. Meanwhile, melt half of the butter in a deep frying pan over medium-high heat. Season the chicken with pepper and fry for 2 - 3 minutes until evenly browned, then remove from the pan and set aside. It shouldn't be done yet, as it will finish cooking later. In the same pan, fry the garlic, onion and bell pepper for 3 - 4 minutes.
Stir in the tomato paste and fry for another 2 - 3 minutes. Quarter the mushrooms and add them to the pan, along with the rest of the butter. Fry for 4 - 5 minutes, then stir in the flour and fry for 1 more minute.
Did you know... mushrooms are high in phosphorus, which works with calcium to strengthen bones and teeth.
Meanwhile, boil the rice for 12 - 15 minutes, then drain and set aside. Roughly chop the parsley.
Deglaze the pan with the red wine vinegar and the stock. Reduce the heat, then stir in the crème fraîche, smoked paprika, mustard and half of the parsley. Return the chicken to the pan and bring to a gentle boil. Season to taste with pepper, then allow to simmer for 5 - 6 minutes.
Serve the rice on plates and top with the chicken stroganoff. Garnish with the rest of the parsley.