Chicken in Smoky Stroganoff-Style Sauce
over rice with mushrooms & parsley
There is a special ingredient in your box! Our crème fraîche comes from Klaas' dairy farm. Here, the cows decide for themselves when they want to be milked.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Chicken tenderloin
75 g
White long grain rice
½ piece
Garlic
½ piece
Onion
½ piece
Bell pepper
½ piece
Green Romano pepper
65 g
Mushrooms
¼
Tomato paste
5 g
Fresh flat leaf parsley
(May be present: Selderij)
25 g
Crème fraîche
(Contains: Melk (inclusief lactose))
1 teaspoon
Smoked paprika
Not included in your delivery
75 milliliters
Low sodium chicken stock
1 tablespoon
[Plant-based] butter
½ tablespoon
Flour
1 teaspoon
Mustard
½ tablespoon
[Reduced salt] soy sauce
¼ tablespoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- Chop the onion and crush or mince the garlic.
- Cut all of the peppers into thin strips and quarter the mushrooms.
- Melt a knob of butter in a deep frying pan over medium-high heat. Fry the garlic, onion and peppers for 3 - 4 minutes.
- Add the tomato paste and fry for 2 - 3 minutes.
- Add the mushrooms and fry for 4 - 5 minutes, then add the flour and fry for 1 more minute.
- Meanwhile, cut the chicken into 2cm pieces.
- Melt a knob of butter in a frying pan over medium-high heat and sear the chicken for 2 - 3 minutes, then transfer to the vegetables.
- Prepare the stock and roughly chop the parsley.
- Deglaze the deep frying pan with the red wine vinegar and the stock.
- Reduce the heat, then add the crème fraîche, the smoked paprika, the mustard, the soy sauce and half of the parsley.
- Mix well to combine and allow to simmer for 5 - 6 minutes. Season to taste with salt and pepper.
- Serve the rice on plates and top with the stroganoff.
- Garnish with the rest of the parsley to finish.
