Chicken Stroganoff with Mushrooms

Name: Chicken Stroganoff with Mushrooms over rice with bell pepper & parsley
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 1 piece Onion; 1 piece Garlic; 1.5 piece Bell pepper; ½ Tomato paste; 125 g Mushrooms; 150 g White long grain rice; 10 g Fresh flat leaf parsley; 50 g Crème fraîche; ⅔ teaspoon Smoked paprika; 2 piece Chicken breast; 150 milliliters Low sodium chicken stock; 2 tablespoon [Plant-based] butter; 1 tablespoon Flour; 1 tablespoon Red wine vinegar; 2 teaspoon Mustard; to taste Black pepper

over rice with bell pepper & parsley

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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.

Tags:

Calorie Smart

•Family

•Extra Veggies

•High Protein

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Onion

½ piece

Garlic

¾ piece

Bell pepper

Tomato paste

65 g

Mushrooms

75 g

White long grain rice

5 g

Fresh flat leaf parsley

(May be present: Selderij)

25 g

Crème fraîche

(Contains: Melk (inclusief lactose))

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

Energy (kJ)2779 kJ

Calories664 kcal

Fat23.3 g

Saturated Fat13.9 g

Carbohydrate75.5 g

Sugar11.1 g

Dietary Fiber8.9 g

Protein37 g

Salt0.6 g

Potassium275.9 mg

Calcium16.5 mg

Iron0.2 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.

Utensils

•Pan

•Casserole

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.