Paprika Chicken & Roasted Veggie Rice with Lemon Yogurt

I made this recipe for us yesterday evening. It’s a quick dish and I love the taste of the paprika chicken. It’s like Nando’s hot pot, home-made. Not too spicy, just right. Me and my husband prefer the rice over couscous, but you can make it to your preference. The recipe is from hello fresh.

In a bowl, cut up one big skinless, boneless chicken breast into long pieces. Add 2tsp smoked paprika, 2tsp brown sugar, 1/2 tsp salt, 1tsp lemon juice and a drizzle of olive oil. Let the chicken marinate and set aside.

Preheat the oven to 220 Degrees Celsius, 200 Degrees fan forced. Slice 1 red onion into 2cm wedges. Thinly slice up 1 carrot(unpeeled). Peel and chop 3-4 chunks of pumpkin. Place the vegetables on a baking tray lined with baking paper. Toss to coat with some olive oil and salt and pepper to taste. Roast until tender for about 20-25 minutes.

While the veggies are roasting, in a medium saucepan melt 1/2 cup of butter with 1 tablespoon of olive oil. Add 2 tablespoons of crushed garlic and cook until fragrant for about 1 minute. Add 1 cup of rice, 1 and 1/2 cups of water, the salt and 1 stock cube. Reduce the heat to low and cover with a lid. Cook for 10 minutes, remove from the heat and keep covered until rice is tender and water is absorbed, for another 10 minutes. The rice will finish cooking in it’s own steam.

If you are using couscous, cook the couscous follow the same steps as the rice, cook the couscous for 5 minutes until the water is absorbed, and fluff up with a fork.

Heat a large frying pan over medium-high heat. When pan is hot, add the chicken and cook until golden, 2-3 minutes each side. Transfer chicken to a second oven tray lined with baking paper and bake until cooked through about 8-12 minutes on a 220 degrees celsius oven. 200 Degrees Celsius fan forced. After the chicken have cooked, let it rest for 5 minutes.

Make the lemon yogurt, by combining 100g of greek yogurt and few teaspoons of lemon juice. Set aside in the fridge.

Roughly chop 90g spinach leaves and set aside.

While the chicken is cooking, mix the roasted veggies and baby spinach through the rice or couscous.

Divide roasted veggie rice/couscous between plates, top with paprika chicken and drizzling any excess juices on top. Drizzle with lemon yogurt and serve!


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