Friday, January 31, 2014

Paprika Chicken with Creamy Paprika Sauce (an easy all-in-one Thermomix dinner)

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Last night I got home late after a busy day and didn't have dinner organised, so it was 'Thermomix to the rescue' once again! I had a quick think, and this is what I came up with. Nothing fancy, just an easy and tasty dinner with basic ingredients, that took all of 25 minutes to make. Sometimes that's just what we need when we can't be bothered, right? (It is really yummy though, and the chicken breasts are amazingly tender and juicy when steamed!)

This fed our family of six and there were plenty of leftovers, which is always a bonus since everyone generally wants dinner for breakfast at our house. :)

This recipe is gluten free, and egg free, and if you omit the butter is also dairy free. The sauce is blended with cashews to make it creamy, but if you can't have nuts, see the nut free variation below. I've added some tips for those of you without a Thermomix, so you don't miss out.


Paprika Chicken with Creamy Paprika Sauce
(Serves 6-8)

Ingredients:

Rice
900g water
380g basmati rice

Veges (these are just suggestions, use what you have)
3 carrots, peeled and sliced thinly
200g green beans, topped and tailed
1-2 zucchini, thinly sliced
150g frozen corn

Chicken
600-700g chicken breast fillets, sliced in 2cm thick pieces
smoked paprika powder (approx 1 tsp)
herb salt (eg. Herbamare)
garlic powder (approx 1/2 tsp)
1 Tbsp butter or ghee (optional)

Sauce
60g raw cashews
60g water
2 tsp chicken or vegetable stock paste (my chicken stock paste recipe here)
1 tsp smoked paprika powder




Method:

Pour water into mixing bowl.

Weigh rice into steaming basket and rinse well, then place basket inside mixing bowl.

Place chicken pieces onto Varoma tray and sprinkle with paprika, herb salt and garlic powder, and dot with butter or ghee if using.

Place Varoma into position with lid on.

Turn speed dial to speed 5 for a few seconds to wash the water through the rice. (That's my little trick to make sure the top of the rice cooks well and you don't end up with crunchy bits.)

Begin cooking for 20 mins/Varoma/speed 2 while you cut up the veges, adding them to the dish as you go. (It takes about 10 minutes for the steam to really start filling the Varoma, so it's easy enough to get the veges cut up in that time.)

At the end of the cooking time, check that the chicken is cooked; add a couple more minutes if not.



Remove chicken, vegetables and rice to Thermoservers or serving dishes. (Or if you're having an 
"I don't feel like doing heaps of dishes" night, just leave them in the Varoma and basket and set aside.)

Add all the sauce ingredients to the little bit of liquid left in the bowl. (There should only be about 3cm of water left as the rice has absorbed most of it.)

Blend 1 min/speed 9. Scrape down lid and sides of bowl with spatula and blend again if needed, until smooth. Season to taste.

Serve the rice onto plates, top with veges and chicken, and drizzle with sauce.

Easy peasy! :)

Variations:

Nut free version: I haven't tried this yet, but I think it would be simple to leave out the cashews and add a can of Ayam coconut cream instead, with the 2-3 tsp vege stock paste and 1 tsp paprika powder. Warm it up a bit, 1 min/90C/speed 4. Season to taste.

Non Thermomix version:  Pour 100ml boiling water over the raw cashews and allow to soak (covered) while the meal cooks. Cook the rice in a rice cooker or on the stovetop. Cook the chicken and vegetables in two layers in a steamer, or in a large frypan with a lid, over med-low heat, until done. Blend the soaked cashews with soaking water and remaining sauce ingredients in a powerful blender until smooth and creamy. Season to taste. (Massel stock powder can be used instead of stock paste.)


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