Bowl of creamy Chicken paprikash with mushrooms and paprika, served with mashed potato and crusty bread.

Chicken paprikash

Chicken paprikash

The sort of comforting, old-school European dish that warms the cockles and soothes the soul. Free-range chicken thigh fillets, simmered in a sour-cream and stock based sauce, with mushrooms and (but of course) a touch of paprika. Dish it up over noodles or buttered mash for a Hungarian taste of home.  
Heat & Eat

To Serve

Serve with wide ribbon noodles or mashed potato with a sprinkle of extra fresh chopped parsley and cracked pepper. A big green salad, buttered green beans or spinach would be a fitting side dish.

 

Ingredients

Free range chicken thigh (48%), mushroom, onion, sour cream (pasteurised cream (milk), milk, cultures), capsicum, chicken stock (water, free range chicken bones, onions, carrot, celery and bay leaves), tomato paste, butter (cream (milk), salt), garlic, paprika, plain flour (wheat), rice bran oil, salt, parsley

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 280g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 1898 kJ 678 kJ
PROTEIN 34.5 g 12.3 g
FAT (TOTAL) 27.7 g 9.9 g
-SATURATED 14.3 g 5.1 g
CARBOHYDRATE 8.0 g 2.9 g
-SUGARS 4.6 g 1.6 g
SODIUM 913 mg 326 mg

Allergens

Does contain: gluten, milk, wheat

May contain: crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame, soy, sulphites, tree nuts
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SIZE GUIDE

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Serves 2

SERVES 2

560g - serves 2

To Cook

DEFROSTED: Pierce the film several times and microwave for 3 minutes. Peel back the film, stir and heat for a further 1 minute. Alternatively, empty into a saucepan and simmer gently till piping hot.
FROZEN: pierce the film several times and microwave for 5 minutes. Peel back the film, stir and heat for a further 2-3 minutes or until piping hot.