This smoked paprika chicken, with a kick of curry powder, has the perfect amount of spice. It's suitable for coeliacs and also high in protein, ideal for a pre or post workout meal. It tastes great cold too - perfect for meal prep for tomorrows lunch!
Chicken Fillets 400 g
Smoked Paprika 5 g
Garlic 12 g
Lemon Juice 40 ml
Olive Oil 22 ml
Water 500 ml
Bay Leaves 2 g
Salt 1 g
Basmati Rice 200 g
Eggs 200 g
Butter 40 g
Onion 150 g
Curry Powder 8 g
Peas 100 g
Cream 45 ml
Parsley 6 g
Black Pepper 1 g
1. Place the chicken in a dish with the paprika, garlic, half the lemon juice and a tablespoon of oil. Toss to coat, cover with cling film and put in the fridge for 30 minutes to marinate.
2. Remove the chicken from the fridge and place in a large frying pan with a lid. Add the water, the bay leaves and salt. Bring to a gentle simmer, cover and cook the chicken for 15-20 minutes.
3. Remove the chicken from the pan and set aside. Discard the bay leaves but reserve the cooking liquid to cook the rice.
4. Add the rice to the reserved cooking liquid in the frying pan. Cover with the lid and bring to the boil. Reduce the heat and simmer for 10 minutes. Turn off the heat and leave the rice covered for 3-5 minutes, until all cooking liquid is absorbed.
5. Put the eggs in a saucepan and cover with cold water. Bring to the boil and cook for 3-6 minutes depending on how you want your eggs cooked. Remove from the saucepan and put into a bowl of cold water, then when cold enough to handle, peel and set aside.
6. Meanwhile, melt the butter with the remaining oil in a small pan and cook the onion over a low heat for five minutes until well softened.
7. Then add the curry powder and cook for another three minutes, stirring constantly. Add this mixture to the cooked rice and stir to combine. Then add the peas, cream, parsley and season with black pepper.
8. Tear the chicken into chunky pieces and add these to the pan along with the remaining lemon juice. Stir gently to combine. Return the pan to a medium heat and cook for 1-2 minutes.
9. Taste for seasoning then cut the eggs into halves and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes. Then serve.
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