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Braised paprika chicken and lentils
Braised paprika chicken and lentils
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Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
50 minutes
Tender chicken thighs braised in a creamy paprika lentil sauce for a comforting family meal.
Ingredients:
  • 5.00 gm sweet paprika
  • 8 RSPCA Approved Chicken Thigh Cutlets
  • 400g can lentils, rinsed, drained
  • 300ml light cooking cream
  • 350g Kaleslaw Kit (salad mix and seed mix only)
  • 82.50 ml flat-leaf parsley leaves
Instructions:
  • In a large bowl, mix paprika with chicken and toss until well coated. Season to taste.
  • 1. Heat a large non-stick saucepan over high heat. Sear the chicken in two batches for 2 minutes per side until golden. Add lentils, cream, and 1/4 cup (60ml) water back to the pan with the chicken.
  • Cover and gently simmer for 25 minutes until the chicken is fully cooked.
  • Add the kaleslaw mix and set aside the seed mix. Cook covered for 5 minutes, then uncover and continue cooking for an additional 5 minutes until the sauce thickens slightly.
  • Top with the saved seed mixture and fresh parsley.

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