Michael and Rachel's

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Paprika Chicken with Spinach and White Wine Sauce

Updated: 19 May 2015

Ingredients

  • 150g brown rice

  • 1 chicken stock cube

  • 2 chicken breasts

  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 heaped tbsp plain flour

  • Salt, pepper

  • Garlic oil

  • About 25g butter
  • 1 onion, finely diced
  • 2 garlic cloves
  • 1 tbsp fresh thyme
  • 125ml white wine

  • 2 large handfuls spinach, chopped

  • Mange tout / sugar snap peas

Method

  1. Put the brown rice and chicken stock on to cook.
  2. Preheat the large saute pan.
  3. Flatten out the chicken using a meat hammer. Combine the paprika, smoked paprika, flour, and a touch of salt and pepper - mix together then apply to the chicken as a dry rub. Coat both sides evenly.
  4. Add the butter and some garlic oil to the saute pan. Place in the chicken and cook for about 4 minutes on each side until golden.
  5. While the chicken cooks, chop and add the finely diced onion, garlic, and thyme. Keep stirring it around the pan while the chicken cooks. Add a little more garlic oil if the pan gets too dry.
  6. Once the chicken is golden and nearly cooked through, add the wine to the pan and cover with a lid. Allow to simmer for about 10 minutes so the alcohol cooks off. Add a touch more paprika to get more colour in the sauce if required.
  7. A few minutes before serving put the washed, chopped spinach in the pan. Replace the lid and allow to wilt down into the sauce.
  8. Serve the chicken on top of a bed of brown rice and with sugar snap peas / mange tout on the side. The sauce will remain quite thin but mixes well with the rice.