Chicken and mushroom stroganoff with brown rice

Name: Chicken and mushroom stroganoff with brown rice
Total time: 40 min
Cuisine: Russian
Ingredients: 600g chicken breast, sliced in strips; 250g chestnut mushrooms, sliced; 1 onion, sliced; 2 tsp smoked paprika; 150ml soured cream; 100ml gluten free chicken stock; 200g brown rice; 1 tbsp olive oil; 1 tbsp fresh parsley, chopped

Creamy paprika chicken and mushrooms spooned over nutty brown rice.

Time40 min
LevelEasy
Costabout £1.90 a head

4 servings

Ingredients

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600 gchicken breastsliced in strips
250 gchestnut mushroomssliced
1onionsliced
2 tspsmoked paprika
150 mlsoured cream
100 mlgluten free chicken stock
200 gbrown rice
1 tbspolive oil
1 tbspfresh parsleychopped

Method

1
Cook the rice following the packet.
25 min
2
Heat the oil and fry the chicken for 5 minutes until golden. Lift out.
5 min
3
Fry the onion and mushrooms in the same pan for 7 minutes.
7 min
4
Stir in the paprika, then the stock. Simmer for 3 minutes.
3 min
5
Return the chicken, stir in the soured cream and warm gently for 2 minutes. Scatter with parsley and serve over the rice.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.