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Chicken Stroganoff
with Savoury Rice and Peas
Our take on this classic Russian recipe is a chicken dinner the whole family will fall in love with. The tangy, creamy sauce pairs beautifully with broth-flavoured rice, too!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Chicken Thighs
113 g
Yellow Onion
113 g
Mushrooms
3 tbsp
Sour Cream
(Contains Milk)
1.5 tsp
Dijon Mustard
(Contains Mustard)
1 unit
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
56 g
Green Peas
¾ cup
Basmati Rice
½ tbsp
Worcestershire Sauce
7 g
Chives
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
0.13 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat a medium pot over medium heat. While the pot heats, peel, then cut onion into 1/4-inch pieces. When the pot is hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add half the onions. Cook, stirring often, until slightly softened, 2-3 min. Add half the broth concentrate, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl). Bring to a boil over high. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Halfway through cooking, add peas. Continue cooking until rice is done. Remove the pot from heat. Set aside, still covered.
While rice cooks, quarter mushrooms. Thinly slice chives. Pat chicken dry with paper towels, then cut into 1/2-inch strips. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping once, until golden-brown, 3-4 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step!) Transfer chicken to a plate. Add 1/2 tbsp oil (dbl for 4 ppl) to the pan, then remaining onions and mushrooms. Cook, stirring occasionally, until mushrooms are golden, 3-4 min. Season with salt and pepper.
Add 1 tbsp butter (dbl for 4 ppl) to the pan with veggies. Stir until butter melts. Sprinkle flour over top. Cook, stirring constantly, until veggies are coated, 1 min. Gradually whisk in 3/4 cup water (dbl for 4 ppl) and remaining broth concentrate. Cook, whisking constantly, until sauce is smooth and comes to a simmer. Once simmering, cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
Add chicken, Dijon, half the Worcestershire sauce (use all for 4 ppl) and 1/8 tsp sugar (dbl for 4 ppl) to the pan with veggies. Cook, stirring often, until chicken is cooked through, 2-3 min.** Remove the pan from heat. Add sour cream, then season with salt and pepper, to taste. Stir until combined, 1 min.
Fluff rice with a fork. Divide rice and chicken stroganoff between plates. Sprinkle chives over top.
