Keep the family happy with this Braised Paprika Chicken and Lentils recipe. Creamy, tasty and quick to make, it’s the ultimate weeknight dinner option .
Serves44
Cook time45 mins45 minutes
Prep time5 mins5 minutes
Ingredients
2 tsp sweet paprika
8 Coles Australian RSPCA Approved Chicken Thigh Cutlets
400g can lentils, rinsed, drained
300ml light cooking cream
350g Coles Kaleslaw Kit, salad mix and seed mix only
⅓ cup flat-leaf parsley leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine paprika and chicken in a large bowl and toss to coat. Season.
Step 2
Heat a large heavy-based non-stick saucepan over high heat. Cook chicken, in 2 batches, for 2 mins each side or until golden. Return chicken to the pan with lentils, cream and ¼ cup (60ml) water. Simmer, covered, for 25 mins or until the chicken is cooked through.
Step 3
Stir in the kaleslaw mix, reserving the seed mix. Cook, covered, for 5 mins. Cook, uncovered, for a further 5 mins or until the sauce thickens slightly.
