Thermomix Chicken Paprikash
Inspired by Quirky Jo's Paprika Chicken with Creamy Sauce one very hot summer evening when the BBQ was out of order and I needed a husband friendly carnivorous meal for Vanja's palate. One of his favourite dishes is my Chicken Paprikash and when I found Jo's recipe, I was so inspired to make my version with her expertise. So, I have used my own recipe, completely inspired by hers, to create this meal for Sunday Supper July 2015.
Servings: 4 - 6 servings
Ingredients
Ingredients for Marinade:
- 15 g Sweet Hungarian Paprika (1.5g per thigh)
- 10 g Vegeta (1g per thigh)
- 5 g freshly ground black pepper (to taste)
- 5 large garlic cloves , minced (1/2 clove per thigh)
- 1/2 cup butter , melted (roughly 1 scant tablespoon per thigh)
Ingredients for rice:
- 1350 g homemade or organic chicken stock
- 10 g salt
- 400 g Basmati rice (if you don't mind it puffing through the lid)
Ingredients for Traditional Vegetables:
- 1 large yellow onions , peeled and sliced thinly
- 3 red peppers , sliced thinly (OR 3 sweet bell peppers: red, yellow, orange)
- large bunch of green beans , cleaned and ends snipped (or sugar snap peas): an optional and non-traditional addition
Ingredients for Know Your Farmer Chicken:
- 800 g know your farmer chicken thighs , bone in, skinned, washed and patted dry (10 skinless thighs, bone in)
Ingredients for Gravy:
- 100 g raw cashews
- 1 cup chicken stock
- i chicken boullion cube
- 1 teaspoon fragrant Hungarian paprika
- 1/4 cup plus 2 tablespoons flour (to start) and add 2 more tablespoons (or 1/2 cup flour, total) for a thick gravy
Garnish
- 1-2 tablespoons flat leaf parsley , roughly chopped
Instructions
Instructions for the marinade:
- Melt butter and add minced garlic, Sweet Hungarian Paprika, Vegeta, and freshly ground black pepper; combine well
- Coat thighs completely in seasoned butter mixture: place into zip-lock bag and marinate for a minimum of 4 hours, preferably 8 hours or overnight
Instructions for rice:
- Weigh rice; wash well
- Scale stock and salt into TM bowl; scale rice into simmering basket and place inside TM bowl
Instructions for vegetables:
- Place sliced vegetables into lower Varoma tray
Instructions for chicken:
- Place marinated thighs onto Varoma tray; set tray on top of vegetables and place the lid over the chicken
Instructions for cooking Chicken Paprikash:
- Set time for 7 seconds at speed 5 to wash the broth through the rice
- Cook rice: set time to 40 minutes at Varoma, speed 2; place Varoma with chicken and vegetables on top of the TM bowl (understanding that it will take 8-10 minutes for the temperature to reach Varoma and be hot enough to actually cook the contents within)
- Ensure chicken is cooked when timer rings (or continue, until cooked after removing rice to ThermoServer)
- Remove rice to a ThermoServer; place chicken and vegetables into other ThermoServers if you have more, or leave in the Varoma and simmering basket while making the gravy
Instructions for gravy:
- Scale ingredients to liquid left in TM bowl; puree for 1 minute at speed 9
- Scrape down sides of bowl with spatula; season to taste
- Set time for 4 minutes, temperature to 100 and speed to 2; set the table and call the family for dinner
- If gravy isn't thick enough, add remaining 2 tablespoons of flour and cook for 3 more minutes at 100 degrees, speed 2
Instructions for serving Chicken Paprikash:
- Serve rice onto individual plates or a large platter; arrange chicken in the middle of the rice and the veggies around the chicken
- Drizzle with sauce and serve extra on the side
- Garnish with parsley and serve with a crunchy green salad