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Paprika Chicken with Spiced Crema

& Almond-Orange Orzo Pilaf

Cooking time

30 minutes




780 /serving

Chicken and paprika are a match made in heaven—just ask anybody of Hungarian descent. Tonight you’ll be searing the poultry and serving it on top of a refreshing almond-studded orzo pilaf. Juicy, in-season oranges add their tangy sweetness to the bed of tiny pasta, with some yellow beans thrown in for added crunch factor and kale acting as your ‘something green’. Spoon some paprika-spiced crema over it all to bring out the contrast of flavours and sprinkle some parsley overtop for the requisite fresh herb garnish. It may not be chicken paprikash like your nagymama (grandmother) used to make, but we think it’ll hit the spot all the same.

We will send you:

  • 4 Chicken thighs
  • 1 Bunch of parsley
  • 1 Orange
  • ½ Bunch of lacinato kale
  • 100g Yellow beans
  • 142g Orzo
  • 25g Sliced almonds
  • 43ml Sour cream
  • 8g Paprika chicken spice blend (sweet paprika, turmeric, garlic, kosher salt)

Contains: Gluten, Milk, Tree Nuts, Wheat

You will need:

Medium pot
Large pan
Olive oil
Salt & pepper
Total Fat
32 g
Saturated Fat
6 g
430 mg
Total Carbs
76 g
13 g
50 g
10 g
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Cook the orzo
Zest and juice the orange. Bring a medium pot of salted water to a boil. Add the orzo and cook, 10 to 14 minutes, until just tender. Thoroughly drain the orzo. Transfer to a bowl and add 3 tbsp of the orange juice (double for 4 portions) and as much of the orange zest as you’d like. Discard (or drink) the remaining orange juice. Drizzle the orzo with oil and toss to combine; season with S&P to taste.
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Toast the almonds
While the orzo cooks, heat a large dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a bowl. Wipe out the pan.
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Cook the chicken
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
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Mise en place
While the chicken cooks, remove the kale leaves from the stems; thinly slice the leaves into ribbons. Trim off and discard the stem ends of the yellow beans; halve the beans crosswise. Finely chop the parsley leaves and stems.
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Make the orzo salad
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the beans to the pan and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add 1 tbsp water (double for 4 portions); season with S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender. Add the kale and cook, stirring frequently, 1 to 2 minutes, until wilted. Transfer the vegetables, toasted almonds and ½ the parsley to the pot of orzo. Toss with a drizzle of olive oil and season with ½ the remaining spice blend and S&P to taste.
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Make the spiced crema & serve
In a small bowl, combine the sour cream and 2 tsp of water (double for 4 portions); season with the remaining spice blend and S&P to taste. Divide the finished orzo salad between your plates. Top with the chicken and spoon as much of the spiced crema over the chicken as you’d like. Garnish with the remaining parsley. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.