The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Paprika Chick'n & Rice with Creamy Tomato Broth
Huera sizzled with ginger, garlic and a vibrant paprika and oregano spice blend. Simmer with coconut milk, courgette and juicy tomatoes to make a broth. Rice to soak up all the flavours.
Ready in 20
1/3 daily fibre
New
7 plants
Serving size
Ingredients
- 200ml coconut milk (Coconut, Water)
- 1 tsp ground cumin
- 160g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 courgette
- 1 shallot
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 100g seasonal mixed tomatoes
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 handful of fresh coriander
- 250g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
Nutritional Information
Calories: 566
Protein: 24g
Carbs: 46g
Fat: 30g
Ingredients
- 1 courgette (use half)
- 160g plant-based chick'n pieces (use half) (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 1 handful of fresh coriander (use half)
- 1 shallot (use half)
- 1 tsp ground cumin (use half)
- 250g steamed wholegrain & wild basmati (use half) (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 100g seasonal mixed tomatoes (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 566
Protein: 24g
Carbs: 46g
Fat: 30g
Paprika Chick'n & Rice with Creamy Tomato Broth
Huera sizzled with ginger, garlic and a vibrant paprika and oregano spice blend. Simmer with coconut milk, courgette and juicy tomatoes to make a broth. Rice to soak up all the flavours.
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Cooking Instructions
- Heat a large frying pan with 1 tsp oil on medium-high heat. Add the chick'n and cook for 2-3 mins, until golden.
- Dice the courgette into 1-2cm cubes. Roughly dice the shallot. Add them both to the pan along with the ginger and garlic paste. Cook for 4-5 mins, until softened.
- Halve the tomatoes. Add the cumin, oregano paprika blend and chilli paste to the pan. Cook for 30 seconds, then add the tomatoes, coconut milk, tomato paste and 300ml water (150ml for 1 person). Crumble in half the stock cube and stir. Simmer for 4-6 mins, until the sauce has thickened slightly.
- Roughly chop the coriander and add half to the pan along with the rice. Break the rice up using a wooden spoon, cook for 2 mins, or until hot. Season with sea salt to taste.
- Serve the chick'n and rice into bowls. Ladle over the broth and garnish with the remaining coriander.
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