Jamie Oliver​ Chicken Stroganoff

Jamie Oliver​ Chicken Stroganoff

This easy Jamie Oliver Chicken Stroganoff is a creamy and hearty meal, perfect for busy weeknights. Packed with tender chicken, golden mushrooms, and a quick tangy pickle, it’s a nutritious dish served over brown rice. With simple ingredients you likely have at home, this recipe is versatile and bursting with flavor.

Ingredients Needed

  • 160g (¾ cup) brown rice
  • 3 sprigs of fresh flat-leaf parsley
  • 150g (5 oz) chestnut mushrooms
  • 2 cloves of garlic
  • ½ red onion
  • 1 tablespoon red wine vinegar
  • 4 higher-welfare skinless, boneless chicken thighs
  • ½ teaspoon sweet smoked paprika
  • Olive oil, for cooking
  • ½ lemon (zested and juiced)
  • 100g (3½ oz) baby spinach
  • 100g (⅓ cup) sour cream

How To Make Chicken Stroganoff

  1. Cook the rice: Cook the brown rice in a medium pan of boiling salted water over medium heat for 25 minutes or until tender. Drain well, season with black pepper, cover with a lid and set aside.
  2. Prepare the parsley and vegetables: Pick and roughly chop the parsley leaves and finely chop the stalks. Finely slice the mushrooms and peel and finely chop the garlic.
  3. Make the quick pickle: Peel and finely slice the red onion and mix it in a bowl with red wine vinegar, parsley, and a good pinch of sea salt. Scrunch everything together and set aside.
  4. Prepare the chicken: Slice the chicken thighs into 2cm (¾ inch) strips and place them in a mixing bowl. Add the sweet smoked paprika, and ½ tablespoon of olive oil, and finely grate the lemon zest over it. Season with a pinch of salt and pepper, then toss to coat evenly.
  5. Cook the mushrooms and garlic: Heat 1 tablespoon of olive oil in a medium frying pan over high heat. Add the mushrooms and garlic, stirring occasionally, and fry for 4 minutes until softened and lightly golden.
  6. Add the quick pickle: Stir in half the quick pickle and fry for 1 minute before tipping the mixture onto a plate.
  7. Cook the chicken: Return the pan to the heat and add the prepared chicken strips. Fry for 5-6 minutes, stirring frequently, until golden and cooked through.
  8. Combine everything: Add the mushroom and onion mixture back to the pan along with the baby spinach. Stir well and cook until the spinach wilts.
  9. Finish the dish: Remove the pan from the heat, stir in the sour cream, and squeeze in the lemon juice. Season to taste with salt and pepper.
  10. Serve: Plate the chicken stroganoff with the brown rice and sprinkle with the remaining quick pickle for a tangy finish.
Jamie Oliver​ Chicken Stroganoff
Jamie Oliver​ Chicken Stroganoff

Recipe Tips

  • Slice chicken evenly: Cut the chicken into equal-sized strips (around 2cm/¾ inch) so they cook evenly and stay juicy.
  • Don’t overcrowd the pan: When frying mushrooms and chicken, cook in a single layer for proper browning. Overcrowding will make them steam instead of sear.
  • Quick pickle adds zing: Let the red onion pickle sit for at least 10 minutes before using it to enhance the flavor.
  • Adjust sour cream carefully: Stir in the sour cream off the heat to prevent it from splitting. Add a little at a time to reach your desired creaminess.

How To Store And Reheat Leftovers?

  • Refrigerate: First, let the leftover Chicken Stroganoff cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
  • Freeze: Let the Chicken Stroganoff cool completely, then store it in a freezer-safe container. Freeze for up to 2 months. To use, thaw overnight in the fridge before reheating.
  • Reheat: Heat a pan over medium heat. Add the leftover chicken stroganoff and cook, stirring occasionally, for about 5-7 minutes until fully heated through.

Nutrition Facts

Serving Size: 1 serving (221g)

  • Calories: 311
  • Total Fat: 12g
  • Saturated Fat: 6g
  • Cholesterol: 101mg
  • Sodium: 418mg
  • Potassium: 478mg
  • Total Carbohydrate: 25
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 24g

Try More Jamie Oliver Recipes:

Jamie Oliver​ Chicken Stroganoff

Difficulty:BeginnerPrep time: 15 minutesCook time: 35 minutesRest time: minutesTotal time: 50 minutesServings:2 servingsCalories:311 kcal Best Season:Suitable throughout the year

Description

This easy Jamie Oliver Chicken Stroganoff is a creamy and hearty meal, perfect for busy weeknights. Packed with tender chicken, golden mushrooms, and a quick tangy pickle, it’s a nutritious dish served over brown rice. With simple ingredients you likely have at home, this recipe is versatile and bursting with flavor.

Ingredients

Instructions

  1. Cook the rice: Cook the brown rice in a medium pan of boiling salted water over medium heat for 25 minutes or until tender. Drain well, season with black pepper, cover with a lid and set aside.
  2. Prepare the parsley and vegetables: Pick and roughly chop the parsley leaves and finely chop the stalks. Finely slice the mushrooms and peel and finely chop the garlic.
  3. Make the quick pickle: Peel and finely slice the red onion and mix it in a bowl with red wine vinegar, parsley, and a good pinch of sea salt. Scrunch everything together and set aside.
  4. Prepare the chicken: Slice the chicken thighs into 2cm (¾ inch) strips and place them in a mixing bowl. Add the sweet smoked paprika, and ½ tablespoon of olive oil, and finely grate the lemon zest over it. Season with a pinch of salt and pepper, then toss to coat evenly.
  5. Cook the mushrooms and garlic: Heat 1 tablespoon of olive oil in a medium frying pan over high heat. Add the mushrooms and garlic, stirring occasionally, and fry for 4 minutes until softened and lightly golden.
  6. Add the quick pickle: Stir in half the quick pickle and fry for 1 minute before tipping the mixture onto a plate.
  7. Cook the chicken: Return the pan to the heat and add the prepared chicken strips. Fry for 5-6 minutes, stirring frequently, until golden and cooked through.
  8. Combine everything: Add the mushroom and onion mixture back to the pan along with the baby spinach. Stir well and cook until the spinach wilts.
  9. Finish the dish: Remove the pan from the heat, stir in the sour cream, and squeeze in the lemon juice. Season to taste with salt and pepper.
  10. Serve: Plate the chicken stroganoff with the brown rice and sprinkle with the remaining quick pickle for a tangy finish.

Notes

  • Slice chicken evenly: Cut the chicken into equal-sized strips (around 2cm/¾ inch) so they cook evenly and stay juicy.
  • Don’t overcrowd the pan: When frying mushrooms and chicken, cook in a single layer for proper browning. Overcrowding will make them steam instead of sear.
  • Quick pickle adds zing: Let the red onion pickle sit for at least 10 minutes before using it to enhance the flavor.
  • Adjust sour cream carefully: Stir in the sour cream off the heat to prevent it from splitting. Add a little at a time to reach your desired creaminess.
Keywords:Jamie Oliver​ Chicken Stroganoff

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