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1 Chicken Stroganoff – Gluten Free

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Chicken Stroganoff – Gluten Free

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Ingredients

6 portion(s)

3 cloves Garlic

  • 3 cloves garlic
  • 1 piece brown onion, halved & sliced
  • 2 pieces carrots, cut in to thin strips (2mm wide)
  • 1 piece small red capsicum, cut into strips (2mm wide)
  • 600 grams chicken breast, cut into strips ( about 2cm wide)
  • 7 pieces Mushrooms sliced
  • 300 grams Lite sour cream
  • 3 tsp sweet paprika, ground
  • 1 tsp chicken stock, made in TM
  • 3 tbsp tomato paste
  • 2 tbsp Soy Sauce (GF), (Fountain Brand is GF)
  • 350 grams basmati rice
  • 1050 grams water
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5

Recipe's preparation

  1.  


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    Prepare all sliced ingredients – carrots, onions, capsicum and mushrooms.


     


    Place peeled garlic into TM Mixer bowl. Chop Speed 7, 3 seconds. Scrapped chopped garlic into a small container for later.


     


    Measure 350gms rice in TM basket and then wash by running water through the rice until it runs clear.


     


    Place TM basket with rice into TM Mixer bowl. Add 900gm water.


     


    Place Varoma on top and add the cut chicken and garlic, ensuring you don’t cover all the holes to allow the steam to escape. Sprinkle the paprika over the chicken.


     


    Place sliced onion and carrots (cut into strips) into the top tray of the Varoma. Put lid on top and Cook on Varoma temperature, speed 4 for 12 minutes.


     


    Lift the tray with the onions & carrots and give the chicken a stir to help with the cooking. Replace the tray, then add sliced Capsicum to top tray and replace lid. Cook on Varoma temperature, speed 4 for 10 minutes


     


    When rice is cooked transfer to Warmer and cover. Tip out the remaining water out from the TM Mixing bowl and rinse bowl. (Do not clean just rinse it)


     


    Place 100ml of hot water in the TM Mixing bowl and the butterfly attachment.


     


    Place Chicken, onions, carrots, capsicum and sliced mushrooms into the TM Mixing bowl ensuring you scrap the garlic in as well.


     


    Add on top the Sour Cream, Chicken Stock,Tomato Paste and Soy Sauce to the TM Mixing Bowl.   Cook counterclock, speed 1 at 70°C for 4 minutes.


     


    Add 50gm of Water, then gently give the chicken a stir. Cook counterclock, speed 1 at 80°C for 3 minutes.


     


     


     


    Serve with reserved rice.  Enjoy.


     


     


     


     


     

10

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11

Tip

You can use brown rice but this will increase the cooking time by 15 minutes.









This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Bland, veg hard - i'd cut

    Submitted by moomin on 2. September 2014 - 12:01.

    Bland, veg hard - i'd cut them v fine next time. would add more tom paste than ewcommended. lovely tender meat and great its cooked al in one. good if u like bland. hubby and miss 2 didnt like. thanks for posting.

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  • This was nice.Will make

    Submitted by Micanjo1971 on 28. August 2014 - 15:05.

    This was nice.Will make again.

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  • Robinahaines

    Submitted by rafiqtanni on 23. August 2014 - 04:00.

    Robinahaines

    Absolutely delicious - thanks for sharing! 

    thanks

     

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  • Beautiful recipe.. yummoo.

    Submitted by mum-o-5 on 1. August 2014 - 09:53.

    Beautiful recipe.. yummoo. Thanks 

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  • It tastes very nice and the

    Submitted by guest on 3. July 2014 - 09:55.

    It tastes very nice and the recipe worked well. It just didn't really taste like "Stroganoff" more like chicken with a creamy tomato-paprika sauce. But as I said, it was really nice!

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  • Absolutely delicious - thanks

    Submitted by Robinahaines on 16. June 2014 - 17:13.

    Absolutely delicious - thanks for sharing! 

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  • I used coconut cream instead

    Submitted by Kylie Griffin on 24. May 2014 - 13:27.

    I used coconut cream instead of the sour cream to make this diary free and it was super delicious. tmrc_emoticons.)

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