Vikhroli Cucina

Grilled Chicken With Paprika Sauce And Brown Rice Pilaf

12 July 2016 , 0 comments / 3 likes
Are your lovingly-prepared lunch boxes returning home untouched? Are meal times turning into a nightmare for you and your tot? Here is the second lip-smacking recipe from Chef Rakhee Vaswani’s cookbook Picky Eaters specially made for little ones who turn up their noses at healthy food. Packed with flavour, these healthful recipes make for great lunch-box ideas!  Try them out and watch your picky darling come back for seconds and thirds!

After last week’s Oats and Moong Dal Tikki Frankie, we bring to you this succulent chicken recipe served with a savoury paprika spiked sauce and delicious pilaf. We are certain that your little one will look forward to lunch time!
Grilled Chicken
For the marinade
Chicken leg (boneless) 250 gms,
Mixed herbs 1 teaspoon
Pepper powder and salt to taste
Garlic paste 1 tablespoon
Olive oil 1 tablespoon
Balsamic vinegar a few drops
Oats 2 tablespoons

Marinate the chicken in the above ingredients for 20 minutes and coat it in oats. Sauté or grill the chicken in a pan till done. It should get a nice glaze. Keep aside.

For the paprika sauce
Chopped onion 1
Tomato puree 1 cup
Paprika 5 teaspoon (Chilli Flakes/Paprika Powder)
Butter 4 tablespoon
Fresh cream or labneh (Greek yoghurt) 75 ml
Tomato paste 1 tablespoon
Mushroom 4 to 6, sautéed in butter
Stock  cup
Chopped parsley 1 tablespoon
Flour 2 tablespoons
Red Wine 30 ml (Optional. Only if you want to tweak the recipe for adults)
Salt and pepper to taste


In a pan, sauté the mushrooms with a little butter and keep aside. In the same pan, fry the onions in butter or oil and sprinkle the paprika flakes. Add the flour and cook well. Add the tomato puree and season with salt and pepper. Add wine, some stock and cook for a few minutes. (Don’t add the wine if you are cooking for children) Add the mushrooms, fresh cream/labneh and parsley.

For the spinach brown rice pilaf
Boiled brown rice 1 cup
Spinach puree 2 tablespoons
Minced garlic 1 tablespoon
Olive oil 2 tablespoons
Salt and pepper to taste

Sauté the garlic in olive oil and add the spinach puree. Add the rice and season with salt and pepper.

Place a ring mould on a plant and put the cooked rice in it. Pack it tightly with the help of a spoon. Demould it carefully so that it comes out intact. Spoon the paprika sauce around the rice. Place the grilled chicken on top of it. Serve hot.

Images sourced from Chef Rakhee Vaswani

About the Book:
In Picky Eaters, celebrity chef and culinary expert Rakhee Vaswani guides parents and kids on how they can make everyday food healthy, yet yummy. This unique recipe book aims to provide a platform to explore the importance of good childhood nutrition and the role parents play in establishing the foundation of the right nutrition for their children.