For the stroganoff
1 tbsp of oil
400g sliced chicken breasts/fillets
1 red onion (sliced into half moons)
225g sliced mushrooms of your choice
130g crème fraiche
250ml water with 1 chicken stock cube
1 tsp paprika
1 tbsp of Malt Extract

For the rice
200g long grain rice
2 tbsp of Malt Extract (to add to the water)

For the stoganoff
Heat a large non-stick frying pan with the oil, then add the sliced onion and cook gently for five minutes on a medium heat, until the onions have softened but not browned. Add the paprika, malt extract and chicken then fry for five minutes until it is sealed on all sides. Then add the mushrooms and cook gently until they start to soften. Add the stock to the pan and bring to the boil, reduce the heat and simmer uncovered for fifteen minutes, stirring from time to time. Before serving, add the Crème fraîche to the stroganoff, stir well and leave on very low heat to thicken slightly.

For the rice
Bring the water to a boil, add the rice and malt extract and bring back to the boil. Turn down to a gentle simmer and leave for 15 minutes stirring occasionally. Then strain through a sieve before serving.