Creamy Paprika Chicken with Fluffy Rice

Name: Creamy Paprika Chicken with Fluffy Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: European
Ingredients: 2 large Chicken breasts (approx. 600g, cut into bite-sized pieces); 1 cup Basmati rice (or other long-grain rice); 1.5 cups Chicken broth (for rice); 2 tablespoons Olive oil (divided); 1 medium Onion (finely chopped); 3 cloves Garlic (minced); 2 tablespoons Sweet paprika; 1 teaspoon Smoked paprika; 1 tablespoon All-purpose flour (optional, for thickening); 1 cup Chicken broth (for sauce); 0.5 cup Heavy cream (or sour cream); to taste Salt; to taste Black pepper; 2 tablespoons Fresh parsley (chopped, for garnish)

Indulge in a heartwarming and quick-to-prepare Creamy Paprika Chicken served alongside fluffy, perfectly cooked rice. This recipe features tender chicken pieces simmered in a rich and luscious sauce infused with sweet paprika, garlic, and cream, making it a perfect weeknight comfort food. It's a dish designed to impress with minimal effort, embodying a true love language through home-cooked deliciousness.

#Dinner

#Paprika Chicken

#Creamy Sauce

#Comfort Food

#Easy Dinner

#Weeknight Meal

#Chicken Recipe

#Rice Dish

#Homecooked

Seared Chicken Pieces

Recipe Information

15m

Prep Time

35m

Cook Time

50m

Total Time

Servings

Easy

European

English

Nutrition (per serving)

550

Calories

35g

Protein

50g

Carbs

25g

Fat

Creamy Paprika Sauce Simmering

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Chicken in Sauce

Instructions

0/7 completed

1
Rinse the rice thoroughly under cold water until the water runs clear. Combine the rinsed rice with 1.5 cups of chicken broth (or water) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until all liquid is absorbed and rice is fluffy. Let it rest, covered, for 5 minutes off the heat.
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25m
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Rinse the rice thoroughly under cold water until the water runs clear. Combine the rinsed rice with 1.5 cups of chicken broth (or water) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until all liquid is absorbed and rice is fluffy. Let it rest, covered, for 5 minutes off the heat.
25m
Do not lift the lid while the rice is cooking to ensure even steaming. Fluff with a fork before serving.
2
While the rice cooks, season the chicken pieces generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.
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10m
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While the rice cooks, season the chicken pieces generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.
10m
Avoid overcrowding the pan; cook chicken in batches if necessary to get a good sear.
3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
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5m
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Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
5m
Scrape up any browned bits from the chicken; these add extra flavor to the sauce.
4
Stir in the sweet paprika and smoked paprika. If using, sprinkle in the flour and cook for 1 minute, stirring constantly, to create a roux. This step helps thicken the sauce.
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2m
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Stir in the sweet paprika and smoked paprika. If using, sprinkle in the flour and cook for 1 minute, stirring constantly, to create a roux. This step helps thicken the sauce.
2m
Cooking the paprika briefly enhances its flavor but be careful not to burn it.
5
Pour in 1 cup of chicken broth, scraping the bottom of the pan to deglaze. Bring to a simmer and cook for 2-3 minutes until the sauce begins to thicken slightly. Reduce heat to low.
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5m
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Pour in 1 cup of chicken broth, scraping the bottom of the pan to deglaze. Bring to a simmer and cook for 2-3 minutes until the sauce begins to thicken slightly. Reduce heat to low.
5m
Ensure the broth is room temperature or warm to prevent clumping if using flour.
6
Stir in the heavy cream and return the seared chicken to the pan. Simmer for 3-5 minutes, allowing the chicken to warm through and the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.
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7m
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Stir in the heavy cream and return the seared chicken to the pan. Simmer for 3-5 minutes, allowing the chicken to warm through and the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.
7m
Do not boil the sauce vigorously after adding cream, as it can curdle. Gentle simmering is best.
7
Serve the creamy paprika chicken immediately over the fluffy basmati rice. Garnish with fresh chopped parsley.
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2m
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Serve the creamy paprika chicken immediately over the fluffy basmati rice. Garnish with fresh chopped parsley.
2m
A side of steamed green beans or a simple salad would complement this dish perfectly.