Schnelle Hähnchen-Paprika-Pfanne mit Reis

Name: Schnelle Hähnchen-Paprika-Pfanne mit Reis
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Yield: 3
Cuisine: German
Ingredients: 1 tablespoon Olive Oil; 400 g Chicken Breast (cut into bite-sized pieces); 1 medium Onion (finely chopped); 2 cloves Garlic Cloves (minced); 1 medium Bell Pepper (preferably red or orange, deseeded and sliced); 250 ml Cremefine (or a light cooking cream alternative); 2 teaspoons Paprika Powder; 1 tablespoon Curry Powder; 0.5 teaspoon Salt (to taste); 0.25 teaspoon Black Pepper (to taste); 0.25 teaspoon Chili Flakes (to taste, or a pinch for heat); 2 tablespoons Fresh Parsley (chopped, for garnish); 200 g Basmati Rice (dry, prepare according to package instructions)

This quick and easy recipe features tender chicken breast and vibrant bell peppers in a creamy paprika-curry sauce, served alongside fluffy rice and fresh parsley. It's a perfect weeknight dinner that's full of flavor and comes together in no time.

#Easy

#Chicken

#One-Pan

#Dinner

#Lunch

#Rice

#Quick

#German

#Weeknight

#Paprika

#Curry

Preparation: Sliced Chicken Breast

Recipe Information

10m

Prep Time

21m

Cook Time

31m

Total Time

Servings

Easy

German

English

Nutrition (per serving)

590

Calories

48g

Protein

57g

Carbs

18g

Fat

Sautéing Chicken and Vegetables

Ingredients

Servings: 3

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

Creamy Paprika-Curry Sauce Simmering

Instructions

0/6 completed

1
Prepare the ingredients: Cut the chicken breast into bite-sized pieces. Finely chop the onion, mince the garlic cloves, and slice the bell pepper.
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10m
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Prepare the ingredients: Cut the chicken breast into bite-sized pieces. Finely chop the onion, mince the garlic cloves, and slice the bell pepper.
10m
Ensure all vegetables are uniformly cut for even cooking.
2
Cook the chicken: Heat the olive oil in a large pan or skillet over medium-high heat. Add the chicken breast pieces and cook for 5-7 minutes until lightly browned on all sides and cooked through. Remove the chicken from the pan and set aside.
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7m
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Cook the chicken: Heat the olive oil in a large pan or skillet over medium-high heat. Add the chicken breast pieces and cook for 5-7 minutes until lightly browned on all sides and cooked through. Remove the chicken from the pan and set aside.
7m
Don't overcrowd the pan; cook chicken in batches if necessary to ensure even browning.
3
Sauté the vegetables: In the same pan, add the chopped onion, minced garlic, and sliced bell pepper. Sauté for about 5 minutes until the vegetables are tender-crisp.
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5m
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Sauté the vegetables: In the same pan, add the chopped onion, minced garlic, and sliced bell pepper. Sauté for about 5 minutes until the vegetables are tender-crisp.
5m
Add a splash more olive oil if the pan seems too dry.
4
Season the dish: Return the cooked chicken to the pan with the vegetables. Stir in the paprika powder, curry powder, salt, black pepper, and chili flakes. Cook for 1 minute, stirring constantly, to toast the spices.
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1m
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Season the dish: Return the cooked chicken to the pan with the vegetables. Stir in the paprika powder, curry powder, salt, black pepper, and chili flakes. Cook for 1 minute, stirring constantly, to toast the spices.
1m
Adjust spice levels to your preference. For more heat, add extra chili flakes.
5
Simmer in cream sauce: Pour in the Cremefine (or cooking cream). Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
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7m
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Simmer in cream sauce: Pour in the Cremefine (or cooking cream). Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
7m
Keep the heat on medium-low to prevent the cream from splitting.
6
Serve: While the chicken mixture is simmering, prepare your Basmati rice according to package instructions. Serve the creamy chicken and bell pepper pan immediately with the cooked rice and garnish generously with fresh chopped parsley.
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1m
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Serve: While the chicken mixture is simmering, prepare your Basmati rice according to package instructions. Serve the creamy chicken and bell pepper pan immediately with the cooked rice and garnish generously with fresh chopped parsley.
1m
For an extra fresh touch, a squeeze of lemon juice can brighten the flavors before serving.