Creamy Paprika Chicken with Tender Rice
Description:
This dish is a comforting, one-pan meal featuring juicy, seasoned chicken simmered in a velvety paprika cream sauce served over tender, fluffy rice. It’s rich and savory, with a gentle smoky warmth from paprika, balanced by creamy textures and fragrant herbs. Ideal for weeknights or cozy dinners, it brings restaurant-quality flavor to your table with minimal effort.
Total Time:
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 4
Ingredients:
For the Chicken:
500g boneless chicken thighs or breasts (cut into chunks)
1 tbsp olive oil
1 tsp smoked or sweet paprika (or mix of both)
½ tsp garlic powder
Salt and pepper to taste
For the Creamy Paprika Sauce:
1 tbsp
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp tomato paste
1½ tsp smoked paprika
½ tsp chili flakes (optional)
200ml (¾ cup) chicken stock
200ml cooking cream or heavy cream
1 tsp Dijon mustard (optional, for depth)
Salt and black pepper to taste
Fresh parsley, for garnish
For the Rice:
1 tbsp butter or olive oil
1 cup long-grain white or basmati rice
2 cups water or chicken broth
Salt to taste
Instructions:
1. Cook the Rice:
Rinse rice until water runs clear.
In a saucepan, heat oil or butter over medium heat.
Add rice and toast lightly for 1–2 minutes.
Add water or broth, season with salt, bring to a boil.
Reduce heat to low, cover, and simmer 15 minutes.
Let stand 5 minutes off heat, then fluff with fork.
2. Sear the Chicken:
Toss chicken with paprika, garlic powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add chicken and cook until golden and cooked through (6–8 minutes). Remove and set aside.
3. Make the Sauce:
In the same pan, melt butter and add chopped onion. Sauté until soft.
Add garlic and tomato paste; cook for 1–2 minutes until fragrant.
Stir in paprika, chili flakes, and cook for another minute.
Pour in chicken stock, scraping the bottom of the pan.
Stir in cream and mustard; simmer gently for 3–5 minutes.
4. Combine:
Return cooked chicken to the pan and stir to coat in the creamy sauce.
Simmer together 5–7 minutes to thicken and blend flavors.
Taste and adjust seasoning.
5. Serve:
Plate the tender rice, spoon over the creamy paprika chicken, and garnish with fresh parsley.
Nutritional Info (Per Serving) (Estimated):
Component Amount
Calories ~520 kcal
Protein 32g
Carbohydrates 45g
Fat 26g
Saturated Fat 12g
Fiber 1.5g
Sodium ~400mg
Sugar 3g
Frequently Asked Questions:
Q: Can I use chicken breast instead of thighs?
A: Yes! Breast meat is leaner but works well. Just don’t overcook it to keep it juicy.
Q: Is this dish spicy?
A: The base is mild. If you add chili flakes, it will have a slight kick. Adjust to your preference.
Q: Can I make it dairy-free?
A: Yes, substitute the cream with coconut cream or a dairy-free cooking cream.
Q: What can I use instead of rice?
A: Mashed potatoes, quinoa, or buttered noodles pair nicely with the creamy sauce.
Q: How do I store and reheat leftovers?
A: Store in an airtight container for 3 days in the fridge. Reheat gently on the stovetop or in the microwave with a spl
ash of water or broth.