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Creamy Paprika Chicken with Tender Rice in a Velvety Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 72 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

Creamy Paprika Chicken with Tender Rice is a comforting and flavorful one-pan dish featuring bite-sized chicken pieces cooked to golden perfection and simmered in a rich, velvety sauce made from smoked and sweet paprika, garlic, and heavy cream. Served over fluffy white rice and garnished with fresh parsley, this meal offers a delicious balance of smoky, creamy, and savory flavors perfect for a quick weeknight dinner.

Ingredients

For the Chicken and Sauce

  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sweet paprika
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • Salt and black pepper, to taste
  • 1 tablespoon chopped fresh parsley (for garnish)

For Serving

  • 2 cups cooked white rice

Instructions

  1. Brown the Chicken: Heat olive oil and butter in a large skillet over medium heat. Add the bite-sized chicken pieces and cook until they are golden brown on all sides, about 5 to 6 minutes. Remove the chicken from the skillet and set aside to rest.
  2. Sauté Onions and Garlic: In the same skillet, add the finely chopped onion and sauté for approximately 3 minutes until soft and translucent. Then, add the minced garlic and cook for an additional 30 seconds, releasing their aromas.
  3. Add Paprika Spices: Stir in the smoked paprika and sweet paprika, allowing the spices to toast gently in the skillet for about 30 seconds to develop their flavor.
  4. Deglaze and Reduce: Pour in the chicken broth, bring the mixture to a gentle simmer, and let it reduce slightly for 2 to 3 minutes to concentrate the flavors.
  5. Simmer Chicken in Creamy Sauce: Lower the heat, return the browned chicken to the skillet, then pour in the heavy cream. Stir to combine thoroughly and let the mixture simmer gently for 8 to 10 minutes, until the chicken is fully cooked through and the sauce has thickened to a velvety consistency.
  6. Season and Garnish: Season with salt and black pepper to taste. Serve the creamy paprika chicken over a bed of fluffy cooked white rice and garnish with chopped fresh parsley for a burst of color and freshness.

Notes

  • You can substitute chicken thighs with chicken breasts if you prefer leaner meat.
  • For a spicier kick, add a pinch of cayenne pepper along with the paprika.
  • Use low-fat cream or milk for a lighter version, keeping in mind the sauce consistency may vary.
  • Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://slsrecipes.com/creamy-paprika-chicken-with-tender-rice-in-a-velvety-sauce-recipe-2/