Creamy Paprika Chicken with Tender Rice in a Velvety Sauce
A delicious dish combining succulent chicken in a creamy paprika sauce served with tender rice. Perfect for family dinners.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, cut into bite-sized pieces
- 1 cup rice (long grain or basmati)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 piece bell pepper, chopped Any color works
- 2 tablespoons paprika (sweet or smoked) For flavor
- 1 cup heavy cream For that rich sauce
- 2 cups chicken broth Low-sodium is best
- 2 tablespoons olive oil For sautéing
- to taste Salt and pepper
- to taste Fresh parsley, for garnish
Instructions
Cooking Instructions
- In a large skillet, heat olive oil over medium heat. Add the chicken pieces, seasoning them with salt, pepper, and paprika. Sauté for about 5-7 minutes until they start to brown.
- Toss in the chopped onion, garlic, and bell pepper. Cook for an additional 3-4 minutes, allowing the veggies to soften up and release their delicious flavors.
- Stir in the rice, ensuring it’s well-coated with the chicken and the fragrant spices. Cook for 2 minutes to toast the rice slightly.
- Pour in the chicken broth and stir. Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for around 15 minutes, or until the rice is tender and has absorbed most of the liquid.
- Pour in the heavy cream, stirring well to integrate it into the dish. Allow it to simmer for another 5 minutes, letting the flavors meld beautifully.
- Remove from heat, sprinkle fresh parsley on top, and serve hot. Enjoy this creamy goodness with your loved ones!
Notes
For lighter options, substitute heavy cream with half-and-half or a plant-based cream alternative. Let the chicken brown for extra flavor. Stir well before adding broth to prevent rice clumping. Store leftovers in an airtight container for up to 3 days in the fridge or 2 months in the freezer.