Creamy Tender Paprika Chicken with Rice in a Velvety Sauce
Creamy Tender Paprika Chicken with Rice in a Velvety Sauce
Creamy Tender Paprika Chicken with Rice in a Velvety Sauce is a delicious and comforting dish that combines tender chicken pieces with a rich and creamy sauce. The flavors of paprika bring warmth and a touch of earthiness that complement the creamy texture perfectly. It is an ideal meal for a family gathering or a cozy dinner at home. Let’s dive into why you should make this dish and how simple it is to prepare.
Why Make This Recipe
There are several reasons to love this recipe. First of all, it’s straightforward and suitable for cooks of all skill levels. Whether you’re a beginner or a seasoned chef, you’ll find this dish easy to make. The creamy sauce and flavorful spices make it a pleasing dish for everyone at the table. Plus, this recipe is quick to prepare, taking just about 30 minutes from start to finish. It’s perfect for those busy weeknights when you want to serve something special without spending hours in the kitchen. Best of all, it pairs wonderfully with rice, making it a complete meal that satisfies your hunger.
How to Make Creamy Tender Paprika Chicken with Rice in a Velvety Sauce
Ingredients:
- 450g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 15ml olive oil
- 15g butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5ml smoked paprika
- 2.5ml sweet paprika
- 125ml chicken stock
- 250ml cream (or use a mixture of cream and milk for a lighter version)
- Long-grain rice for serving
Directions:
- Heat the olive oil in a large pan over medium heat. Add the chicken and cook until browned. Remove the chicken from the pan and set it aside.
- In the same pan, add the butter and sauté the chopped onion until softened.
- Add the minced garlic and cook for 1 minute.
- Stir in the smoked paprika and sweet paprika. Cook for another minute.
- Pour in the chicken stock and bring everything to a simmer. Scrape up any browned bits from the bottom of the pan; this adds great flavor.
- Return the chicken to the pan and cook until it is heated through.
- Stir in the cream and let it simmer until the sauce thickens slightly.
- Serve the chicken and sauce over cooked rice.
How to Serve Creamy Tender Paprika Chicken with Rice in a Velvety Sauce
This dish is best served hot, fresh off the stove. Spoon the creamy chicken sauce generously over a bed of long-grain rice. You can also add a sprinkle of fresh herbs, like parsley, for a pop of color and a fresh taste. A side of steamed vegetables or a light salad will also enhance this meal.
How to Store Creamy Tender Paprika Chicken with Rice in a Velvety Sauce
To store leftovers, let the dish cool completely. Place it in an airtight container in the fridge. It can last for up to three days. To reheat, warm it gently in a pan over low heat, adding a splash of chicken stock or cream if it seems too thick.
Tips to Make Creamy Tender Paprika Chicken with Rice in a Velvety Sauce
- For extra flavor, marinate the chicken in paprika, salt, and pepper for an hour before cooking.
- Try to use fresh paprika as it can enhance the flavor more than store-bought.
- If you prefer a bit of heat, add some cayenne pepper or red pepper flakes when cooking the garlic.
Variation
You can easily make this dish your own. Try adding sliced bell peppers or mushrooms to the sauce. For a lighter option, you can substitute some cream with chicken broth or milk, making a delicious soup-like consistency.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use either chicken thighs or breasts based on your preference. Thighs tend to be juicier and more flavorful, but breasts will work just as well.
2. Is it necessary to use cream?
While cream makes the sauce rich and velvety, you can use half and half or even a mix of milk and cream for a lighter version.
3. Can I freeze this dish?
Yes, you can freeze the chicken and sauce separately from the rice. Just make sure to let everything cool before freezing. It can last for up to three months in the freezer.
Try making Creamy Tender Paprika Chicken with Rice in a Velvety Sauce tonight; it’s sure to become a favorite in your recipe collection! Enjoy your cooking!
Creamy Tender Paprika Chicken
Ingredients
Main Ingredients
- 450 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces Thighs are juicier; breasts can be used if preferred.
- 15 ml olive oil
- 15 g butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 ml smoked paprika For a smoky flavor.
- 2.5 ml sweet paprika
- 125 ml chicken stock
- 250 ml cream Or use a mixture of cream and milk for a lighter version.
- Long-grain rice for serving Cooked as per package instructions.
Instructions
Preparation
- Heat the olive oil in a large pan over medium heat.
- Add the chicken and cook until browned. Remove the chicken from the pan and set it aside.
- In the same pan, add the butter and sauté the chopped onion until softened.
- Add the minced garlic and cook for 1 minute.
- Stir in the smoked paprika and sweet paprika. Cook for another minute.
- Pour in the chicken stock and bring everything to a simmer, scraping up any browned bits from the bottom of the pan.
- Return the chicken to the pan and cook until heated through.
- Stir in the cream and let it simmer until the sauce thickens slightly.
Serving
- Serve the chicken and sauce over cooked rice.
- Optionally, sprinkle with fresh herbs like parsley for color and flavor.
