Creamy Tender Paprika Chicken
A delicious and comforting dish combining tender chicken pieces with a rich, creamy paprika sauce, served over rice.
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.
Notes
For extra flavor, marinate the chicken in paprika, salt, and pepper for an hour before cooking. Use fresh paprika for the best taste. For added heat, include cayenne pepper or red pepper flakes during cooking.