Creamy Tender Paprika Chicken with Rice

 

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)

👉Instructions:

✅️1. Heat the olive oil in a large pan over medium heat. Add the chicken and cook until browned. Remove the chicken and set aside.

✅️2. In the same pan, add the butter and sauté the chopped onion until softened.

✅️3. Add the minced garlic and cook for 1 minute.

✅️4. Stir in the smoked paprika and sweet paprika. Cook for 1 minute.

✅️5. Add the chicken stock and bring to a simmer. Scrape up any browned bits from the pan.

✅️6. Return the chicken to the pan and cook until heated through.

✅️7. Stir in the cream and simmer until the sauce thickens slightly.

✅️8. Serve the chicken and sauce over cooked rice.

↪️Tips:

🔹️- Use long-grain rice for this recipe.

🔹️- Adjust the amount of cream to your desired sauce consistency.

🔹️- Garnish with chopped fresh herbs, if desired.

◾️Enjoy your delicious Creamy Paprika Chicken with Tender or Sticky Rice!