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Creamy Paprika Chicken with Tender Rice in a Velvety Sauce

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Creamy Paprika Chicken with Tender Rice in a Velvety Sauce is a hearty and flavorful one-pot meal featuring seasoned chicken simmered in a rich, smoky paprika cream sauce with tender long grain rice.

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 2 tsp paprika (smoked or sweet)
  • 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp olive oil or butter
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Season the chicken on both sides with salt, pepper, and paprika.
  2. Heat olive oil or butter in a large skillet over medium heat. Sear the chicken on both sides until golden brown and mostly cooked through. Remove and set aside.
  3. In the same pan, sauté the chopped onions and minced garlic until translucent and fragrant.
  4. Add rice to the pan and stir to coat in the oil and spices. Toast for 1-2 minutes.
  5. Pour in the chicken broth and stir well. Return the seared chicken to the pan, placing it on top of the rice.
  6. Cover the pan, reduce the heat to low, and simmer for 18-20 minutes, or until the rice is tender and chicken is cooked through.
  7. Uncover the pan and pour in the heavy cream. Stir gently to combine and let simmer for 3-5 more minutes until the sauce thickens.
  8. Garnish with chopped parsley and serve hot.

Notes

  • Use long grain white rice to avoid mushiness.
  • Smoked paprika adds a deeper flavor, but sweet paprika is a good mild alternative.
  • Add vegetables like peas, spinach, or bell peppers for extra nutrition and color.
  • To make dairy-free, use plant-based cream and oil.
  • Store leftovers in the fridge for up to 3 days and reheat with a splash of broth or cream if needed.

Nutrition

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