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:
- Heat the olive oil in a large pan over medium heat. Add the chicken and cook until browned. Remove the chicken and set 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 1 minute.
- Add the chicken stock and bring to a simmer. Scrape up any browned bits from the pan.
- Return the chicken to the pan and cook until heated through.
- Stir in the cream and simmer until the sauce thickens slightly.
- 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!