Creamy Paprika Chicken with Tender Rice in a Velvety Sauce –

• 分量: serves: 4
• 調理時間: 10mins
• 総時間: 35mins

材料

4 boneless, skinless chicken thighs or breasts

1 tablespoon olive oil

1 tablespoon butter

1 1/2 teaspoons sweet paprika (smoked or hot optional)

Salt and pepper, to taste

1 cup long grain white rice (uncooked)

1/2 small onion, finely chopped

3 cloves garlic, minced

2 cups chicken broth

1/2 cup heavy cream

1/2 teaspoon dried thyme or parsley

1/4 cup grated Parmesan cheese (optional for richness)

Fresh parsley, for garnish

手順

season & sear

Pat chicken dry. Season both sides with salt, pepper, and paprika. In a large skillet or deep sauté pan, heat olive oil and butter over medium heat. Sear chicken 3–4 minutes per side until golden. Remove and set aside.

sauté aromatics

In the same pan, add onion and garlic. Sauté 2–3 minutes until fragrant and softened.

cook rice

Add uncooked rice, stir to coat. Pour in chicken broth, thyme, and a pinch more paprika. Stir and bring to a low simmer.

add chicken & simmer

Nestle chicken back into the pan. Cover and simmer on low for 18–20 minutes, or until rice is tender and liquid is mostly absorbed.

finish with cream

Stir in heavy cream and Parmesan (if using), letting it gently warm through. Simmer uncovered 2–3 minutes until sauce thickens slightly.

serve

Garnish with chopped parsley and a little extra paprika on top. Serve hot.

tips:

Use smoked paprika for a deep, smoky flavor

Add spinach or mushrooms for extra veggies

Swap cream for half-and-half for a lighter version

prep time: 10 mins | cook time: 30 mins