Creamy Paprika Chicken and Rice
Chicken chunks simmered in a smoky paprika cream sauce with onion, garlic, and tomatoes and served over rice.
Equipment
- large skillet with lid
- Instant read thermometer
- Cutting board
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts cut into 1 inch chunks
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp cayenne pepper adjust to taste
- ½ tsp kosher salt
- 1 cup low sodium chicken broth
- ½ cup heavy cream
- ½ cup canned diced tomatoes drained
- 3 cup cooked white rice for serving
Instructions
Cooking
- Brown the chicken. Season the chicken with salt and cook it in the oil over medium high heat for 5 to 6 minutes until golden.
- Build the base. Stir in the onion for 3 minutes, then add the garlic, paprika, thyme, and cayenne for 30 seconds.
- Simmer. Add the broth and tomatoes, cover, and simmer for 12 minutes until the chicken reaches 165 degrees F.
- Add the cream. Lower the heat, pour in the cream, and simmer uncovered for 3 to 4 minutes until slightly thickened.
- Serve. Spoon over warm rice and garnish with parsley or green onions.
Notes
Substitutions: Use boneless skinless thighs or swap coconut cream for the heavy cream.
Tips: Keep the chunks even and the sauce at a gentle simmer after the cream goes in.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F. Do not freeze the cream sauce.