Description
Whip up a comforting Creamy Paprika Chicken with Rice dish! This easy, flavorful recipe brings warmth to your table, perfect for a satisfying weeknight meal.
Ingredients
Scale
- Main Players:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup long-grain white rice
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 cups chicken broth (low sodium)
- 1/2 cup heavy cream
- Flavor Boosters & Essentials:
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tbsp smoked paprika
- 1 tbsp sweet paprika
- 1 tsp dried thyme
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
Instructions
- Prep the Chicken & Aromatics:: Okay, first things first, pat those chicken thighs super dry with paper towels. This helps them get a beautiful sear, which means more flavor for our Creamy Paprika Chicken. Cut ’em into bite-sized pieces, about 1-inch chunks. Then, dice your onion and mince your garlic. I always get a little teary-eyed with the onion, but it’s worth it! Get all your spices measured out too; it makes cooking so much smoother. Honestly, this is where I usually forget to salt the chicken *before* searing, so don’t be like me!
- Sear the Chicken:: Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add a splash of olive oil and a knob of butter. Once it’s shimmering, add your chicken pieces in a single layer, without overcrowding the pan. You want a nice golden-brown crust! This step builds so much flavor, so don’t rush it. Sear in batches if you need to, then remove the chicken to a plate. I’ve definitely tried to cram too much chicken in and ended up steaming it instead of searing – oops, learn from my impatience!
- Build the Flavor Base:: Reduce the heat to medium. Add the diced onion to the skillet and cook until softened and translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pan – that’s pure gold, flavor-wise! Then, toss in the minced garlic and cook for just another minute until fragrant. Oh, the smell right now is just heavenly; it’s the start of something wonderful. Don’t let the garlic burn!
- The Paprika Magic:: Sprinkle the smoked paprika, sweet paprika, dried thyme, and flour over the onions and garlic. Stir it all together for about a minute, letting the spices bloom. This step is crucial for deepening the flavors of our Creamy Paprika Chicken. The kitchen will start to smell amazing, like a cozy autumn evening. I once added the paprika too early with the chicken and it burned, making the whole dish bitter. Lesson learned: bloom the spices gently!
- Simmer & Thicken the Creamy Paprika Chicken Sauce:: Pour in the chicken broth, stirring constantly to scrape up any bits and prevent lumps from the flour. Bring it to a gentle simmer, then return the seared chicken to the pan. Reduce the heat to low, cover, and let it simmer for about 10-15 minutes, or until the chicken is cooked through and tender. This is where the sauce really thickens and the flavors meld. I love how the sauce coats the chicken; it’s just so comforting.
- Finish with Cream & Serve:: Remove the lid and stir in the heavy cream. Let it gently warm through for a couple of minutes – don’t boil it after adding the cream, or it might curdle! Season with salt and black pepper to taste. While the chicken simmers, cook your rice according to package directions. Serve generous portions of the Creamy Paprika Chicken over fluffy white rice, garnished with fresh parsley. It should look rich, smell incredible, and taste like pure comfort. Enjoy, hon!