Description
How to make creamy paprika chicken with rice using tender chicken thighs and aromatic spices that creates the perfect one-pan comfort meal.
Ingredients
Scale
Chicken and Base
- 2 lbs bone-in chicken thighs, skin removed
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
Spices and Seasonings
- 3 tbsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 bay leaf
Liquids and Cream
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tbsp tomato paste
- 1 tbsp flour
- 2 tbsp fresh parsley, chopped
Instructions
- Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then brown for 4-5 minutes per side until golden. Transfer to a plate and set aside.
- Sauté Aromatics: In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant and aromatic.
- Build Flavor: Stir in both paprikas, thyme, and flour, cooking for 1 minute until fragrant. Add tomato paste and stir constantly for another minute to prevent burning.
- Add Rice: Pour in uncooked rice and stir to coat with the spice mixture for about 1 minute. This step helps the rice absorb all those beautiful flavors.
- Simmer Everything: Gradually add chicken broth while stirring, then nestle browned chicken back in. Add bay leaf, bring to a boil, then reduce heat to low and cover.
- Cook Through: Simmer covered for 20-25 minutes until rice is tender and chicken reaches 165°F internal temperature. Remove from heat and let stand 5 minutes before serving.
- Finish Creamy: Remove bay leaf and stir in heavy cream until well combined. Taste and adjust seasoning as needed, then garnish with fresh chopped parsley before serving warm.
Notes
- Don’t skip browning the chicken as it creates essential flavor depth.
- Store in airtight container in refrigerator for up to 3 days.
- Can substitute boneless thighs but reduce cooking time by 5-10 minutes.
- Add cream off heat to prevent curdling and maintain smooth texture.
- Let dish rest 5 minutes before serving for best consistency.
- Use long-grain rice to prevent mushiness and maintain perfect texture.
Allergy Information: Dairy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g