Ingredients:
450g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
15ml olive oil
15g butteru
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:
1. Heat the olive oil in a large pan over medium heat. Add the chicken and cook until browned. Remove the chicken and set aside.
2. In the same pan, add the butter and sauté the chopped onion until softened.
3. Add the minced garlic and cook for 1 minute.
4. Stir in the smoked paprika and sweet paprika. Cook for 1 minute.
5. Add the chicken stock and bring to a simmer. Scrape up any browned bits from the pan.
6. Return the chicken to the pan and cook until heated through.
7. Stir in the cream and simmer until the sauce thickens slightly.
8. 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!
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