Creamy Paprika Chicken Rice (Print Version)
# Ingredients:
→ Chicken and seasoning
01 -
2 boneless, skinless chicken breasts
02 -
1 teaspoon salt
03 -
1 teaspoon black pepper
04 -
1 tablespoon smoked paprika
05 -
1 teaspoon dried thyme
→ Sauce
06 -
1 tablespoon olive oil
07 -
1 medium onion, finely chopped
08 -
3 cloves garlic, minced
09 -
1 cup chicken broth
10 -
1 cup heavy cream
→ Rice
11 -
1 cup long-grain rice
12 -
2 cups water
→ Garnish
13 -
Fresh parsley, chopped
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
02 -
Add minced garlic to the skillet and cook for another minute without burning.
03 -
Season both sides of the chicken breasts with salt, black pepper, smoked paprika, and thyme.
04 -
Increase heat to medium-high, add chicken breasts to the skillet, and cook 4-5 minutes per side until browned and cooked through. Remove from skillet and set aside.
05 -
Pour chicken broth into the skillet, scraping up browned bits from the bottom to enhance flavor.
06 -
Stir in heavy cream and bring mixture to a gentle simmer.
07 -
Reduce heat to low, return chicken breasts to the skillet, and simmer for 5-10 minutes to develop flavor and thicken sauce.
08 -
Rinse long-grain rice under cold water until water runs clear.
09 -
Combine rinsed rice and water in a medium saucepan. Bring to boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is tender.
10 -
Fluff the cooked rice with a fork and plate alongside the creamy paprika chicken. Garnish with chopped fresh parsley.
# Notes:
01 -
Rinsing the rice removes excess starch, resulting in fluffier grains.