The Ultimate Creamy Paprika Chicken with Rice You'll Crave (Print Version)
How to make succulent Creamy Paprika Chicken with a rich, smoky cream sauce and fluffy rice that your whole family will truly adore.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Hungarian
Dietary: Omnivore
# Ingredients:
→ Main Components
01 -
1.5-2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
02 -
1.5 cups long-grain white rice
03 -
3 cups chicken broth
04 -
1 cup heavy cream
05 -
2 tablespoons olive oil
06 -
1 large yellow onion, finely diced
→ Flavor Builders
07 -
4 cloves garlic, minced
08 -
3 tablespoons Hungarian sweet paprika
09 -
1 tablespoon tomato paste
10 -
2 tablespoons all-purpose flour
11 -
1/2 cup sour cream
→ Seasonings & Spices
12 -
1 teaspoon salt, or to taste
13 -
1/2 teaspoon black pepper, freshly ground
14 -
1/2 teaspoon dried thyme
→ Finishing Touch
15 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
Cut chicken into 1.5-inch pieces, dice the yellow onion finely. Cook long-grain white rice with 3 cups chicken broth until fluffy and tender. This sets up the base for our delicious Creamy Paprika Chicken with Rice.
02 -
Heat olive oil in a large skillet over medium-high heat. Sauté diced onion until caramelized and soft, about 5-7 minutes. Add minced garlic, then brown chicken pieces on all sides. Stir in paprika and dried thyme, cooking until fragrant.
03 -
Stir in all-purpose flour and tomato paste, cooking for one minute to remove any raw flour taste. Gradually whisk in the remaining chicken broth until the sauce begins to thicken and is smooth, ensuring no lumps.
04 -
Bring the sauce to a gentle simmer, then reduce heat to low. Cover the skillet and let it cook for 15-20 minutes, or until the chicken is tender and fully cooked through. Stir occasionally to prevent sticking.
05 -
Remove the skillet from heat. Stir in heavy cream and then gently fold in sour cream until fully emulsified and smooth. This creates the rich, velvety sauce for our Creamy Paprika Chicken with Rice.
06 -
Gently combine the creamy paprika chicken and its rich sauce with the fluffy cooked white rice. Ensure everything is well mixed for a harmonious and flavorful dish. Taste and adjust salt and pepper if needed.
07 -
Garnish generously with fresh chopped parsley. Serve your ultimate Creamy Paprika Chicken with Rice immediately and savor every comforting bite. Perfect for a cozy family dinner!
# Notes:
01 -
Prevent curdling by removing the skillet from heat before stirring in heavy cream and sour cream.
02 -
Store leftovers in an airtight container in the refrigerator for 3-4 days; discard if off smells appear.
03 -
For gluten-free, substitute all-purpose flour with a gluten-free blend or half the amount of cornstarch.
04 -
Serve immediately, garnished with parsley; it pairs perfectly with a crisp green salad or crusty bread.
05 -
Prepare the chicken and sauce up to 2 days ahead, storing separately from the rice for optimal texture.
# Tools You'll Need:
01 -
large skillet
02 -
pot with lid
03 -
cutting board
04 -
sharp knife
05 -
measuring cups
06 -
measuring spoons
07 -
whisk
08 -
spatula or wooden spoon
09 -
serving spoon
# Nutrition Facts (Per Serving):
Calories: 530
Total Fat: 29g
Total Carbohydrate: 43g
Protein: 28g