Spicy Creamy Paprika Chicken (Printable Version)
Juicy chicken in rich paprika cream sauce, served with rice and parsley. Comforting, bold, and satisfying.
# What You'll Need:
→ Chicken and Vegetables
01 -
400 g chicken breast, cut into 2 cm cubes
02 -
2 tablespoons olive oil
03 -
3 garlic cloves, minced
04 -
1 medium onion, finely chopped
05 -
1 red bell pepper, sliced into strips
06 -
1 teaspoon smoked paprika
07 -
1/2 teaspoon red chili flakes (optional)
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon freshly ground black pepper
→ Creamy Sauce
10 -
200 ml heavy cream
11 -
1 tablespoon tomato paste
12 -
60 ml chicken broth
13 -
1 teaspoon paprika (sweet or hot)
14 -
2 tablespoons fresh parsley, finely chopped
→ To Serve
15 -
350 g cooked Basmati or Jasmine rice
# Steps To Follow:
01 -
Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook for 4–5 minutes until golden brown on all sides.
02 -
Stir in the minced garlic, chopped onion, and sliced red bell pepper. Sauté for 3–4 minutes until the vegetables are softened and fragrant.
03 -
Sprinkle in the smoked paprika, optional chili flakes, salt, and black pepper. Stir to evenly coat the chicken and vegetables with the spices.
04 -
Add tomato paste, chicken broth, and heavy cream to the skillet. Reduce the heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until the sauce thickens and clings to the chicken.
05 -
Taste and adjust seasoning if needed. Sprinkle with chopped fresh parsley.
06 -
Spoon the creamy paprika chicken over bowls of cooked rice and serve hot.
# Notes and Tips:
01 -
For a spicier dish, increase the amount of chili flakes or use hot paprika in the sauce.