Description
How to make creamy paprika chicken with rice using tender chicken thighs and aromatic spices that creates the perfect weeknight comfort meal.
Ingredients
Scale
Chicken and Base
- 2 lbs chicken thighs, bone-in, skin-on
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
Spices and Seasonings
- 3 tbsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Rice and Liquid
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1/2 cup heavy cream
- 2 tbsp tomato paste
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
Instructions
- Brown Chicken: Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown skin-side down for 5-6 minutes until golden and crispy.
- Sauté Vegetables: Remove chicken and set aside. Add onion and bell pepper to the same pot, cooking for 5 minutes until softened. Add garlic and cook 1 minute more until fragrant.
- Add Spices: Stir in both paprikas, thyme, tomato paste, salt, and pepper. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning the delicate paprika.
- Toast Rice: Add rice to the pot and stir for 2-3 minutes until lightly toasted and coated with the spice mixture. This step adds incredible depth to the final dish.
- Add Liquid: Pour in chicken broth and add bay leaf, scraping up any browned bits. Nestle chicken back in skin-side up, bring to a boil, then reduce to low heat.
- Simmer Covered: Cover and simmer for 20-25 minutes until rice is tender and chicken reaches 165°F. Don’t lift the lid too often or you’ll lose precious steam.
- Finish Creamy: Remove bay leaf and stir in heavy cream gently. Let rest 5 minutes off heat, then garnish with fresh parsley before serving this golden, creamy masterpiece.
Notes
- Don’t burn the paprika during the spice-cooking step or it becomes bitter.
- Store in airtight container in refrigerator for up to 3 days.
- Substitute coconut milk for heavy cream to make dairy-free.
- Serve with crusty bread to soak up the delicious sauce.
- Let rice rest 5 minutes off heat before serving for best texture.
- Use bone-in thighs for maximum flavor and juiciness.
Allergy Information: Dairy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g