Creamy Paprika Chicken with Rice

paprika chicken

An easy recipe with the comfort of cream and the warmth of smoked paprika.

YIELD

4 Servings

TOTAL TIME

30 minutes

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Water 

680 g

680 mL /  3 cups

Basmati rice, rinsed

400 g / 14 oz 

 2 cups

Salt

5 g

1 tsp

Chicken, breast, skinless & boneless

900 g / 2 lb

4 breasts

Salt

2 g

½ tsp

Black pepper, freshly ground

1 g

½ tsp

Paprika, smoked 

2 g

1 tsp

Butter

30 g

2 tbsp

Butter

15 g

1 tbsp

Garlic, minced 

12 g

4 cloves

All-purpose flour 

5 g

1 tbsp

White wine

115 g

115 mL / ½ cup

Stock, vegetable or chicken 

65 g

65 mL / ½ cup

Heavy cream 

110 g

110 mL / ½ cup

Lemon juice

5 g

5 mL / 1 tsp 

Salt

2 g

½ tsp 

Paprika, smoked 

2 g

1 tsp

Spinach

60 g

2 cups 

METHOD

  1. In a saucepan, bring water to a boil. Stir in basmati rice and salt and return to a boil over medium-high heat.
  2. Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all liquid, about 20 minutes. 
  3. Remove from heat and let steam, covered, for 10 minutes. 
  4. Season chicken evenly with salt, black pepper and paprika.
  5. In a large skillet, melt butter over medium high heat. Add chicken and cook until golden, about 3 minutes per side. Remove chicken and set aside.
  6. In the same skillet, melt butter. Add garlic and cook, stirring frequently, until fragrant, about 2 minutes. Add all-purpose flour and mix well. 
  7. Add white wine and cook until alcohol evaporates, about 1 to 2 minutes. Stir in stock, heavy cream, lemon juice, salt and paprika. Simmer for about 2 minutes. 
  8. Add spinach and cook until wilted, about another 2 minutes. Return chicken to skillet and cook until internal temperature reaches 75°C / 165°F, about 3 to 5 minutes. 
  9. Using a fork, fluff the rice. Serve with chicken. 

NOTES

  • Chardonnay or Riesling are great choices for the wine used in the sauce

  • White wine vinegar is an ideal substitute for white wine, but needs to be diluted. A mix of 50% vinegar and 50% water is recommended

  • You should consistently be tasting for seasoning adjustments as you go

  • Alternatively, you can use skin-on chicken or chicken thighs, but cooking times will vary