Creamy Paprika Chicken with Rice

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An easy recipe with the comfort of cream and the warmth of smoked paprika. Serve over rice or noodles.

INGREDIENTS

Time 30 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

RICE

  • 1 ½ cups Water
  • 1 cup White rice, long grain
  • ½ tsp Salt

CHICKEN

  • 2 lbs Chicken breast, boneless, skinless
  • ½ tsp Salt
  • ½ tsp Black pepper, freshly ground
  • 1 tsp Paprika, smoked
  • 2 tbsp Butter

PAPRIKA CREAM SAUCE

  • 1 tbsp Butter
  • 4 cloves Garlic, minced
  • 1 tbsp All-purpose flour
  • ½ cup White wine
  • ½ cup Stock, chicken or vegetable
  • ½ cup Heavy cream
  • 1 tsp Lemon juice
  • ½ tsp Salt
  • 1 tsp Paprika, smoked
  • 2 cups Spinach

METHOD

  • In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
  • Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all liquid, about 20 minutes.
  • Remove from heat and let steam, covered, for 10 minutes.
  • Season chicken evenly with salt, black pepper and paprika.
  • 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.
  • In the same skillet, melt butter. Add garlic and cook, stirring frequently, until fragrant, about 2 minutes. Add all-purpose flour and mix well.
  • 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.
  • 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.
  • 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

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