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Creamy Paprika Chicken & Rice

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

Rice:
  • 250g (1¼ cups) long-grain white rice
  • 475ml 2 cups water
  • ½ tsp salt
Chicken & Stew:
  • 700g (1½ lb) boneless, skinless chicken breasts, cut into large chunks
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp sweet paprika
  • 2 tbsp olive oil (divided)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 large red bell pepper, cut into chunky pieces
  • 1 large green bell pepper, cut into chunky pieces
  • 1 tbsp tomato paste
  • 1½ tsp sweet paprika
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • 400g (14 oz) canned chopped tomatoes
  • 350ml (1½ cups) chicken stock
  • Salt and black pepper, to taste
  • 4 tbsp finely chopped fresh parsley (for garnish)

Method
 

  1. Cook the Rice: Rinse the rice under cold water until the water runs mostly clear. In a saucepan, combine the rice, water, and ½ tsp salt. Bring to a boil, then cover and reduce the heat to low. Let it cook for about 15 minutes. Remove from heat and let it rest, covered, for 10 minutes before fluffing with a fork.
  2. Season the Chicken: While the rice cooks, pat the chicken dry. Season the chunks evenly with 1 tsp salt, black pepper, and 1 tsp sweet paprika.
  3. Sear the Meat: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Sear the chicken in batches for 2–3 minutes on each side until lightly golden. Transfer the browned chicken to a plate.
  4. Sauté the Aromatics: Add the remaining 1 tbsp olive oil to the skillet. Toss in the chopped onion and sauté for 3–4 minutes until soft. Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Add the Peppers: Toss in the chunky bell pepper pieces and sauté for 4–5 minutes until they begin to soften.
  6. Toast the Spices: Stir in the tomato paste, sweet paprika, smoked paprika, and dried oregano. Cook for 30–60 seconds, stirring constantly, to enhance the flavors.
  7. Build the Sauce: Pour in the canned chopped tomatoes and chicken stock. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let the mixture simmer gently for 8 minutes.
  8. Finish the Stew: Return the seared chicken (along with any resting juices on the plate) to the skillet. Simmer for an additional 8–12 minutes, or until the sauce becomes glossy and the chicken is fully cooked through.
  9. Garnish and Serve: Taste the sauce and adjust salt and pepper if necessary. Sprinkle fresh parsley on top and serve hot alongside a generous scoop of the fluffy white rice.

Notes

Spicy Kick: For a bit of heat, add a pinch of crushed red pepper flakes along with the paprika.
Vegetable Swaps: You can easily swap or add other vegetables like zucchini, carrots, or mushrooms to the stew.
Make Ahead: For even deeper flavor, marinate the raw chicken in the salt, pepper, and sweet paprika overnight in the fridge before cooking.
Serving Suggestion: This stew pairs wonderfully with thick, crispy bread for dipping!