CentMenu / Dinner · Lunch
Paprika chicken with rice
Sweet peppers and a splash of cream make a mild paprika sauce for chicken and rice.
Ingredients
4 servings · US + metric
- 1.32 lb (600 g) boneless chicken thighs
- 10.58 oz (300 g) long-grain rice
- 2 red bell peppers
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) sunflower oil
- 2¾ tsp (6 g) sweet paprika
- 8.82 oz (250 g) passata
- 0.34 cup (80 ml) cooking cream
- ½ tsp (3 g) salt
Let’s cook
Remove any bones from 1.32 lb (600 g) boneless chicken thighs, then cut the meat into bite-size pieces.
Heat 1¾ tbsp (25 ml) sunflower oil in a wide pan over medium-high heat; brown the chicken for 6 minutes, turning, then transfer to a plate.
Slice 1 onion and 2 red bell peppers, mince 2 garlic cloves and sauté in the same pan over medium heat for 6 minutes.
Stir in 2¾ tsp (6 g) sweet paprika for 30 seconds; return the chicken, add 8.82 oz (250 g) passata, ½ tsp (3 g) salt and a splash of water and simmer over low heat for 15 minutes.
Meanwhile, cook 10.58 oz (300 g) long-grain rice in a pot of boiling water over medium heat for 18 minutes, or as directed on the package; drain.
Check the chicken reaches 165 °F (74 °C), stir in 0.34 cup (80 ml) cooking cream and warm gently for 2 minutes; serve with the rice.