Creamy Paprika Chicken with Rice

Tender chicken in a silky sweet paprika and soured cream sauce over fluffy long grain rice.

TIME BREAKDOWN
Prep: 10 min
Cook: 20 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 300g long grain rice
  • 2 tbsp vegetable oil
  • 500g skinless chicken breast, cut into bite-sized pieces
  • 1 onion, finely chopped
  • 1 red pepper, diced
  • 2 tsp sweet paprika
  • 2 tbsp tomato purée
  • 200ml chicken stock
  • 150ml soured cream
  • 1 tbsp chopped fresh parsley
  • Salt and black pepper to taste

Method

  1. Cook the rice in plenty of salted boiling water for 10 to 12 minutes, then drain.

  2. Heat the oil in a deep frying pan over a medium-high heat. Season the chicken and brown for 4 minutes. Remove to a plate.

  3. Add the onion and pepper to the pan and cook for 4 minutes until soft. Stir in the paprika and tomato purée for 1 minute.

  4. Pour in the stock, bring to a simmer and return the chicken. Cook for 5 minutes until the chicken is cooked through.

  5. Lower the heat and stir in the soured cream. Warm through for 1 minute without boiling.

  6. Serve over the rice, scattered with parsley.