Preparation time: 15 min
Cooking time: 20 min
Servings: 2–3
Calories per serving: ~520 kcal
Ingredients
For the Chicken:
300g boneless chicken breast 🍗, cut into bite-sized pieces
1 tbsp olive oil 🫒
1 tsp smoked paprika
Salt & pepper 🧂
For the Sauce:
1 tbsp butter 🧈
1 onion 🧅, finely chopped
1 red bell pepper 🌶️, sliced into strips
2 cloves garlic 🧄, minced
1 tsp smoked paprika
½ tsp sweet paprika
150ml chicken broth 🍗💧
150ml heavy cream 🥛
1 tbsp tomato paste
Salt & pepper 🧂
For the Rice:
1 cup basmati rice 🍚
2 cups of water 💧
Pinch of salt 🧂
Garnish:
Fresh parsley 🌿, chopped
Instructions
Cook rice in salted water until fluffy; set aside. Season chicken with paprika, salt, and pepper. Heat olive oil in a skillet and brown chicken pieces; remove.remove. In the same pan, melt butter, sauté onion, pepper, and garlic until softened. Stir in both paprikas and tomato paste, then add chicken broth and simmer for 3–4 minutes. Pour in cream, return chicken, and cook until sauce thickens. Serve hot with rice, sprinkled with parsley.
Notes & Variations
Add mushrooms for extra depth.
Swap cream for coconut milk for a dairy-free version.
Serve with pasta instead of rice for variety