Smoky Creamy Paprika Chicken with Sweet Peppers & Steamed Rice

Smoky Creamy Paprika Chicken with Sweet Peppers & Steamed Rice

ByLaura

There’s something magical about the way paprika’s smoky aroma mingles with tender chicken, sweet peppers, and a luscious creamy sauce. This dish is like a warm hug in a bowl, pairing rich flavors with a comforting bed of fluffy steamed rice. Every forkful offers a balance of spice, sweetness, and creaminess that will make you close your eyes and savor each bite. Trust me, you’re going to love this.

Behind the Recipe

This recipe was born out of a rainy evening when I craved something that felt both cozy and indulgent. My grandmother used to make a paprika chicken stew that filled the entire house with a sweet-smoky aroma, and I wanted to recreate that memory with a modern twist. By adding cream, sweet peppers, and serving it over rice, I found the perfect balance of nostalgia and comfort food luxury.

Recipe Origin or Trivia

Paprika chicken has deep roots in Central and Eastern European cooking, particularly in Hungarian cuisine where paprika reigns supreme. The spice, made from ground sweet red peppers, adds not just flavor but a striking color that turns any dish into a visual feast. Traditionally, it’s served with dumplings or noodles, but the pairing with steamed rice is a gentle nod to more global influences, making it a versatile comfort dish across cultures.

Why You’ll Love Smoky Creamy Paprika Chicken with Sweet Peppers & Steamed Rice

Versatile: Works beautifully for a casual family dinner or an elegant weekend gathering.
Budget-Friendly: Uses affordable, everyday ingredients without compromising on flavor.
Quick and Easy: Ready in under an hour, with most of the work done in one pan.
Customizable: Adjust the spice level, swap vegetables, or use your preferred protein.
Crowd-Pleasing: Smoky, creamy, and colorful—everyone finds something to love.
Make-Ahead Friendly: Tastes even better when made a day in advance as flavors meld.
Great for Leftovers: Easily reheats without losing its creamy texture.

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Smoky Creamy Paprika Chicken with Sweet Peppers & Steamed Rice

Smoky Creamy Paprika Chicken with Sweet Peppers & Steamed Rice

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Fusion
  • Diet: Gluten Free
Print Recipe

Description

A comforting and flavorful dish where tender chicken simmers in a smoky paprika cream sauce with sweet peppers, served over fluffy steamed rice.

Ingredients

Scale
  • 800 g Boneless Skinless Chicken Thighs
  • 2 large Sweet Red Bell Peppers, thinly sliced
  • 1 large Yellow Onion, finely chopped
  • 3 Garlic Cloves, minced
  • 2 tbsp Smoked Paprika
  • 2 tbsp Olive Oil
  • 250 ml Chicken Broth
  • 200 ml Heavy Cream
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 4 cups Steamed White Rice, cooked

Instructions

  1. Preheat skillet over medium heat.
  2. Season chicken with salt, pepper, and smoked paprika.
  3. Add olive oil to skillet, sauté onions and garlic until fragrant.
  4. Sear chicken pieces until golden on both sides.
  5. Pour in chicken broth, cover, and simmer for 20 minutes, adding sweet peppers in the last 10 minutes.
  6. Stir in heavy cream and simmer for 2–3 minutes until sauce thickens.
  7. Spoon over steamed rice and serve immediately.

Notes

  • Use fresh, high-quality paprika for best flavor.
  • Do not boil cream to prevent splitting.
  • For more spice, add a pinch of cayenne pepper.

Nutrition

  • Serving Size: 1 plate
  • Calories: 520
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 28g
  • Saturated Fat: 13g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 34g
  • Cholesterol: 140mg

Keywords: smoky paprika chicken, creamy chicken recipe, sweet peppers chicken, rice dinner idea

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Chef’s Pro Tips for Perfect Results

Start with high-quality paprika, as freshness makes all the difference in flavor and color.
Sear the chicken well to develop depth before adding liquids.
Add the cream at the very end to keep it from splitting.
Simmer gently—boiling will toughen the chicken and mute the smoky notes.
Serve immediately after cooking for the best texture and flavor.

Kitchen Tools You’ll Need

Large Skillet or Sauté Pan: For browning chicken and building the sauce.
Wooden Spoon: Gentle on your pan and perfect for stirring sauces.
Measuring Cups and Spoons: To ensure flavor balance.
Rice Cooker or Pot with Lid: For fluffy steamed rice.
Chef’s Knife: For clean, precise cuts of chicken and vegetables.

Ingredients in Smoky Creamy Paprika Chicken with Sweet Peppers & Steamed Rice

In this recipe, each ingredient plays its part to create a harmony of flavors and textures that’s irresistible.

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  1. Boneless Skinless Chicken Thighs: 800 g, tender and juicy with rich flavor.
  2. Sweet Red Bell Peppers: 2 large, sliced thin for sweetness and vibrant color.
  3. Yellow Onion: 1 large, finely chopped to build the flavor base.
  4. Garlic Cloves: 3, minced for a fragrant depth.
  5. Smoked Paprika: 2 tablespoons, the star spice that brings warmth and color.
  6. Olive Oil: 2 tablespoons, for searing and sautéing.
  7. Chicken Broth: 250 ml, to create a savory sauce base.
  8. Heavy Cream: 200 ml, for luscious creaminess.
  9. Salt: 1 teaspoon, to enhance flavors.
  10. Black Pepper: ½ teaspoon, for gentle heat.
  11. Steamed White Rice: 4 cups cooked, to serve as the perfect bed for the chicken.

    12. Ingredient Substitutions

    Chicken Thighs: Use chicken breast for a leaner option.
    Heavy Cream: Substitute with coconut cream for a dairy-free version.
    Olive Oil: Swap with butter for a richer taste.
    Smoked Paprika: Use sweet paprika for a milder flavor.
    White Rice: Try quinoa or brown rice for added nutrition.

    Ingredient Spotlight

    Smoked Paprika: Brings depth, warmth, and an irresistible smoky-sweet profile that defines the dish.
    Sweet Bell Peppers: Add natural sweetness and a burst of color, balancing the smoky cream sauce.

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    Instructions for Making Smoky Creamy Paprika Chicken with Sweet Peppers & Steamed Rice

    Cooking this dish is like telling a flavorful story—each step builds on the last to create the perfect ending.

    1. Preheat Your Equipment: Warm your skillet over medium heat before adding oil.
    2. Combine Ingredients: Season chicken with salt, pepper, and smoked paprika.
    3. Prepare Your Cooking Vessel: Add olive oil to the skillet, then sauté onions and garlic until fragrant.
    4. Assemble the Dish: Push aromatics aside, sear chicken pieces on both sides until golden.
    5. Cook to Perfection: Pour in chicken broth, cover, and simmer gently for 20 minutes. Add sweet peppers in the last 10 minutes.
    6. Finishing Touches: Stir in heavy cream, simmer for 2–3 minutes until sauce thickens slightly.
    7. Serve and Enjoy: Spoon chicken and sauce over steamed rice and serve immediately.

    Texture & Flavor Secrets

    This dish is a delightful play between the tender, juicy chicken, the gentle crunch of sweet peppers, and the silky sauce that clings to every grain of rice. The smoked paprika infuses the cream with a deep warmth, while the sweet peppers keep it from becoming too heavy.

    ding">Cooking Tips & Tricks
    • Taste your sauce before serving and adjust seasoning.
    • Let the chicken rest a minute before cutting to keep it juicy.
    • Use freshly cooked rice for the fluffiest texture.

    What to Avoid

    • Overcooking the chicken—it will dry out.
    • Boiling the cream, which can cause it to split.
    • Adding peppers too early, or they’ll lose their sweetness and crunch.

    Nutrition Facts

    Servings: 4
    Calories per serving: 520

    Note: These are approximate values.

    Preparation Time

    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes