Paprika chicken with rice
Chicken in a creamy sauce with plenty of peppers, onion and paprika, rounded off with white wine and a splash of single cream. Served with brown rice. The classic Swedish version is fried with bacon and simmered with cream; here smoked paprika gives the same smoky note, and the wine can be swapped for more stock.
- 30 minTime
- 21 minHands-on
- 4Portions
- ≈ 38 krper portion
- 530kcal per portion
Ingredients for 4 portions
- 500 gChicken breast
- 1Yellow onion
- 4Bell peppers, ideally in different colours
- 2 clovesGarlic
- 1 tbspRapeseed oil
- to tasteSalt
- to tasteBlack pepper
- 1 tbspPaprika
- 1 tspSmoked paprika
- 1 tbspTomato paste
- 1 dlWhite wine, or more stock
- 200 mlChicken stock, water and a cube
- 1 dlCooking cream
- 2 tspCornflour
On the side
- 3 dlBrown rice
Method
- Rinse the rice and cook it according to the packet instructions, about 25 minutes.
- Cut the chicken into pieces. Peel and slice the onion, cut the peppers into strips and chop the garlic.
- Brown the chicken in the oil in a large frying pan over a high heat until coloured all over. Season with salt and pepper and set aside on a plate.
- Fry the onion, peppers and garlic in the same pan for 4 minutes. Stir in the paprika, smoked paprika and tomato paste and fry for another minute.
- Pour in the wine and stock, return the chicken and simmer for 6 minutes, until the chicken is cooked through.
- Mix the cornflour into the cream and stir it into the sauce. Bring to the boil, stirring, until the sauce thickens. Season with salt and pepper.
- Serve the paprika chicken with the rice.
The cost is estimated from Swedish grocery prices.
