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Chicken breast with paprika cream sauce and rice

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Ingredients for 4 servings:

  • 4 bags of rice (125 g each)
  • 4 medium-sized bell peppers
  • 1 large onion(s)
  • 500 g chicken breast
  • Oil for frying
  • 1 tsp salt and pepper
  • Paprika powder
  • Garlic
  • oregano
  • 500 ml cream
  • 2 tbsp, heaped tomato paste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Cook the rice according to the package instructions. Cut the chicken breast into small, bite-sized pieces and mix with the spices to taste in a bowl. Peel and finely chop the onions and peppers. Brown the meat in a pan with a little oil. Add the onions and peppers and sauté briefly. Finally, add the tomato paste to the pan and mix everything together. Add the spices and cream and mix everything together. Serve with the rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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