in Eastern Europe, Hungary

Creamy paprika chicken breast with rice

updated

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Ingredients for 2 servings:

  • 2 chicken breasts
  • 2 tbsp, leveled paprika powder
  • 2 bags of rice
  • ½ cup cream
  • 250 ml vegetable stock
  • Salt
  • pepper
  • n. B. Oil
  • 1 jar tomatoes peppers, drained
  • e.g. Paprika powder for sprinkling

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Original from Hungary

Cook the rice according to the package instructions. Sear the chicken breasts in a hot pan with oil. Season with salt and pepper. Then remove from the pan. Bring the pan juices and stock to a boil. Then add 2 tablespoons of paprika. Now add the cream and the tomato peppers to the pan. Season with salt and pepper. Let the sauce simmer a little longer, then add the chicken breasts again and cook for a further 10 minutes. Place the chicken breasts on a plate and sprinkle thickly with paprika, then cut diagonally into pieces. Arrange the rice and sliced ​​chicken breasts on plates and pour the sauce over them. Serve hot.

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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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