Creamy Paprika Chicken and Rice

Creamy Paprika Chicken and Rice is inspired by my recent trip to South-Central Europe where the influence of paprika ((in numerous varieties)) dominates. I L-O-V-E this recipe so much – not only is it a one pan meal but it uses a shortlist of basic ingredients and simple techniques and the best part?! Everyone loves it!

Paprika is a dried pepper powder that’s deep red in color and can range from mild and sweet to hot. For this recipe, I chose to use Hungarian Paprika which is especially flavorful and sweet.

To make this Creamy Paprika Chicken, simply add all of the ingredients to a well greased large METAL baker and then bake in a preheated oven for 40 minutes. The liquids will perfectly absorb into the rice and all of the rich flavors of the tomato concentrate and Hungarian paprika will spread throughout – making a delicious, mild but flavor-rich meal.

One Pan – Two Steps – Three tips for SUCCESS

This “dump and bake”recipe is pretty hard to mess up but there are three things that will position you for Paprika Chicken perfection:

Use a metal baking pan – the heat from the metal will create glorious crisp edges AND will also cook the chicken evenly and quickly.
Use a good brand of tomato paste – I always look for an Italian brand. I know it’s a small volume but – quality is easily detectable so USE THE GOOD STUFF
Use a good quality HUNGARIAN paprika – just like with the tomato paste, the quality matters in paprika. So use something good and fresh (Amazon or a local gourmet shop are good places to shop)

One more thing…

One more thing! If you’ve read this far – you deserve an extra treat! Do you see those crispy edges and corners where the rice is a little darker?? That’s the flavor bomb!! I mean to tell you, those alone will keep you making this recipe on repeat. It’s believed that only true love can compel you to share those bits. They are so good so hoard them — or share them with people who are worthy.