Creamy paprika chicken

Creamy paprika chicken


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About this recipe: This creamy chicken recipe is from my mum in the Czech Republic. Perfect over cooked pasta or rice.

Aaishah Rammay

Serves: 4 

  • 400g chicken breast fillets
  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 2 to 3 teaspoons paprika
  • 200ml single cream
  • 2 to 3 tablespoons plain flour
  • salt to taste
  • cooked rice or pasta to serve

Prep:5min  ›  Cook:25min  ›  Ready in:30min 

  1. Put the chicken in a saucepan and cover with water. Bring to the boil. Cook until no longer pink in the centre. Take out of the water, let it cool, then cut into cubes. Reserve the stock.
  2. In a large pan, heat the oil, add onion with paprika and fry gently. Pour the chicken stock over the onion and bring to the boil.
  3. In a separate cup, mix cream and flour, making sure there are no lumps. Pour into boiling stock. Whisk constantly to blend together, again preventing any lumps from forming. Boil for another 2 minutes, then add the chicken cubes. Mix together until chicken is warmed through, season to taste and serve.

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