Creamy Chicken Stew with Rice

Juicy chicken in a creamy red pepper sauce with cream and garlic – an easy weeknight dish served with fluffy rice.

• 600 g chicken thigh fillets, cut into pieces
• 1 red bell pepper, diced
• 1 yellow onion, finely chopped
• 3 garlic cloves, pressed
• 200 ml heavy cream
• 150 ml chicken stock
• 2 tbsp tomato paste
• 1 tsp paprika
• 0.5 tsp smoked paprika
• 1 tbsp olive oil
• Salt and black pepper
• Fresh parsley to serve
• 400 ml long-grain rice, cooked according to package

Method

1. 1
   Fry the chicken pieces in olive oil over medium-high heat until golden brown all over. Remove and set aside.
2. 2
   Reduce heat and saute the onion and pepper in the same pan until softened, about 5 minutes. Add garlic and fry for 1 more minute.
3. 3
   Stir in tomato paste, paprika and smoked paprika. Pour in stock and cream and let the sauce simmer for 5 minutes.
4. 4
   Return the chicken to the pan and let everything simmer together on low heat for 10-12 minutes until the chicken is cooked through.
5. 5
   Season with salt and pepper. Serve over rice and sprinkle with chopped parsley.