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Creamy paprika chicken and rice
Slowcook

Creamy paprika chicken and rice

Uncooked rice on the bottom, juicy chicken on top and a creamy paprika-tomato base. The result is a soft, cohesive, risotto-like dish straight from the slow cooker.

ComfortEverydayFamily TimeDinnerWeekendComfort food
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250 min total
4 servings
Easy

Ingredients

servings
Units

  • Rice

    • 1¼ cup Long-grain rice, uncooked
    • 2½ cup Water or broth

  • Chicken

    • 1.8 lb Boneless chicken thighs or breast
    • 1 tsp Salt
    • 1 knsp Black pepper

  • Creamy paprika base

    • 1 stk Onion, finely chopped
    • 2 fed Garlic
    • 2 tbsp Tomato paste
    • 2 tsp Paprika, preferably smoked
    • about 0.8 cup Heavy cream

Instructions

  1. 1

    Prepare the rice

    1. Rinse the rice briefly.
    2. Place it in the bottom of the slow cooker.
    3. Pour over the water or broth.
    5 min
  2. 2

    Prepare the chicken

    1. Season the chicken with salt and pepper.
    2. Place it on top of the rice.
    3 min
  3. 3

    Add the paprika base

    1. Spread onion, garlic, tomato paste and paprika over the chicken.
    2 min
  4. 4

    Cook

    1. Set the slow cooker to LOW for 4 hours.
    2. Avoid lifting the lid during cooking.
    240 min
  5. 5

    Make the dish creamy

    1. Lift out the chicken and shred it lightly.
    2. Stir the cream into the rice.
    3. Return the chicken to the dish and stir everything together.
    4. Season with extra salt or paprika to taste.
    10 min

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Details

Nutrition

Calories

720kcal

Protein

48g

Fat

32g

Carbs

62g

Serving Size

500g

Dietary

Allergens

Mælk

Serving

Suggestions

  • • Serve directly from the slow cooker as a complete one-pot meal.

Drink Pairings

  • • Alkoholfrei: Lightly sparkling water.

Side Pairings

  • • Crisp salad

Dessert Pairings

  • • Light dessert

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Cool leftovers, pack in an airtight box and refrigerate for 2 days. Reheat until piping hot.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Can be frozen, but the rice will soften a little when thawed.

Reheating

  • • Pot: Reheat gently and add a little water or stock. (Low heat)

Tips

Preparation

  • • Rinse the rice briefly for a more even texture.

Cooking

  • • Do not lift the lid; the rice needs steady heat.

Serving

  • • Always taste at the end; rice absorbs salt during cooking.

Variations

Flavor

  • Add chili for more heat.
  • A little lemon juice adds freshness.

Health

  • Use cooking cream or light cream.

Method

  • Can also be cooked on HIGH for 2½–3 hours.

Toppings

  • Fresh parsley.

Author

C

Camilla

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Comments

Author

C

Camilla