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🍽️ Chicken Thighs in Paprika Cream Sauce

735 kcal · 30 min · 4 servings

Ingredients

• Garlic cloves 1 pc.
• Ginger, fresh 10 g
• Olive oil 4 tbsp
• Salt pinch
• Pepper, black ground pinch
• Chili, ground pinch
• Chicken thighs 600 g
• Onions, red 1 pc.
• Peppers, red 3 pc.
• Cherry tomatoes 500 g
• Jasmine rice 300 g
• Oil 2 tbsp
• Whipping cream 150 ml
• Poultry broth 250 ml

Instructions

1. 1. Peel the garlic and the ginger.
2. 2. Finely chop the garlic and the ginger.
3. 3. In a bowl, mix olive oil with the chopped garlic, ginger, salt, pepper, and chili.
4. 4. Rinse the chicken thighs and pat them dry.
5. 5. Turn the chicken thighs in the marinade until they are well coated.
6. 6. Halve the onions and peel them.
7. 7. Cut the onions into strips.
8. 8. Wash the bell peppers.
9. 9. Quarter the bell peppers and remove the seeds.
10. 10. Cut the bell peppers into strips as well.
11. 11. Wash the tomatoes.
12. 12. Halve the tomatoes.
13. 13. Put the rice into a pot.
14. 14. Pour in about 700 milliliters of salted water.
15. 15. Bring the rice to a boil.
16. 16. Cover the pot with a lid.
17. 17. Let the rice cook for about 10 minutes.
18. 18. Heat oil in a pot over high heat.
19. 19. Fry the chicken thighs for about 5 minutes.
20. 20. Add the onions, the bell peppers, and the tomatoes.
21. 21. Fry the vegetables for another 3 minutes.
22. 22. Deglaze the pan with cream.
23. 23. Let the sauce reduce for about 2 minutes.
24. 24. Add broth.
25. 25. Cover the pot.
26. 26. Let the sauce simmer for about 10 minutes.
27. 27. Season the paprika cream sauce to taste.
28. 28. Plate the sauce together with the chicken thighs and the rice.
29. 29. Enjoy your meal!

Nutrition per serving

• kcal: 735
• Protein: 48 g · Fett/Fat: 40 g · Carbs: 50 g