1bunch scallions , whites and light greens, chopped
Fine Sea Salt and Ground Pepper for Seasoning
Start by timing out your rice. I prefer to make traditional rice, which takes about 30 minutes. It will be done before the chicken, but I just keep it warm. If you are using 10 minute boil-in-a-bag or microwavable rice, adjust accordingly.
In a medium mixing bowl, combine flour, salt and pepper, mix well. Heat vegetable oil in a large skillet over medium-high heat.
Toss cubed chicken in flour mixture. Using your hands, sift out pieces of chicken and deposit them directly into the heated oil. Continue with all chicken. Cook for 5-7 minutes, turning occasionally or until all chicken is light browned and crispy. Remove to a paper towel lined plate and set aside.
In the same skillet and without rinsing it out, add thinly sliced garlic and scallions. Lower heat to medium-low. If there is little to no oil left, give them a nice quick spritz of cooking spray. Ideally there will be remnants of flour and chicken left in the skillet, but if not, no worries.
Cook, stirring occasionally, until scallions are soft and garlic is fragrant and slightly crispy. I actually prefer mine near burnt in this dish, so I cook my garlic separately and before the scallions, but that is your call. Most people aren't weird like me! This process takes approximately 5 minutes.
Add heavy whipping cream to garlic and scallions, stirring the entire time. Increase heat to medium-high again. Stir in paprika and a dash or two of fine sea salt and ground pepper. Stir continuously to prevent scalding until mixture comes to a simmer. At first the paprika will appear granular and seem to avoid mixing with the cream, it will eventually, don't worry!
When mixture comes to a simmer, reduce heat to low and add cooked chicken. Toss in sauce. At this time the sauce should be thickening, in part from the heat, but also as the flour on the chicken acts as a tightening agent. Continue to heat for a few more minutes, tossing as you go to loosen up the flour bits.
Serve Paprika Cream Chicken over a bed of white or brown rice. Enjoy!
If you've tried this recipe, please come back and let us know how it was!
Creamy Paprika Chicken
Amount Per Serving
Calories 856Calories from Fat 693
% Daily Value*
Total Fat 77g118%
Saturated Fat 50g250%
Total Carbohydrates 30g10%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.