Instructions:
Step 1: Heat olive oil and butter in a large skillet over medium heat. Add chopped onion and sauté until translucent.
Step 2: Add garlic and red bell pepper and cook for 2-3 minutes until fragrant and slightly softened.
Step 3: Add cubed chicken, season with salt and pepper, and cook until lightly browned on all sides.
Step 4: Sprinkle in sweet paprika, smoked paprika, and chili flakes. Stir well to coat the chicken evenly with the spices.
Step 5: Pour in chicken broth and bring to a gentle simmer. Let cook for 5-7 minutes until chicken is cooked through.
Step 6: Stir in heavy cream and continue simmering for another 5 minutes. Add cornstarch slurry if a thicker sauce is desired.
Step 7: Taste and adjust seasoning if needed. Simmer until the sauce reaches your preferred consistency.
Step 8: Serve the creamy paprika chicken over fluffy white rice. Garnish with chopped parsley.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of water or broth if the sauce thickens too much. The rice can be stored separately and reheated in the microwave.
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