Quick Chicken and Paprika Dinner

Quick Chicken and Paprika Dinner

Today we have a recipe from the category “quickly served”. That means: no more than 20 minutes and then the food is on the table. I prefer to serve rice with the creamy paprika and cream schnitzel. At this point I will share my secret – if you can call it that – for the best rice, which also goes great with my chicken curry or General Tsos chicken.

To make the sauteed rice, we finely dice the onion and slice the bell bell pepper into strips. In a wide pot with a little oil, sear the meat (I use turkey) until hot all around. Once it is sufficiently browned, we take it off the heat and set it aside. Then first add the onions and 2-3 minutes later the peppers to the pot and sauté. Now sprinkle some flour for binding, stir well and deglaze with the broth and cream. Do not forget to season! The meat must now simmer for a few minutes until the desired consistency is reached. Finally, return the meat to the sauce and let it warm up.

The perfect side dish: Rice

I recommend rice as the perfect side dish to go with this quick dinner. My absolute favorite is jasmine rice: the aroma it creates while cooking is simply heavenly. The secret to a fluffy bowl of rice is in the cooking method. The swelling method uses only as much water as the rice needs to cook. So the rice is ready when there is no more water in the pot. The proportions in terms of volume are as follows: One part rice to one and a half parts water. I always use a cup for measuring.

Then the rice and water go into a pot and everything is brought to a boil. Now here comes the peculiarity of the swelling method: now we put the lid on and turn down to a low stove setting. The rice is now gently cooked by the resulting steam. After about 20 minutes, your side dish is ready. If there is still some water at the bottom of the pot, simply put the lid back on and wait a little longer.

Have fun cooking!

Quick dinner with chicken and paprika

Course: Main Course
Keyword: Chicken, Paprika, Quick dinner


  • 500 g meat cut into strips
  • 400 ml vegetable broth
  • 200 ml cream
  • 1 onion
  • 2 bell peppers
  • 1 tablespoon flour
  • salt pepper


  • Cut the onions and peppers. Heat some oil in a wide pot. Sear the cutlets on all sides. Remove from the pot and set aside.
  • Saute the onion for 2-3 minutes, then add the bell bell pepper and continue to saute for a few minutes. Add the flour on top and stir well. Deglaze with the broth and cream and season.
  • Let the dish simmer for a few minutes. Return the meat to the pot and let it get warm. Serve with rice.