Quick Whole Chicken in Paprika and Cream Sauce

Name: Quick Whole Chicken in Paprika and Cream Sauce
Total time: 40 min
Yield: 4 people
Ingredients: 2.6 lb Whole chicken; 2 cup Basmati rice; 1 count Chopped onion; 4 count Minced garlic; 2 tbsp Paprika; 1 cup Cooking cream; 1 cup Chicken broth; 2 tbsp Vegetable oil; 1 tsp Salt and black pepper

Under 60 MinsHigh ProteinOne-Pot • StovetopDinnerComfort Food

Easy

40min

650kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A whole chicken slow-cooked in a pressure cooker until incredibly tender, topped with a rich paprika and cream sauce, and served with white rice.

The Whole Chicken in Paprika and Cream Sauce recipe is a luxurious family meal that combines ease of preparation with a rich flavor that pleases everyone. The secret to success lies in using a whole chicken in paprika and cream sauce, where the chicken absorbs the smoky and mild paprika flavor, mixing with the meat juices to produce an irresistible sauce. When looking for a way to cook whole chicken in paprika and cream sauce quickly, the pressure cooker is your best friend, ensuring perfectly tender chicken in record time (about 25 minutes). Paprika adds a warm red color and deep flavor, balanced by the velvety creaminess. This meal is perfect served with long-grain white rice to soak up the sauce. Searing the chicken first ensures a golden, delicious skin, while caramelized onions and garlic create unmatched depth. It's a complete, high-protein meal perfect for busy days.

Ingredients

1200 g Whole chicken (1 medium chicken)
400 g Basmati rice (2 cups)
1 count Chopped onion
4 cloves Minced garlic
2 tbsp Paprika
250 ml Cooking cream (1 cup)
250 ml Chicken broth (1 cup)
2 tbsp Vegetable oil
1 tsp Salt and black pepper

Instructions

1
Season the whole chicken with salt, black pepper, and part of the paprika.
2
Heat the vegetable oil in the pressure cooker and brown the whole chicken on all sides until golden, then set aside.
3
In the same pot, add the chopped onion and sauté until soft, then add the minced garlic and the remaining paprika.
4
Return the whole chicken to the pot and pour the chicken broth over it.
5
Close the pressure cooker and leave it on medium heat for 20-25 minutes after the whistle sounds.
6
Meanwhile, cook the basmati rice using the traditional method (boiled white rice) until tender.
7
Once the chicken is cooked, carefully open the pot and add the cooking cream; let the sauce boil once until it thickens slightly.
8
Serve the whole chicken with the rich sauce alongside the hot basmati rice.

Chef's Tips

•For crispier skin, you can place the chicken under the oven broiler for 5 minutes after it finishes in the pressure cooker.
•You can add a little starch dissolved in cold water if you prefer a thicker sauce.
•Using smoked paprika gives a deeper and more delicious flavor to the dish.