Creamy Paprika Chicken with Tender Rice in a Velvety Sauce

Ingredients

1 lb	455 g	boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon	15 ml	olive oil
1 tablespoon	15 ml	butter
1		small onion, finely chopped
2		cloves garlic, minced
1 teaspoon	5 ml	smoked paprika
0.5 teaspoon	2.5 ml	sweet paprika
0.5 cup	120 ml	chicken broth
1 cup	240 ml	heavy cream
to taste		salt and pepper, to taste
optional		chopped parsley (optional, for garnish)
for serving		cooked white or brown rice, for serving

Heat olive oil and butter in a large skillet over medium heat.
Add the chicken pieces, season with salt and pepper, and sear until lightly golden. Remove and set aside.
In the same pan, sauté onions until soft and translucent. Add garlic and cook for 30 seconds.
Stir in smoked paprika and sweet paprika, allowing the spices to bloom.
Pour in chicken broth and bring to a simmer.
Stir in heavy cream and return the chicken to the skillet.
Let it simmer for 10-12 minutes, or until the chicken is cooked through and the sauce is creamy.
Taste and adjust seasoning if needed.
Serve over a bed of warm rice and garnish with fresh parsley.