Grilled Chicken with Paprika Cream Sauce and Brown Rice Pilaf
1 hour 45 minutes
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About Grilled Chicken with Paprika Cream Sauce and Brown Rice Pilaf
Celebrity Chef Rakhee Vaswani shares her secret to winning over even the pickiest eaters: presentation! This vibrant and healthy Grilled Chicken with Paprika Cream Sauce and Brown Rice Pilaf is as delicious as it is visually appealing. The recipe focuses on creating a flavorful, easy-to-make dish that's sure to become a family favorite.The paprika sauce adds a rich, smoky depth, while the creamy texture complements the tender grilled chicken. The fluffy brown rice pilaf, infused with spinach, provides a healthy and satisfying base. This complete meal is perfect for a weeknight dinner or a special occasion.Chef Rakhee understands that appealing food nourishes the soul, and this recipe is a testament to that philosophy. Get ready to impress your family and friends with this stunning and delicious dish!
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Recipe Time & More
Prep1 hour
Cook45 minutes
Total1 hour 45 minutes
Ingredients
For the Chicken Marinade
- 250 gm Chicken Leg boneless
- 1 tsp Herbs mixed
- 1-2 tsp Pepper black, to taste
- 1-2 tsp Salt to taste
- 1 tbsp Garlic Paste
- 1 tbsp Olive Oil
- 5-10 drops Balsamic Vinegar
- 2 tbsp Rolled Oats
For the Paprika Cream Sauce
- 1 Onion finely chopped
- 1 cup Tomato Puree
- 2 tbsp Paprika or use smoked paprika for a deeper flavor, plus additional for garnish
- 4 tbsp Butter
- 75 ml Heavy Cream or labneh
- 1 tbsp Tomato Paste
- 6 Mushrooms sauteed in butter, sliced
- 1 cup Chicken Stock
- 1 tbsp Parsley chopped, fresh
- 2 tbsp All-Purpose Flour
- 30 ml Wine dry, optional, red
- Salt And Pepper to taste
Instructions
Marinate the Chicken
- Combine chicken leg, mixed herbs, black pepper, salt, garlic paste, olive oil, and balsamic vinegar in a bowl. Marinate for at least 20 minutes. Coat the marinated chicken in rolled oats.
Grill the Chicken
- Grill or saute the chicken until cooked through and nicely glazed.
Make the Paprika Cream Sauce
- In a pan, saute sliced mushrooms in butter and set aside. Add butter or olive oil to the pan, saute the finely chopped onion, and sprinkle in the paprika. Add flour and cook until lightly browned. Stir in tomato puree, salt, pepper, and optional red wine. Simmer for a few minutes. Add chicken stock and simmer until slightly thickened. Stir in the sauteed mushrooms, heavy cream (or labneh), and chopped parsley.
Prepare the Spinach Brown Rice Pilaf
- Heat olive oil in a pan and sauté minced garlic. Add spinach puree (or sauteed spinach) and cooked brown rice. Season with salt and pepper. Stir to combine.
Assemble the Dish
- Place the cooked brown rice in a ring mold and pack tightly. Carefully demold onto a serving plate to create a uniform mound. Spoon the paprika cream sauce around the rice. Place the grilled chicken on top of the rice and serve.
Recipe Notes
Expert Tips
- For a richer paprika sauce, use smoked paprika instead of regular paprika.
- If you don't have labneh, heavy cream works perfectly as a substitute. For a lighter sauce, use half-and-half.
- To add extra flavor to the chicken marinade, try adding a teaspoon of lemon zest.
- For a vegetarian option, substitute the chicken with halloumi cheese or firm tofu, adjusting cooking time as needed.
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Recipe Nutrition
Calories: 997kcalCarbohydrates: 111gProtein: 26gFat: 51gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 148mgSodium: 3338mgPotassium: 1410mgFiber: 10gSugar: 13gVitamin A: 4793IUVitamin C: 48mgCalcium: 167mgIron: 7mg
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4 Comments
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This is a fantastic recipe! Thanks for sharing.
What a delicious recipe! Thanks for posting.
Such a great recipe! Can’t wait to try it.
This looks so inviting! Thank you.