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Cremiges Paprika-Zucchini-Hähnchen Recipe

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★★★★★

4.7 from 63 reviews

This creamy paprika zucchini chicken dish combines tender chicken breast strips with colorful bell peppers and zucchini in a rich, flavorful ajvar-cream sauce. Served alongside fragrant jasmine rice, it makes a comforting and visually appealing meal perfect for weeknight dinners.

Ingredients

Scale

For the Rice:

  • 250 g jasmine rice
  • 500 ml water
  • 1 pinch of salt
  • 1 tsp butter (optional)

For the Chicken and Vegetable Dish:

  • 2 chicken breast fillets
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 small zucchini
  • 1 onion
  • 2 tablespoons of oil for frying
  • 200 ml vegetable broth
  • 200 ml cream
  • 2 tbsp Ajvar (mild or hot)
  • 1 tsp sweet paprika powder
  • Salt and pepper to taste
  • 1 tsp cornstarch (optional, for thickening)

Instructions

  1. Preparing the Rice: Place the jasmine rice in a pot and cover it with cold water. Rinse carefully with your hands until the water runs clear to remove excess starch. Bring the rice to a boil with 500 ml of water and a pinch of salt. Then reduce the heat and simmer on low for about 20 minutes until all the water has been absorbed. Optionally, stir in a teaspoon of butter and keep the rice warm until serving.
  2. Preparing Vegetables: Wash the red and yellow bell peppers and the zucchini. Remove the seeds from the peppers and cut both the peppers and zucchini into strips. Finely chop the onion.
  3. Cooking Chicken and Vegetables: Heat 2 tablespoons of oil in a large frying pan or wok over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Cut the chicken breast fillets into strips, add them to the pan, and fry until golden brown on all sides.
  4. Making the Sauce: Add the bell pepper and zucchini strips to the pan with the chicken and fry briefly to combine flavors. Deglaze the pan with 200 ml of vegetable broth, stirring to loosen any browned bits. Simmer over medium heat for about 10 minutes to tenderize the vegetables. Add 200 ml of cream, season with salt, pepper, and 1 teaspoon of sweet paprika powder. Stir in 2 tablespoons of ajvar and simmer for another 5 minutes, allowing the flavors to meld. If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with a bit of cold water to create a slurry and stir it into the sauce. Cook until the sauce thickens to your desired consistency.
  5. Serving: Plate the creamy paprika zucchini chicken alongside the jasmine rice. Serve immediately and enjoy the flavorful, creamy dish.

Notes

  • Rinsing the rice before cooking helps achieve fluffier, less sticky rice.
  • Adjust the ajvar quantity to control the spice level to your preference.
  • You can substitute cream with a lighter dairy or plant-based alternative for a lighter version.
  • Cornstarch thickening is optional; the sauce will be thinner without it but still flavorful.
  • If you prefer, swap chicken breast for thigh fillets for juicier meat.

Keywords: creamy chicken paprika zucchini ajvar rice dinner easy weeknight

Find it online: https://miarosetti.com/cremiges-paprika-zucchini-hahnchen-recipe/