Creamy Paprika Chicken with Rice
A comforting and easy-to-make dish, perfect for busy weeknights or casual gatherings, featuring grilled chicken skewers with peaches and a creamy sauce.
Ingredients
For the skewers
- 15 pieces wooden skewers, soaked in water for 30 minutes Essential to prevent burning on the grill.
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes Cut into uniform sizes for even cooking.
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder Enhances flavor.
For grilling
- 2 tablespoons extra virgin olive oil Used for grilling.
- 4 pieces yellow peaches, quartered, then halved Fresh peaches preferred when in season.
- 3 medium jalapeno peppers, halved, seeded, cut into chunks Can substitute with milder peppers.
For the sauce
- ½ cup peach preserves Can substitute with apricot preserves.
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes Adds a bit of heat.
Instructions
Preparation
- Soak the wooden skewers in water for 30 minutes.
- Cut the chicken breasts into 1-inch cubes and season them with kosher salt, black pepper, and chili powder.
- Thread the seasoned chicken cubes onto the soaked skewers, leaving space between pieces.
- In a large bowl, combine two tablespoons of extra virgin olive oil, quartered peaches, and jalapeño chunks. Toss to coat.
Cooking
- Heat a grill or stovetop grill pan over medium-high heat. Grill the skewers of chicken until golden brown and cooked through.
- In a mixing bowl, combine the peach preserves, one tablespoon of olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Mix well to create the sauce.
- Remove the chicken skewers from the grill, let them rest briefly, then serve with grilled peaches and jalapeños.
- Drizzle the creamy peach sauce over the skewers before serving.
Notes
This dish can be served as a main course with a garden salad. Leftovers are great for lunch or can be incorporated into breakfast dishes like omelets.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 2gSugar: 10g
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