Introduction

There is something deeply comforting about a chicken and rice dinner, but that doesn’t mean it has to be boring. My favorite way to elevate a weeknight staple is by leaning into bold colors and aromatic spices. This Paprika Chicken with Turmeric Rice is a masterclass in balance—juicy, pan-seared chicken thighs simmered in a velvety, smoked paprika cream sauce, served alongside a vibrant, golden rice studded with sweet peas, corn, and peppers.

If you enjoy hearty, well-seasoned poultry dishes like my Cajun Chicken and Sausage Gumbo, you are going to fall in love with the smoky depth of this recipe. It’s elegant enough for a weekend dinner party but simple enough to pull together when you’ve had a long day at the office.

Why I Love This Recipe

What makes this dish a permanent fixture in my kitchen rotation is the contrast. You have the earthy, warm notes of the turmeric rice playing against the bright, slightly sweet acidity of the tomato and paprika sauce.

Unlike a standard Mexican Chicken and Rice Casserole, which focuses on melted cheese and chilies, this recipe highlights the “Golden Milk” spice (turmeric) and the silky texture of crème fraîche. It’s a sophisticated flavor profile that feels lighter yet remains incredibly satisfying. Plus, using both drums and thighs ensures the meat stays succulent and never dries out during the simmering process.

Ingredients List

For the Paprika Chicken

• 700g (1.5 lbs) Chicken: A mix of drumsticks and thighs.
• Aromatics: 1 red onion (finely chopped) and 3 cloves of garlic (minced).
• Tomatoes: 1 small tomato (diced) plus 3 medium tomatoes (chopped) for the base sauce.
• The Sauce Base: 1 tbsp smoked paprika, 1 tbsp wheat flour (to thicken), and 1 tsp sugar (to balance acidity).
• Herbs & Cream: 1 tsp dried basil, 3 tbsp crème fraîche, and fresh chopped parsley for garnish.
• Seasoning: Salt and black pepper to taste.

For the Turmeric Rice

• The Grain: 200g (1 cup) Basmati rice.
• Liquid: 400ml (1 2/3 cups) water.
• Color & Flavor: 1/2 tsp turmeric powder, 2 cloves minced garlic.
• Vegetables: 1 bell pepper (diced), 100g green peas, and 100g canned corn (drained).
• Seasoning: Salt and black pepper to taste.

Swaps and Notes

• The Chicken: You can use boneless, skinless thighs if you prefer a faster cook time, though bone-in provides more flavor to the sauce.
• Crème Fraîche: If you can’t find this, heavy cream or full-fat Greek yogurt works well. If using yogurt, stir it in at the very end off the heat to prevent curdling.
• The Rice: While Basmati is preferred for its fluffiness, Jasmine rice is a great substitute. Just adjust your water ratio slightly according to the package.
• Vegetables: Feel free to swap the bell pepper for zucchini if that’s what you have in the crisper drawer. This dish is very forgiving!

Step-by-Step Instructions

1. Sear the Chicken

Season your chicken pieces generously with salt and pepper. In a large skillet over medium-high heat, sear the chicken until the skin is golden brown and crispy (about 5–7 minutes per side). Remove the chicken from the pan and set aside; it will finish cooking in the sauce later.

2. Build the Paprika Sauce

In the same skillet (keep those tasty brown bits!), add the chopped red onion and sauté until translucent. Stir in the 3 cloves of minced garlic and the small diced tomato. Add the smoked paprika and flour, stirring constantly for one minute to “toast” the flour and spice.

3. Simmer

Add the three chopped medium tomatoes, sugar, and dried basil. Return the chicken to the pan. Cover and simmer on low heat for about 20–25 minutes until the chicken is cooked through. If the sauce becomes too thick, add a splash of water or chicken broth.

4. Prepare the Turmeric Rice

While the chicken simmers, rinse your Basmati rice until the water runs clear. In a separate pot, sauté the diced bell pepper and 2 cloves of garlic in a touch of oil. Add the rice, turmeric, peas, and corn. Pour in the water, season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork.

5. The Finishing Touch

Once the chicken is tender, stir the 3 tablespoons of crème fraîche into the skillet sauce. This creates that beautiful, creamy orange hue and a silky mouthfeel. Garnish both the chicken and the rice with fresh parsley.

Tips for Success

• Don’t Rush the Onions: Letting the red onions soften completely adds a natural sweetness that balances the smoked paprika.
• Toast the Rice: Sautéing the dry rice with the turmeric and garlic for a minute before adding water helps the grains stay separate and infuses them with flavor.
• Control the Heat: Smoked paprika can turn bitter if burnt. Always add it alongside the flour or a liquid to protect its delicate oils.

Serving Suggestions and Pairings

I love serving this family-style, with the golden rice on a large platter and the creamy chicken nestled right on top.

If you are looking for more crowd-pleasing appetizers to serve alongside this, consider my Sheet Pan Quesadillas for a crunchy starter. For a lighter side, a simple arugula salad with a lemon vinaigrette cuts through the richness of the cream sauce. If you want a more vegetable-forward meal, this pairs beautifully with a Tomato Skillet with Okra and Sausage.

Nutritional Information (Per Serving)

• Calories: 540 kcal
• Protein: 34g
• Carbohydrates: 48g
• Fat: 22g
• Fiber: 4g

Storage and Leftover Tips

This dish actually tastes better the next day as the spices have more time to meld.

• Fridge: Store in an airtight container for up to 3 days.
• Reheating: Reheat the chicken and sauce in a pan over low heat with a splash of water to loosen the cream. Microwave the rice separately with a damp paper towel over the top to keep it from drying out.

More Recipes You Will Love

If you enjoyed this recipe, check out these other favorites from the ChefManiac kitchen:

• Classic Spaghetti with Homemade Sauce
• Cajun Chicken and Sausage Gumbo
• Mexican Chicken and Rice Casserole

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Final Thoughts

This Paprika Chicken with Turmeric Rice is a vibrant, soul-warming meal that brings a pop of color to your dinner table. I’d love to hear how yours turned out! Did you add extra spice or swap the veggies?

Leave a comment below and let me know your thoughts! Don’t forget to follow us for more easy, flavor-packed recipes.