Ingredients
Scale
- 2 cups long-grain or jasmine rice
- 4 boneless, skinless chicken breasts or thighs, diced
- 2 cups chicken broth
- 1 cup heavy cream or coconut cream (for dairy-free option)
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley or chives for garnish
- Optional: mushrooms, peas, or spinach for added nutrition
Instructions
- Start by rinsing the rice under cold water until the water runs clear. Cook the rice in chicken broth instead of water until tender. Set aside.
- In a large skillet or saucepan, heat olive oil or butter over medium-high heat. Season the chicken with salt, pepper, and paprika. Sear until golden brown on all sides, about 5-7 minutes. Remove from pan and set aside.
- In the same pan, add diced onion and minced garlic, sautéing until fragrant and translucent. Pour in heavy cream and chicken broth, stirring to combine. Let simmer for 5 minutes to thicken slightly.
- Return the cooked chicken to the pan, simmering for another 10 minutes on low heat. Optional: add vegetables like spinach, peas, or mushrooms during this step.
- Serve the velvety chicken and sauce over the cooked rice, garnished with fresh parsley or chives.
Notes
- Adjust the cream and broth amounts for a thicker or thinner sauce according to your preference.
- Use fresh herbs and spices for enhanced flavor.
- For dairy-free versions, substitute with coconut cream and dairy-free butter or oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Versatile
Nutrition
- Serving Size: 1 bowl
- Calories: 530 kcal Kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 125 mg