Ingredients
Scale
- 4 chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt, pepper, and paprika, then sear until golden brown on both sides. Remove and set aside.
- Sauté chopped onion and minced garlic until fragrant and translucent.
- Add rice to the skillet, stir to coat with the aromatics, then pour in chicken broth. Return chicken to the skillet, cover, and simmer for 20 minutes or until rice is tender.
- Stir in heavy cream, cook uncovered for an additional 5 minutes to thicken the sauce.
- Garnish with chopped parsley before serving.
Notes
- Feel free to add vegetables like peas or spinach for extra nutrition.
- Adjust seasoning to taste for more spice or herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: Thirty grams
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg