Ingredients
Scale
- 2 cups of chicken breasts or thighs, diced
- 1 ½ cups of jasmine or basmati rice, rinsed
- 1 cup of heavy cream or coconut cream for dairy-free options
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons of butter or olive oil
- 1 teaspoon of paprika
- 1 teaspoon of thyme
- Salt and pepper to taste
- 1 cup of chicken broth or stock
- Fresh parsley for garnish
Instructions
- Start by dicing the chicken, rinsing the rice, and chopping the onion and garlic. Having all ingredients ready will streamline the cooking process and ensure everything cooks evenly.
- In a large skillet or saucepan, heat the butter or olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 2-3 minutes.
- Add the diced chicken to the skillet. Season with salt, pepper, paprika, and thyme. Cook until browned and cooked through, about 5-7 minutes.
- Pour in the chicken broth and bring to a simmer. Stir in the heavy cream to create a velvety sauce. Let simmer for another 5 minutes to thicken slightly.
- While the sauce simmers, cook the rice separately according to package instructions. Fluff with a fork once done.
- Add the cooked rice to the skillet with the creamy chicken mixture. Stir well to combine, and simmer for about 5 minutes on low heat.
- Garnish with chopped parsley. Serve hot, optionally with side salads or vegetables.
Notes
- For dairy-free versions, substitute heavy cream with coconut milk or cashew cream.
- You can add vegetables like peas or spinach during cooking for more nutrients.
- Adjust seasoning to taste; a squeeze of lemon can add extra brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: Fifty grams
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg