Ingredients
Scale
- 4 chicken thighs, boneless and skinless
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Season chicken thighs with paprika, salt, and pepper. Cook chicken for about 5-7 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add diced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until soft and fragrant.
- Return chicken to the skillet, pour in chicken broth and heavy cream, stir to combine, and let simmer for 15-20 minutes until chicken is cooked through and sauce thickens.
- Serve smothered chicken over cooked rice and garnish with fresh parsley.
Notes
- Let the dish cool completely before storing in an airtight container; it can be kept in the fridge for up to 4 days.
- To freeze, store in a freezer-safe container for up to 3 months.
- Reheat on the stove or in the microwave until thoroughly warmed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Traditional
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg