Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 ½ cups long-grain white rice
- 4 cups chicken broth
- 1 cup heavy cream or full-fat coconut milk for a dairy-free option
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Gather all ingredients and prepare your chicken, onion, and garlic.
- Heat olive oil or butter in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through. Set aside.
- In the same skillet, sauté diced onion until translucent, then add minced garlic and cook for an additional minute.
- Add rice to the skillet and toast for 2-3 minutes. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until rice is tender.
- Stir in heavy cream or coconut milk. Return cooked chicken to the skillet, mixing well. Cook for another 5 minutes to let flavors meld and sauce thicken.
- Season with paprika, salt, and pepper. Garnish with chopped parsley or chives before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of broth or cream for extra creaminess.
- For an extra flavor boost, add grated cheese or lemon zest during serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing, simmering
- Cuisine: American
- Diet: Main Dish
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 125 mg