Ingredients
Scale
- 2 cups cooked rice
- 1 lb cooked chicken (shredded)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 onion (diced)
- 3 cloves garlic (minced)
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley (chopped for garnish)
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent.
- Stir in garlic and cook for 1 minute.
- Add shredded cooked chicken and paprika, stirring well.
- Pour in heavy cream and chicken broth, simmer until slightly thickened.
- Season with salt and pepper to taste.
- Serve sauce over cooked rice, garnished with chopped parsley.
Notes
- You can use leftover cooked chicken for quick preparation.
- Adjust the amount of cream for a thicker or thinner sauce.
- Add vegetables like peas or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg