A rich and comforting meal with tender creamy chicken, fluffy rice, and buttery vegetables!
📝 Ingredients:
For the Creamy Chicken:
300g (10 oz) chicken breast (sliced into strips)
1 tbsp olive oil
1 tbsp butter
½ small onion (chopped)
1 clove garlic (minced)
½ tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp dried parsley
½ tsp cumin (optional)
½ cup heavy cream
1 tbsp tomato paste
For the Rice:
1 cup basmati rice
2 cups water
1 tbsp butter
½ tsp salt
For the Buttered Peas & Carrots:
1 cup green peas (fresh or frozen)
1 cup baby carrots
1 tbsp butter
½ tsp salt
¼ tsp black pepper
🍽️ Step by Step:
1️⃣ Cook the Rice:
Rinse the rice under cold water until the water runs clear.
In a pot, melt butter over medium heat, then add rice and stir for 2 minutes.
Add water and salt, cover, and simmer for 15 minutes until fluffy.
2️⃣ Sauté the Chicken:
Heat olive oil and butter in a pan over medium heat.
Add chicken strips and cook until golden brown.
Add onions and garlic, sautéing until softened.
3️⃣ Make the Creamy Sauce:
Stir in tomato paste, salt, black pepper, paprika, cumin, and dried parsley.
Pour in the heavy cream and mix well. Let simmer for 5 minutes until thickened.
4️⃣ Prepare the Vegetables:
In a separate pan, melt butter and add peas and baby carrots.
Season with salt and black pepper and sauté for 5 minutes until tender.
5️⃣ Assemble & Serve:
Plate the rice, creamy chicken, and buttered vegetables together.
Serve warm and enjoy!
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Calories: ~500 per serving | Protein: ~35g per serving
