Creado con IA
One-Pot Creamy Chicken Rice with Peppers
35 min 418 kcal por ración Fácil
Ingredientes
4 Raciones
- boneless skinless chicken breast400 g
- uncooked jasmine rice180 g
- light cream240 ml
- bell peppers240 g
- large onion150 g
- olive oil1 tablespoon
- garlic2 cloves
- smoked paprika1 teaspoon
- salt1 teaspoon
- black pepper0,5 teaspoon
- low-sodium chicken broth480 ml
Preparación
- 1
Cut the chicken breast into bite-sized pieces and season with half of the salt and black pepper.
- 2
Heat the olive oil in a large pot or deep skillet over medium-high heat.
- 3
Add the chicken pieces and cook for 3-4 minutes until lightly browned. Remove the chicken and set aside.
- 4
In the same pot, add the sliced onion and julienned bell peppers. Sauté for 3-4 minutes until softened.
- 5
Add the minced garlic and smoked paprika, and cook for 1 minute until fragrant.
- 6
Stir in the uncooked jasmine rice and toast for 1-2 minutes, stirring frequently.
- 7
Pour in the chicken broth and light cream. Add the remaining salt and black pepper. Stir well to combine.
- 8
Return the browned chicken to the pot. Bring the mixture to a gentle boil, then reduce the heat to low.
- 9
