Créé avec l’IA
Creamy Chicken and Bell Pepper Rice Skillet
40 min 449 kcal par portion Moyen
Ingrédients
4 Portions
- boneless skinless chicken breast400 g
- uncooked white rice180 g
- light cream240 ml
- bell peppers240 g
- onion150 g
- olive oil2 tablespoons
- garlic2 cloves
- paprika1 teaspoon
- salt1 teaspoon
- black pepper0,5 teaspoon
- low-sodium chicken broth480 ml
Instructions
- 1
Cut the chicken breast into bite-sized pieces and season with half of the salt and black pepper.
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- 3
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 2-3 minutes until softened.
- 4
Add the sliced bell peppers and cook for another 3-4 minutes until they begin to soften.
- 5
Stir in the minced garlic and paprika, and cook for 1 minute until fragrant.
- 6
Add the uncooked white rice to the skillet and stir to coat the rice with the vegetables and spices.
- 7
Pour in the chicken broth and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is almost cooked and most of the liquid is absorbed.
- 8
Stir in the cooked chicken and light cream. Season with the remaining salt and black pepper. Mix well.
