Ingredients
Method
- Rinse rice under cold water until clear. Cook with chicken broth instead of water for added flavor. Set aside when done.
- Heat olive oil in skillet over medium heat. Add diced onion and sauté 2-3 minutes until translucent.
- Add minced garlic and cook 1 minute until fragrant.
- Season chicken with paprika, salt, pepper, and thyme. Sear 5-6 minutes per side until golden and 165°F internally. Remove and set aside.
- Lower heat, add heavy cream to skillet, stirring to combine with onion and garlic base. Simmer gently.
- Add peas (optional) and cook 2-3 minutes until heated through.
- Return chicken to skillet, nestling in sauce. Simmer 5 minutes to meld flavors.
- Serve chicken and sauce over rice, garnished with parsley.
Notes
Always rinse rice to avoid gummy texture. Avoid boiling cream aggressively to prevent curdling. Chicken thighs work as a flavorful alternative to breasts.
