Description
Indulge in this comforting dish of succulent chicken in creamy peri-peri sauce served over fluffy rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 3 tablespoons peri-peri sauce
- 2 cups cooked white rice
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup chicken stock
- 1 teaspoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, sauté the chopped onion and minced garlic until the onion is soft and translucent, about 3-4 minutes.
- Pour in chicken stock, scrape the bottom of the skillet, and stir in heavy cream, peri-peri sauce, and lemon juice. Allow to simmer gently.
- Return the seared chicken to the skillet and simmer until the chicken reaches 165°F, about 5-8 minutes.
- Plate the rice and top with the creamy peri-peri chicken and sauce. Garnish with fresh parsley.
Notes
For deeper flavor, marinate the chicken in peri-peri sauce overnight. Feel free to add vegetables like bell peppers or spinach to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 165mg