Ingredients
Units
Scale
- 1 lb of sliced chicken
Seasonings for chicken
- Salt and pepper to taste
- 1 tsp white pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp Italian seasoning
- 2 tbsp of any neutral oil
Rice
- 1 tbsp of butter
- Pinch of paprika
- Salt and pepper to taste
- 1/2 a white onion chopped
- 2 cups of rice boiled
Sauce
- 1 tbsp of butter
- 1 tsp of fresh garlic minced
- Pinch of paprika
- Salt and pepper to taste
- 1/2 tsp of Italian herbs
- 3/4th cups of heavy cream
Garnish
- Chives of chopped spring onion
Instructions
- Marinate the chicken in the listed spices and set aside for 30 minutes
- In a large pan set over medium high heat, fry the chicken in the oil till done. Takes 10-12 minutes. Removed chicken with a slotted spoon on to a plate.
- For the rice: In the same pan the chicken was fried, add the remaining butter spices and the onion till the onion softens up. About 5 minutes
- Next add in the cooked rice and mix till combined with the onion mixture.
- Place the chicken over the rice and turn off the heat
Sauce
- In a small saucepan melt the butter with the seasonings over medium heat. Let the butter get foamy and add in the heavy cream. Cook till the cream thickens.
- Ladle the cream mixture over the chicken and rice. Garnish with Chives and serve while hot.
Notes
- You can use day old rice for this recipe
- Your can marinate the chicken in advance
- You can use chicken thighs for a more juicy chicken
- Everything can be prepped in advance and you can assemble the day of
- The sauce can also be doubled if you’d like for it to have more liquid
- The sauce can also be served on the side for those who wants to keep this dairy free
- Prep Time: 10 mins
- Cook Time: 30 mins