Serves: 4
Prep: 10–15 minutes
Cook: 25–30 minutes
Ingredients
Chicken
- 4 boneless, skinless chicken breasts or thighs, cut into chunks
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp cayenne pepper, optional
- Salt and black pepper, to taste
Smothering sauce
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup diced tomatoes, optional
- 2 tbsp fresh parsley, chopped
For serving
- 2 cups cooked white rice
These quantities and the basic method correspond closely to the version matching the image/caption found online.
👩🍳 Instructions
- Season the chicken.
Put the chicken pieces in a bowl and season with salt, pepper, paprika, thyme, and cayenne if using. - Brown the chicken.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 3–4 minutes per side, until nicely browned. Remove the chicken and set aside. - Cook the onion and garlic.
Using the same skillet, add the diced onion and cook for about 3 minutes, until softened. Add the garlic and cook for another 30 seconds. - Make the sauce.
Pour in the chicken broth and heavy cream. Add the diced tomatoes if using. Stir well, scraping up the browned bits from the bottom of the pan. - Simmer.
Let the sauce simmer for 3–4 minutes so it starts to thicken. - Smother the chicken.
Return the browned chicken to the skillet and spoon the sauce over it. Reduce the heat to low, cover, and simmer for approximately 10–12 minutes, until the chicken is cooked through and the sauce has thickened. - Serve.
Spoon the creamy chicken and sauce over warm cooked white rice. Sprinkle with fresh parsley.
🍚 Tip
For the closest appearance to the picture, use long-grain white rice, pile it onto the plate first, then spoon the chicken and plenty of the sauce over the top.
