Creamy Peri-Peri Chicken with Rice Recipe

Ingredients

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 cup chicken stock
• 1 cup heavy cream
• 3 tablespoons peri-peri sauce
• 1 teaspoon lemon juice
• 2 cups cooked white rice
• Fresh parsley, chopped (for garnish)

Instructions

1. 1

   Season the Chicken: In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this seasoning mixture evenly onto both sides of the chicken breasts to infuse flavor.

2. 2

   Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side until they are cooked through and golden brown. Remove the chicken from the skillet and set aside.

3. 3

   Sauté Aromatics: In the same skillet, add chopped onions and minced garlic. Sauté for 3-4 minutes until the onions are translucent and fragrant, scraping up any browned bits from the chicken for extra flavor.

4. 4

   Make the Sauce: Pour in the chicken stock to deglaze the pan and let it simmer for 2 minutes. Lower the heat to medium-low, then stir in the heavy cream and peri-peri sauce. Allow the sauce to simmer gently for 3-4 minutes until it thickens slightly.

5. 5

   Combine and Finish: Add the cooked chicken breasts back into the skillet, spoon the sauce over the top, and cook for another 2-3 minutes to heat through and meld the flavors. Stir in lemon juice just before serving for brightness.

6. 6

   Serve: Spoon cooked white rice onto plates and top with creamy peri-peri chicken. Garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately.