Description
A quick and flavorful one-bowl meal featuring tender chicken and colorful bell peppers in a creamy, spicy sauce served over rice.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup white rice, uncooked
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Cook the rice according to package instructions and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, add sliced onions, bell peppers, and garlic. Sauté until vegetables are tender, about 5 minutes.
- Return chicken to the skillet. Stir in paprika, cayenne pepper, salt, and black pepper.
- Pour in heavy cream and simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Serve the spicy cream chicken and peppers over cooked rice, garnished with fresh parsley.
Notes
You can customize the seasonings to taste.