Creamy Garlic Chicken & Rice
Creamy Garlic Chicken & Rice
Ingredients
- 1 kg chicken breast
- 2 teaspoons paprika
- 2 teaspoons garlic salt
- 1 brown onion, diced
- 1 tablespoon garlic paste
- 250 g jasmine rice, uncooked
- 700 ml chicken stock
- 200 ml light cooking cream
- 100 g grated Parmesan
- as needed fresh parsley
- as needed oil
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180
- 2
Cut the 1 kg chicken breast into bite-sized cubes.
⏱️ 5 min
- 3
In a bowl, combine the chicken breast cubes with 2 teaspoons of paprika and 2 teaspoons of garlic salt. Mix well to ensure the chicken is evenly coated.
⏱️ 3 min
- 4
In a large oven-safe pan or skillet, add a splash of oil and heat over medium heat. Add the diced 1 brown onion and sauté until softened, about 3-5 minutes.
⏱️ 5 min
- 5
Add 1 tablespoon of garlic paste to the pan with the onion and sauté for another minute until fragrant.
⏱️ 1 min
- 6
Add the seasoned chicken breast to the pan and cook until browned on all sides. The chicken does not need to be cooked through at this stage.
⏱️ 7 min
- 7
Stir in the 250 g of uncooked jasmine rice into the pan with the chicken and onion.
⏱️ 1 min
- 8
Pour in the 700 ml of chicken stock, followed by the 200 ml of light cooking cream.
⏱️ 1 min
- 9
Add the 100 g of grated Parmesan cheese to the pan.
⏱️ 1 min
- 10
Stir all the ingredients together thoroughly in the pan to combine.
⏱️ 1 min
- 11
Cover the pan tightly with aluminum foil and transfer it to the preheated oven. Bake for 25 minutes.
⏱️ 25 min•🌡️ 180
- 12
Carefully remove the pan from the oven. The rice should be cooked and the liquid absorbed.
⏱️ 1 min
- 13
Garnish with fresh parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Chicken & Rice
- 1 kg chicken breast
- 2 teaspoons paprika
- 2 teaspoons garlic salt
- 1 brown onion, diced
- 1 tablespoon garlic paste
- 250 g jasmine rice, uncooked
- 700 ml chicken stock
- 200 ml light cooking cream
- 100 g grated Parmesan
- as needed fresh parsley
- as needed oil
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180 - 2
Cut the 1 kg chicken breast into bite-sized cubes.
⏱️ 5 min - 3
In a bowl, combine the chicken breast cubes with 2 teaspoons of paprika and 2 teaspoons of garlic salt. Mix well to ensure the chicken is evenly coated.
⏱️ 3 min - 4
In a large oven-safe pan or skillet, add a splash of oil and heat over medium heat. Add the diced 1 brown onion and sauté until softened, about 3-5 minutes.
⏱️ 5 min - 5
Add 1 tablespoon of garlic paste to the pan with the onion and sauté for another minute until fragrant.
⏱️ 1 min - 6
Add the seasoned chicken breast to the pan and cook until browned on all sides. The chicken does not need to be cooked through at this stage.
⏱️ 7 min - 7
Stir in the 250 g of uncooked jasmine rice into the pan with the chicken and onion.
⏱️ 1 min - 8
Pour in the 700 ml of chicken stock, followed by the 200 ml of light cooking cream.
⏱️ 1 min - 9
Add the 100 g of grated Parmesan cheese to the pan.
⏱️ 1 min - 10
Stir all the ingredients together thoroughly in the pan to combine.
⏱️ 1 min - 11
Cover the pan tightly with aluminum foil and transfer it to the preheated oven. Bake for 25 minutes.
⏱️ 25 min•🌡️ 180 - 12
Carefully remove the pan from the oven. The rice should be cooked and the liquid absorbed.
⏱️ 1 min - 13
Garnish with fresh parsley before serving.
⏱️ 1 min