Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups long-grain white rice
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
This recipe is forgiving, just like my abuela’s cooking style, so feel free to substitute chicken thighs if you prefer darker meat, or use brown rice for a nuttier flavor. The essence lies in the heart of the dish — the creamy, comforting sauce.
Instructions
- Begin by seasoning your chicken breasts with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the rice to the skillet, stirring to coat it in the onion and garlic mixture. Pour in the chicken broth and bring to a simmer.
- Reduce the heat to low, return the chicken to the skillet, and cover. Cook for 20 minutes, or until the rice is tender and the chicken is cooked through.
- Stir in the heavy cream and dried thyme, cooking for another 5 minutes until the sauce thickens slightly.
- Finish with a sprinkle of fresh parsley before serving. This is the moment to savor — a dish that embodies warmth and love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International