Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Feel free to substitute chicken breasts for the thighs if you prefer, and if you’re looking for a lighter version, you can use half-and-half instead of heavy cream. The beauty of this dish is its versatility, allowing you to tweak it to suit your taste.
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning them with salt, pepper, garlic powder, and paprika. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Add the rice to the skillet, stirring to coat the grains with the oil and spices. This step is reminiscent of the way my abuela would toast the rice before adding liquid, a little trick she swore by to enhance flavor.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and let it simmer for 15 minutes or until the rice is tender and the liquid is mostly absorbed.
- Stir in the heavy cream and frozen peas. Cook for another 5 minutes, allowing the flavors to meld together beautifully. The creamy texture will remind you of the soups and stews that filled my childhood home with warmth.
- Remove the skillet from the heat and stir in the Parmesan cheese. Cover and let it sit for a few minutes to allow the cheese to melt and the flavors to combine.
- Garnish with fresh parsley before serving, and enjoy the delightful blend of flavors that make this dish a household favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International