Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 cup chicken stock
- 1 cup heavy cream
- 3 tbsp peri-peri sauce
- 2 cups cooked white rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- Fresh parsley (for garnish)
- 1 tsp lemon juice
Instructions
- Season chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, sauté chopped onion and minced garlic until soft (2-3 minutes).
- Deglaze with chicken stock, then stir in heavy cream, peri-peri sauce, and lemon juice. Simmer for 3-4 minutes until slightly thickened.
- Return chicken to skillet; simmer for 8-10 minutes until fully cooked (internal temperature should reach 165°F/74°C).
- Serve over cooked rice, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: African
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg