Cozy Creamy Herb Chicken & Rice (Print Version)
# Ingredients:
→ For the Chicken
01 -
Two chicken breasts, chopped into small, bite-sized bits
02 -
A teaspoon of paprika
03 -
Half a teaspoon of cumin powder
04 -
A pinch of oregano
05 -
Crushed red pepper flakes, about 1/4 teaspoon
06 -
Salt and pepper, as much as you like
→ For the Sauce
07 -
Two tablespoons butter, split into halves
08 -
Thyme, half a teaspoon
09 -
Half a teaspoon of rosemary
10 -
Basil, half a teaspoon
11 -
Ground fennel seeds, about 1/4 teaspoon
12 -
Three heaping tablespoons of cream cheese
13 -
One cup of regular milk or buttermilk
14 -
One minced garlic clove (optional)
→ Base
15 -
One cup of uncooked basmati rice
# Instructions:
01 -
Cook the basmati rice as described on the package. Keep it warm and ready while making the other parts of the dish.
02 -
Toss the chopped chicken with paprika, cumin, oregano, chili flakes, and some salt and pepper. Heat a tablespoon of butter in a big pan over medium heat. Cook the chicken for 6 to 8 minutes until golden brown. Take it out and set aside.
03 -
Use the same pan, drop the remaining butter in, and add garlic if you're using it. Stir the thyme, rosemary, basil, and fennel through for a short time. Let cream cheese melt into the mix, then slowly whisk in the milk, creating a smooth and creamy mixture.
04 -
Put the cooked chicken back into the pan and coat it with the sauce. Let it simmer gently for about 3 to 5 minutes, then pour everything over the warm rice to serve.
# Notes:
01 -
Switch regular milk out for buttermilk if you want a tangy kick in the sauce
02 -
Don’t crowd the pan while cooking the chicken—this helps it brown nicely
03 -
Mix the rice straight into the sauce if that’s the way you like it