Chicken in Creamy Sauce with Rice and Bell Pepper

Chicken in Creamy Sauce with Rice and Bell Pepper

35 min
Easy
1 serv.
388 g / 1 serv.

Rating

Average rating:—

Description

Tender chicken fillet simmered in creamy sauce with aromatic bell pepper, served on a bed of fluffy rice

  1. Cook rice in salted water according to package instructions until done. Drain excess water, add 10g butter and stir.
  2. Cut chicken fillet into medium pieces (2-3 cm). Season with salt, pepper and paprika.
  3. Heat a pan with olive oil and remaining butter. Fry chicken over high heat until golden brown on all sides (5-7 min). Transfer to a plate.
  4. In the same pan, fry finely chopped onion until translucent, add minced garlic and sliced bell pepper. Cook for 5 min until softened.
  5. Return chicken to vegetables, pour in cream, reduce heat and simmer covered for 10-12 min until chicken is cooked through and sauce slightly thickens.
  6. Serve chicken in creamy sauce with rice.
691
178 kcal / 100 g
kcal
35.5 g
9.1 g / 100 g
Protein
60.0 g
15.5 g / 100 g
Carbohydrates
34.3 g
8.8 g / 100 g
Fats