Ingredients
Scale
- 2 tbsp olive oil
- 4 boneless, skinless chicken breasts
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 3 tbsp peri-peri sauce
- 1 tsp lemon juice
- 2 cups cooked white rice
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for about 3-4 minutes per side until golden brown; set aside.
- In the same skillet, sauté chopped onion and minced garlic until soft.
- Add chicken stock, scraping up browned bits from the pan. Stir in heavy cream, peri-peri sauce, and lemon juice; simmer until slightly thickened.
- Return seared chicken to the skillet; coat with sauce and simmer for 8-10 minutes until fully cooked (165F/74C).
- Serve over cooked rice and garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Searing and Simmering
- Cuisine: African
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 95mg