Herb Chicken Creamy Rice (Print Version)
# Ingredients:
→ Chicken Prep
01 -
2 boneless chicken breasts, diced into small chunks
02 -
A pinch of salt and pepper, as needed
03 -
1/4 teaspoon chili flakes
04 -
1/2 teaspoon dried oregano
05 -
1 teaspoon smoked paprika
06 -
1/2 teaspoon ground cumin
→ Herb Sauce
07 -
2 tbsp butter, split into two parts
08 -
A clove of minced garlic (you can skip if you want)
09 -
1/4 teaspoon ground fennel seeds
10 -
1/2 teaspoon dried basil
11 -
1/2 teaspoon rosemary
12 -
3 tablespoons of cream cheese
13 -
A cup of milk or tangy buttermilk
14 -
1/2 teaspoon thyme
→ Serving Base
15 -
1 cup of uncooked basmati rice
# Instructions:
01 -
Prepare the basmati rice as the package says. When it's done, keep it warm while moving on to the rest.
02 -
Combine diced chicken with cumin, paprika, oregano, chili flakes, and some salt and pepper. Melt 1 tablespoon of butter over medium heat in a big pan. Cook chicken for around 6 to 8 minutes till golden. Set it aside for now.
03 -
Use the empty pan and throw in the other butter and minced garlic if you like. Sprinkle in the fennel, basil, rosemary, and thyme. Cook for a moment, then mix in cream cheese till it melts. Slowly add milk and stir till it turns smooth.
04 -
Pop the chicken back into the pan and stir it in so it's coated in the sauce. Let it simmer gently for a few minutes, then pour this creamy chicken mix over your warm rice and enjoy.
# Notes:
01 -
For extra zing, swap milk with buttermilk in the sauce.
02 -
When browning chicken, don’t toss too much in the pan at once.
03 -
Want it all mixed up? Stir the cooked rice straight into the sauce before serving.