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When it comes to comfort food, few dishes can rival the soothing embrace of creamy chicken and rice. This delightful meal not only warms the body but also nourishes the soul, making it an essential part of family dinners and gatherings. Across various cultures, chicken and rice serve as a staple meal, evolving into numerous regional variations that celebrate local ingredients and culinary traditions. However, the creamy version, enriched with rich flavors and a velvety texture, has carved out a special place in the hearts and taste buds of many.

Creamy Chicken and Rice

Indulge in the ultimate comfort food with creamy chicken and rice, a dish that wraps you in warmth and satisfaction. This recipe balances savory chicken thighs, fluffy long-grain rice, and vibrant vegetables in a rich, velvety sauce. Perfect for family dinners or cozy nights in, it’s easy to make yet feels indulgent. Explore the key ingredients that create its flavorful depth, and discover variations to suit your taste. Make this comforting classic a staple in your home!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced

1 cup white long-grain rice

4 cups chicken broth

1 medium onion, finely chopped

4 cloves garlic, minced

1 cup heavy cream

1 cup frozen peas

1 cup shredded carrots

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Chicken: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, paprika, and thyme. Sauté until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

    Cook the Vegetables: In the same skillet, add the chopped onion and cook for about 3 minutes until translucent. Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.

      Add the Rice: Stir in the rice and allow it to toast for 1-2 minutes with the vegetable mixture, stirring occasionally.

        Pour in the Broth: Gradually add the chicken broth, and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes.

          Combine Back the Chicken: After 15 minutes, stir in the cooked chicken, frozen peas, and shredded carrots. Cover and simmer for an additional 5-7 minutes, until the rice is fully cooked and has absorbed the broth.

            Make it Creamy: Lower the heat and stir in the heavy cream, mixing well until everything is combined. Allow the mixture to heat through for an additional 2-3 minutes.

              Serve: Remove from heat, garnish with fresh chopped parsley, and serve warm. Enjoy your creamy chicken and rice!

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4