red bell peppers(2 pieces)
red onions(1 large piece)
Put rice and twice the volume of hot water (or if different follow instructions on rice packaging) into a pot. Add 2/3rd of the salt. Stir shortly, so that the salt is well distributed and bring water to a boil, reduce heat to the lowest setting and let rice simmer with firmly closed lid until all liquid is absorbed. Packaging often gives indicative timing, for white rice it ranges between 15-25 minutes. If all water is absorbed and rice is not fully cooked, add a little bit of extra water and continue to simmer.
While rice is simmering, peel red onion, cut it in quarters and each quarter in slices. Remove stem and seeds from red bell peppers, cut in quarters and each quarter in slices. Peel and press garlic. If chicken meat is in larger pieces, cut it into bite size strips.
Heat oil in a large pan and turn heat up high. Once the oil is hot add chicken strips, season them with the rest of the salt and pepper and sauté them until the outside gets brown. (They do not have to be fully cooked yet.) Remove the meat from the pan and set aside.
Turn down the heat to medium-high and add some additional oil to the pan. Put the onions in the pan and sauté for 1-2 minutes. Add the bell pepper and the garlic and continue to sauté for 2-3 minutes until the bell pepper starts to get tender.
Add broth and let it boil up shortly before reducing the heat to medium. Slowly add cream and sour cream under a continuous stir. Mix in paprika powder and thyme and simmer for a minute.
Check whether the rice is done (if it is not yet, take the pan off the stove and wait for the rice to be done, before completing the last step) and if it is, add chicken strips back into the pan and cook everything together for another 2 minutes until sauce is creamy and the chicken is done. Serve together with the rice
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