Introduction
There’s something magical about a dish that never fails to please, and this one is a clear winner in my home. My husband can’t resist asking for seconds whenever I make it, and it has quickly become a family favorite. With its rich flavors and straightforward preparation, this foolproof recipe is sure to become a staple in your household too.
Ingredients
To create this dish, you’ll need the following:
Protein: 2 pounds of chicken thighs or your preferred choice of meat.
Seasonings: 1 teaspoon garlic powder, 1 teaspoon paprika, salt, and pepper to taste.
Vegetables: 1 cup diced onions, 2 cups chopped carrots, and 1 cup of peas.
Base: 1 ½ cups of cooked rice or pasta (optional for serving).
Sauce: 1 cup chicken stock, ½ cup heavy cream, and 2 tablespoons flour.
Oil: 2 tablespoons olive oil or butter for cooking.
Directions
Prep the Ingredients:
Season the protein with garlic powder, paprika, salt, and pepper. Set aside.
Cook the Protein:
Heat the olive oil in a skillet over medium heat. Cook the chicken until golden brown and cooked through, about 6–8 minutes per side. Remove and set aside.
Sauté Vegetables:
In the same skillet, add the onions, carrots, and peas. Sauté until the onions are translucent and the carrots begin to soften, about 5 minutes.
Make the Sauce:
Sprinkle the flour over the vegetables and stir well. Gradually pour in the chicken stock, whisking to avoid lumps. Let it simmer until thickened, about 3 minutes. Stir in the heavy cream.
Combine and Simmer:
Return the chicken to the skillet. Simmer everything together for 10 minutes, allowing the flavors to meld beautifully.
Serve:
Serve hot over cooked rice or pasta for a hearty and satisfying meal.
Serving and Storage Tips
Serving Suggestions: This dish pairs wonderfully with a side of crusty bread or a fresh green salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to retain the creamy texture.
Variations
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