Creamy Chicken and Rice

Ingredients

  • 2 tbsp Butter

  • 1 Tbsp Olive Oil

  • 500g Chicken Breast, diced

  • Salt and Pepper, to taste

  • 1 Small Onion

  • 2 Cloves Garlic

  • 1 Cup Long Grain White Rice

  • 1 Cup Heavy Cream

  • 2 1/2 cups Chicken Stock

  • 1 Cup Frozen Peas and Carrots

  • 1/2 Cup Grated parmesan

  • 1/4 tsp Paprika

Directions

  • In a large skillet over medium heat, melt butter and olive oil

  • Season diced chicken with salt and pepper, then saute until golden brown and cooked through, about 5 - 7 minutes. Remove chicken and set aside

  • In the same skillet, add the onion and garlic. Saute for 2 to 3 minutes until fragrant and softened

  • Stir in the rice, coating it in the butter and oil and cook for 1 to 2 minutes to lightly toast

  • Pour in the chicken broth, bring to a boil, the reduce heat to low and cover. Simmer for 18 to 20 minutes, until the rice is tender and the broth absorbed

  • Stir in the heavy cream, cooked chicken, frozen peas and carrots, parmesan cheese and paprika. Cook for another 5 minutes until creamy and heated through.