Creamy Chicken Rice with Bell Peppers

Step 1: Prepare the Chicken
Season the chicken legs: Start by patting the chicken legs dry with a paper towel. Season them with salt, black pepper, garlic powder, and sweet paprika on both sides. Rub the seasoning into the chicken to ensure even flavor.
Sear the chicken: In a large pan or skillet, heat some oil over medium heat. Add the chicken legs to the hot pan and sear them until they are golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the pan and set aside.
Step 2: Cook the Vegetables
Sauté the onions: In the same pan, add the finely chopped onions and cook them over medium heat until they are softened and translucent, about 5 minutes. Stir frequently to prevent burning.
Add the bell peppers: Add the sliced red bell peppers to the pan with the onions. Cook for an additional 3-4 minutes, allowing the bell peppers to soften and release their sweetness.
Step 3: Cook the Rice
Toast the rice: After the onions and bell peppers have softened, add the rice to the pan. Stir the rice for 2-3 minutes to lightly toast it, which helps enhance the flavor and prevent the rice from becoming mushy during cooking.
Add the chicken broth: Pour 400 ml (14 fl oz) chicken broth into the pan and stir to combine with the rice and vegetables. Bring the mixture to a gentle boil.
Step 4: Combine the Ingredients
Add the cream: Stir in the 300 ml (10 fl oz) cooking cream to the pan. The cream will give the dish a rich and luscious texture. Mix everything together well to ensure the cream is evenly distributed.
Return the chicken: Carefully place the seared chicken legs back into the pan, nestling them on top of the rice and vegetables. Ensure that the chicken is partially submerged in the liquid to allow it to cook evenly.