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Simmer and cook: Reduce the heat to low, cover the pan with a lid, and let the dish simmer for 20-25 minutes. This will allow the chicken to cook through and the rice to absorb the flavors of the broth and cream.
Step 5: Garnish and Serve
Check for doneness: After 25 minutes, check the chicken and rice for doneness. The chicken should be fully cooked with an internal temperature of at least 75°C (165°F), and the rice should be tender.
Add green onions: Once the dish is ready, sprinkle the finely chopped green onions over the top for a fresh burst of flavor and color.
Serve: Serve the creamy chicken rice hot, making sure to spoon the flavorful sauce over each serving. Enjoy this hearty meal with a side salad or crusty bread.
Cooking Tips
Choose the right rice: Long-grain rice works best for this recipe as it absorbs the broth and cream without becoming too sticky. If using a different type of rice, adjust the liquid accordingly.
Customize the vegetables: While this recipe uses red bell peppers, you can add other vegetables like carrots, peas, or mushrooms for extra flavor and texture.
Browning the chicken: Don’t skip the step of browning the chicken before adding it to the rice. This adds depth of flavor and ensures the chicken skin remains crispy while cooking in the liquid.
Thicken the sauce: If you prefer a thicker sauce, reduce the amount of broth or cook the dish uncovered for the last 5-10 minutes to allow the liquid to evaporate slightly.
Spice it up: For a spicier version, add a pinch of cayenne pepper or chili flakes to the seasoning mix for the chicken.
Storage
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