Description
A bold and velvety dish featuring seared chicken thighs simmered in a spicy Peri-Peri and cream sauce, served over fluffy white rice.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 1/2 cup Peri-Peri sauce
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tbsp butter
- 2 cups cooked white rice
- 1 tbsp lemon juice
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Season chicken thighs with salt and pepper.
- Heat butter in a large skillet over medium-high heat and sear chicken for 5-7 minutes per side until golden brown. Remove chicken from pan.
- Sauté minced garlic in the remaining pan drippings for 1 minute.
- Stir in Peri-Peri sauce and scrape the bottom of the pan to release browned bits.
- Reduce heat to medium-low and stir in heavy cream until smooth and orange.
- Return chicken to the pan and simmer for 8-10 minutes until fully cooked.
- Stir in lemon juice and garnish with parsley.
- Serve immediately over hot cooked rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion