Ingredients 🛒

For the Chicken:

2 tbsp olive oil 🫒

2 chicken breasts, diced 🍗

Salt & pepper to taste 🧂

1 tsp smoked paprika 🌶️

1/2 tsp garlic powder 🧄

1/2 tsp onion powder

150 ml heavy cream 🥛

1 tbsp tomato paste

1 tsp dried oregano

Fresh parsley, chopped 🌿

For the Roasted Potatoes:

500 g baby potatoes, halved 🥔

2 tbsp olive oil 🫒

1 tsp dried thyme

Salt & pepper to taste

For the Rice:

1 cup basmati or jasmine rice 🍚

2 cups water 💧

Salt

1 tsp dried basil or Italian herbs 🌿

Instructions 📋

Cook the rice: Rinse rice until the water runs clear. Boil with 2 cups water and a pinch of salt. Cover and simmer for 12–15 minutes. Fluff with a fork and sprinkle with dried herbs.

Roast the potatoes: Preheat oven to 200°C (400°F). Toss halved potatoes with olive oil, thyme, salt, and pepper. Roast on a baking sheet for 25–30 minutes until golden and crispy.

Sear the chicken: In a skillet, heat olive oil over medium-high. Season chicken with paprika, garlic powder, onion powder, salt, and pepper. Sear for 6–8 minutes until golden and cooked through.

Make the sauce: Lower the heat. Add tomato paste and stir for 1 minute. Pour in cream and oregano, stir and simmer for 3–4 minutes until thickened.

Finish: Return the chicken to the sauce, mix well, and sprinkle with chopped parsley.

Serve: Plate rice, roasted potatoes, and creamy chicken together. Garnish with more herbs if desired.

Notes & Variations 💡

Add chili flakes for some heat.

Use sweet potatoes instead of regular ones for a twist.