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Creamy pepper zucchini chicken with ajvar cream sauce served with jasmine rice

Creamy Pepper-Zucchini-Chicken with Ajvar Cream Sauce

Creamy Pepper-Zucchini-Chicken with Ajvar Cream Sauce is a comforting weeknight meal featuring tender chicken, crisp-tender vegetables, and a rich creamy sauce with bold ajvar flavor served over jasmine rice.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Balkan-inspired
Calories: 620

Ingredients
  

Rice
  • 250 g jasmine rice
  • 500 ml water
  • Pinch of salt
  • 1 teaspoon butter (optional)
Chicken and Vegetables
  • 2 chicken breast fillets
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 small zucchini
  • 1 onion
Ajvar Cream Sauce
  • 2 tablespoons oil
  • 200 ml vegetable broth
  • 200 ml cream
  • 2 tablespoons ajvar
  • 1 teaspoon sweet paprika powder
  • Salt and pepper to taste
  • 1 teaspoon cornstarch (optional)

Method
 

Preparation
  1. Rinse the jasmine rice under cold water until the water becomes clear. Cook it with 500 ml water and a pinch of salt until fluffy, then mix in 1 teaspoon butter if using.
  2. Slice the red bell pepper, yellow bell pepper, and zucchini into strips. Finely chop the onion.
Cooking
  1. Warm oil in a large skillet over medium heat. Cook the onion until softened, then add the sliced chicken breast and cook until golden and the chicken reaches 165°F / 74°C.
  2. Add the sliced bell peppers and zucchini to the skillet and sauté until slightly tender while maintaining some texture.
  3. Pour in the vegetable broth, then add the cream, ajvar, sweet paprika powder, salt, and pepper. Simmer gently until the sauce becomes creamy and slightly thickened.
  4. For a thicker sauce, combine cornstarch with a small amount of cold water, stir it into the sauce, and simmer briefly until smooth.
Serving
  1. Serve the creamy chicken and vegetables over warm jasmine rice.

Notes

For meal prep, store the rice separately from the sauce to help maintain the best texture.