Ingredients
Method
Preparation
- 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.
- Slice the red bell pepper, yellow bell pepper, and zucchini into strips. Finely chop the onion.
Cooking
- 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.
- Add the sliced bell peppers and zucchini to the skillet and sauté until slightly tender while maintaining some texture.
- 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.
- For a thicker sauce, combine cornstarch with a small amount of cold water, stir it into the sauce, and simmer briefly until smooth.
Serving
- 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.
