Ingredients

The following ingredients have 4 Servings
  • 6-8 Chicken thighs; sliced
  • 1 red bell pepper; diced
  • 1/2 medium onion; diced
  • 3 cups cooked rice ((I used a rice blend with 3 types of rice))
  • 1 cup white wine
  • 1/2 cup broth
  • 1 tsp . herbs de provence
  • 3 garlic cloves; grated/minced
  • 1/2 cup cream
  • 1 cup peas
  • Salt/pepper; to taste
  • Extra virgin olive oil
  • Parmesan cheese ((optional))

Instruction

  • Season the chicken thighs on both sides
  • In a pan, add olive oil and heat over medium-high heat
  • Sear the chicken on both sides, getting nice color
  • Add the bell pepper and onion, cook for about 2 minutes or until onions and peppers begin to soften
  • Reduce heat to medium
  • Add the wine, broth, garlic, herbs and s/p. Cook for about 5-7 minutes or until the chicken is cooked through
  • Add the rice, cook an addition 3-5 minutes or until most of the liquid is absorbed
  • Add the peas and cream, stir gently
  • Taste for seasoning, add any needed salt or pepper
  • Top with optional parmesan cheese