Are you ready for a flavor explosion? Look no further than this mouthwatering chicken fillet with rice recipe! Bursting with savory goodness and rich, creamy sauce, this dish is guaranteed to become a family favorite. Whether you’re cooking for a special occasion or just craving something delicious, this recipe has got you covered. Let’s dive into the details!
Ingredients:
- 3 chicken fillets, cut into large pieces
- Salt, pepper, paprika, vegetable oil
- 1 onion, cut into half rings
- 50 grams of butter
- 10 garlic cloves, chopped
- 1 bell pepper, cut into half rings
- 60ml soy sauce
- 500ml cream
- 1 cup bulgur
- 2 cups water
- 1 onion, diced
- 300 grams canned corn
Instructions:
- Start by seasoning the chicken fillet pieces with salt, pepper, and paprika. Mix well to ensure even coating.
- Heat some vegetable oil in a large skillet over medium heat. Add the seasoned chicken fillet pieces and fry for 5-7 minutes, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the sliced onion and butter. Cook for 3-4 minutes, until the onion is softened and translucent.
- Add the chopped garlic to the skillet and cook for an additional 2 minutes, until fragrant.
- Stir in the bell pepper half rings and cook for 2-3 minutes, until slightly softened.
- Pour in the soy sauce and cream, and stir to combine. Cook for 3-4 minutes, until the sauce has thickened slightly.
- Return the cooked chicken fillet pieces to the skillet and coat them in the sauce. Cover and cook for 10 minutes, allowing the flavors to meld together.
- While the chicken is cooking, prepare the bulgur. In a separate pot, combine the bulgur and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the bulgur is tender and fluffy.
- In another pan, heat some vegetable oil and sauté the diced onion for 3-4 minutes, until softened. Season with salt to taste.
- Add the canned corn to the pan and fry for 1 minute, until heated through.
- Transfer the cooked bulgur to the pan with the onion and corn. Stir to combine and cook for an additional 1-2 minutes, until heated through.
Cook Notes and Variations:
- Feel free to customize the seasoning for the chicken fillet according to your taste preferences. You can add herbs like thyme or rosemary for extra flavor.
- For a spicier sauce, add a pinch of chili flakes or a splash of hot sauce.
- If you don’t have bulgur on hand, you can substitute it with rice or quinoa.
Keto and Low-Carb Versions:
- To make this recipe keto-friendly or low-carb, substitute the bulgur with cauliflower rice or shirataki rice.
- Use heavy cream instead of regular cream to keep the carb count low.
- Omit the corn or reduce the amount to lower the carb content further.
Frequently Asked Questions (FAQs):
Q: Can I use chicken breast instead of chicken fillets? A: Yes, you can use chicken breast instead of chicken fillets in this recipe. Just make sure to adjust the cooking time accordingly to ensure the chicken is cooked through.
Q: Can I make this recipe ahead of time? A: Absolutely! This chicken fillet with rice dish is perfect for meal prep. You can cook the chicken and sauce ahead of time and store it in the refrigerator for up to 3 days. Simply reheat and serve with freshly cooked bulgur when ready to eat.
Q: Can I use fresh corn instead of canned corn? A: Yes, you can use fresh corn kernels instead of canned corn if you prefer. Simply boil or sauté the fresh corn until tender before adding it to the dish.
Get ready to elevate your dinner game with this incredible chicken fillet with rice recipe! From the tender chicken pieces to the creamy, flavorful sauce and fluffy bulgur, every bite is a taste sensation. Whether you’re cooking for a crowd or just craving a hearty meal, this recipe is sure to impress. Give it a try and prepare to be amazed!
