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Creamy Pepper and Zucchini Chicken with Jasmine Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 55 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Frying
  • Cuisine: European

Description

This Creamy Pepper and Zucchini Chicken recipe features tender chicken breast strips cooked with vibrant red and yellow peppers, zucchini, and aromatic onions in a rich, creamy ajvar-spiced sauce. Paired with fluffy jasmine rice, this dish offers a comforting and flavorful meal perfect for a family dinner, ready in just 45 minutes.

Ingredients

Units Scale

For the Rice:

  • 250 g jasmine rice
  • 500 ml water
  • 1 pinch of salt
  • 1 tsp butter (optional)

For the Chicken and Vegetable Dish:

  • 2 chicken breast fillets
  • 1 red pepper
  • 1 yellow pepper
  • 1 small zucchini
  • 1 onion
  • 2 tbsp oil for frying
  • 200 ml vegetable stock
  • 200 ml cream
  • 2 tbsp ajvar (mild or hot)
  • 1 tsp paprika powder (sweet)
  • Salt and pepper to taste
  • 1 tsp cornstarch (optional, to thicken)

Instructions

  1. Prepare rice: Place the jasmine rice in a pot and cover with cold water. Rinse gently with your hands until the water runs clear, then drain.
  2. Cook rice: Add 500 ml of water and a pinch of salt to the pot with the rinsed rice. Bring to a boil, then reduce heat to low and simmer for about 20 minutes until all water is absorbed. Optionally, stir in a teaspoon of butter and keep warm.
  3. Prepare vegetables: Wash the red and yellow peppers, along with the zucchini. Remove seeds from peppers and cut all vegetables into strips. Finely chop the onion.
  4. Sauté onion: Heat 2 tablespoons of oil in a large pan or wok over medium heat. Add the chopped onion and sauté until translucent and fragrant.
  5. Cook chicken: Cut the chicken breast fillets into strips. Add them to the pan with onions and fry until the chicken is golden brown and cooked through.
  6. Add vegetables: Add the pepper and zucchini strips to the pan with the chicken. Stir-fry briefly to combine.
  7. Deglaze and simmer: Pour in the vegetable stock to deglaze the pan. Let the mixture simmer over medium heat for about 10 minutes to soften the vegetables and develop flavor.
  8. Add cream and seasonings: Stir in the cream, then season the dish with salt, pepper, and sweet paprika powder. Add the ajvar and continue to simmer for an additional 5 minutes, allowing the sauce to thicken slightly.
  9. Thicken sauce (optional): If a thicker sauce is desired, mix the cornstarch with a little cold water to make a slurry. Stir this into the simmering sauce and cook until it reaches the preferred consistency.
  10. Serve: Plate the creamy pepper and zucchini chicken alongside the fluffy jasmine rice and enjoy immediately.

Notes

  • Ajvar can be mild or hot depending on your spice preference.
  • Using cornstarch slurry helps achieve a thicker sauce consistency if desired.
  • Butter in the rice is optional but adds a richer flavor.
  • Jasmine rice is ideal for its fragrant aroma and texture but can be substituted with basmati rice if preferred.
  • For a dairy-free option, substitute the cream with coconut cream or a plant-based cream alternative.

Find it online: https://yumrecipesfood.com/creamy-pepper-and-zucchini-chicken-with-jasmine-rice-recipe/