Rice and potatoes in the same pan sounds like a lot. It is. And it works. You get a toasty, starchy base with real chew, then a silky garlic cream sauce loaded with juicy chicken over the top. Hearty, aromatic, and a welcome change from the usual side routine.
What you need
- Potato (small) - 1
- Rice - 2 cups
- Boiling water - 3 cups
- Chicken - half a bird (mixed pieces from half a chicken work well)
- Garlic - 4-5 cloves
- Cream 20-33% - 200 ml
- Water - 100 ml
- Butter - 1 tbsp
- Vegetable oil - 1 tbsp
- Salt, paprika, black pepper - to taste
Rice and potato base
Cut the potato into small cubes. Heat the butter and vegetable oil together in a wide pan. Fry the potato for about 7 minutes, stirring now and then, until it takes on a light golden edge. Stir in the rice and let it toast with the potato for 2-3 minutes.
Pour in the 3 cups of boiling water. Bring it back to a lively simmer, then lower the heat. Cover and gently cook for 25-30 minutes so the rice drinks up the liquid and the potatoes finish tender.
Creamy garlic chicken
Cut the chicken into pieces you like to eat. Season with salt and black pepper. In a separate skillet, melt butter and sear the chicken until the skin or edges go golden and the meat is cooked through, about 15 minutes. Move the chicken to a plate.
In the same pan, add the sliced or minced garlic and let it sizzle briefly until fragrant, just a touch of color. Pour in the cream and 100 ml water. Season the sauce with salt, paprika, and black pepper. Stir to bring it together, then slide the chicken back in. Cover and let it simmer gently for 7-10 minutes so the flavors settle into the meat and the sauce turns silky.
Serve
Fluff the rice and potato, spoon it into bowls, and go in generously with the chicken and plenty of that garlic cream. This is the kind of dinner people ask you to make again.