Recipe from ingredients

Creamy Yogurt Chicken, Rice & Peppers

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 1 cup (200 g) long-grain white rice
• 2 bell peppers, thinly sliced
• 3/4 cup (180 g) plain yogurt
• 2 cups (475 ml) chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• Chopped parsley or cilantro, optional

Steps

1. Heat 1 tablespoon olive oil in a large skillet with a lid over medium-high heat. Season the chicken with paprika, cumin, salt, and pepper.
2. Add the chicken and cook for 4–5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
3. Add the remaining oil, onion, and bell peppers to the skillet. Cook for 3 minutes, then stir in the garlic and cook for 30 seconds.
4. Add the rice and chicken broth. Stir, bring to a boil, then reduce the heat to low. Cover and simmer for 12 minutes.
5. Return the chicken to the skillet. Cover and cook for another 5–7 minutes, until the rice is tender and the chicken is cooked through.
6. Remove from the heat and let stand for 2 minutes. Stir the lemon juice into the yogurt, then gently fold it into the chicken and rice.
7. Taste and adjust the seasoning. Garnish with parsley or cilantro, if desired.

Chef’s tip: Let the skillet cool for a minute before adding the yogurt to keep it creamy and prevent it from curdling.