Steps

• Step 1 – Prepare the Ingredients: Start by gathering all your ingredients in one place. Cut the chicken into bite-sized pieces and season with salt, pepper, and paprika. Dice the onion and mince the garlic. Having everything ready will streamline the cooking process.
• Step 2 – Cook the Chicken: In a large sauté pan over medium heat, add the olive oil. Once hot, add the seasoned chicken pieces. Cook until golden brown on all sides, which should take about 6-8 minutes. Remove the chicken from the pan and set aside.
• Step 3 – Sauté the Aromatics: In the same pan, add the onion and garlic. Sauté until they become fragrant and the onions are translucent, approximately 3-4 minutes.
• Step 4 – Cook the Rice: Add the rice to the onions and garlic in the pan. Stir to coat the rice in the oil and flavors, letting it toast gently for about 2 minutes.
• Step 5 – Combine Ingredients: Pour in the chicken broth and return the browned chicken to the pan. Stir well and bring the mixture to a gentle boil.
• Step 6 – Simmer and Smother: Reduce the heat to low, cover the pan, and let it simmer. Allow it to cook for about 20 minutes until the rice is tender and has absorbed most of the broth.
• Step 7 – Add the Cream: Once the rice is cooked, stir in the heavy cream. Stir continuously for 2-3 minutes until everything is well combined and creamy.
• Step 8 – Garnish and Serve: Turn off the heat and sprinkle chopped parsley over the dish. Serve immediately on a large platter or individual plates, ensuring each serving includes both chicken and rice.