Herby Chicken with Rice (Print Version)

# Ingredients:

→ For the Chicken

01 - 2 chicken breasts, diced into small chunks

02 - 1 teaspoon paprika

03 - 1/2 teaspoon ground cumin

04 - 1/2 teaspoon oregano

05 - 1/4 teaspoon crushed chilies

06 - Salt and pepper as needed

→ For the Sauce

07 - 2 tablespoons butter, split

08 - 1/2 teaspoon thyme

09 - 1/2 teaspoon rosemary

10 - 1/2 teaspoon basil

11 - 1/4 teaspoon ground fennel

12 - 3 tablespoons cream cheese

13 - 1 cup milk or buttermilk

14 - 1 clove garlic, finely chopped (if you want)

→ Base

15 - 1 cup uncooked basmati rice

# Instructions:

01 - Cook your basmati rice following the directions on the package. After it's done, keep it covered and warm while you finish making everything else.

02 - Combine diced chicken with the paprika, cumin, oregano, chilies, salt and pepper. Melt 1 tablespoon butter in a wide pan over medium heat and toss in the seasoned chicken, cooking for 6-8 minutes until golden. Move it to a plate when done.

03 - Using the same pan, drop in the leftover butter and garlic (if you're using it). Sprinkle in all herbs (thyme, rosemary, basil, fennel) and stir for about 30 seconds. Add the cream cheese and let it melt down, then pour in milk bit by bit, stirring until you get a nice smooth sauce.

04 - Put the chicken back into the sauce, making sure it gets fully coated. Let everything bubble together for 3-5 minutes, then spoon your herb-infused chicken over the fluffy basmati rice.

# Notes:

01 - Try buttermilk in the sauce if you want a bit of zing

02 - Don't crowd too many chicken pieces in the pan at once or they won't brown nicely

03 - You can mix the cooked rice straight into the sauce if that's what you prefer

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