Step 2: Cook the vegetables
Sauté the onions: In the same pan, add the finely chopped onions and cook over medium heat until softened and translucent, about 5 minutes. Stir frequently to prevent burning.
Add the peppers: Add the chopped red peppers to the pan with the onions. Cook for an additional 3-4 minutes, allowing the peppers to soften and release their sweetness.
Step 3: Cook the rice
Toast the rice: Once the onions and peppers have softened, add the rice to the pan. Stir the rice for 2-3 minutes to lightly toast it, which helps to enhance the flavour and prevent the rice from becoming mushy as it cooks.
Add the chicken stock: Pour 400 ml (14 fl oz) of chicken stock into the pan and stir in the rice and vegetables. Bring the mixture to a gentle boil.
Step 4: Mix the ingredients
Add the cream: Stir the 300 ml (10 fl oz) of cooking cream into the pan. The cream will give the dish a rich, succulent texture. Stir everything together well to ensure the cream is evenly distributed.
Flip the chicken: Carefully return the seared chicken thighs to the pan, nestling them on top of the rice and vegetables. Make sure the chicken is partially submerged in the liquid to allow it to cook evenly.
Simmer and Cook: Reduce heat to low, cover pot with lid, and simmer for 20 to 25 minutes. This will allow the chicken to cook and the rice to absorb the flavors of the broth and cream.
Step 5: Garnish and Serve
Check for Doneness: After 25 minutes, check the chicken and rice for doneness. The chicken should be cooked through with an internal temperature of at least 165°F (75°C) and the rice should be tender.

Add Green Onions: Once the dish is ready, sprinkle finely chopped green onions on top for a new burst of flavor and color.
Serve: Serve the creamy chicken rice hot, making sure to drizzle the flavorful sauce over each serving. Enjoy this hearty meal with a side salad or crusty bread.
Choose
the Right Rice: Long-grain rice works best for this recipe because it absorbs the broth and cream without becoming too sticky. If using a different type of rice, adjust the liquid accordingly.
Customize the vegetables: While this recipe uses red bell peppers, you can add other vegetables like carrots, peas, or mushrooms for more flavor and texture.
Brown the chicken: Don’t skip browning the chicken before adding it to the rice. This adds depth of flavor and ensures the chicken skin stays crispy as it cooks in the liquid.
Thicken the sauce: If you prefer a thicker sauce, reduce the amount of broth or cook the dish uncovered for the last 5 to 10 minutes to allow the liquid to evaporate slightly.
Spice it up: For a spicier version, add a pinch of cayenne pepper or chili flakes to the chicken seasoning mix.