Garlic Chicken with Rice

2 mins
Serves 2
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Directions

  1. 1Take a chicken breast piece and cut it into two steak shapes.
  2. 2Take a chicken breast piece and cut it into two steak shapes.
  3. 3Take a chicken breast piece and cut it into two steak shapes.
  4. 4Marinate the chicken with salt, pepper, paprika, garlic powder, ginger powder, onion powder, lemon juice, oil and parsley for 30-45 minutes.
  5. 5Marinate the chicken with salt, pepper, paprika, garlic powder, ginger powder, onion powder, lemon juice, oil and parsley for 30-45 minutes.
  6. 6Marinate the chicken with salt, pepper, paprika, garlic powder, ginger powder, onion powder, lemon juice, oil and parsley for 30-45 minutes.
  7. 7Grill the chicken in a pan with a little oil over medium flame for 3-3.5 minutes per side, until edges are cooked. Flip to cook the other side.
  8. 8Grill the chicken in a pan with a little oil over medium flame for 3-3.5 minutes per side, until edges are cooked. Flip to cook the other side.
  9. 9Grill the chicken in a pan with a little oil over medium flame for 3-3.5 minutes per side, until edges are cooked. Flip to cook the other side.
  10. 10Rest the chicken for 10-15 minutes.
  11. 11Rest the chicken for 10-15 minutes.
  12. 12Rest the chicken for 10-15 minutes.
  13. 13Make the garlic sauce: In the same pan, add butter, chopped garlic, cooking cream, salt, pepper, oregano, and thyme. Add a little water to thin the sauce, then add the chicken to the sauce and cook for 2-3 minutes.
  14. 14Make the garlic sauce: In the same pan, add butter, chopped garlic, cooking cream, salt, pepper, oregano, and thyme. Add a little water to thin the sauce, then add the chicken to the sauce and cook for 2-3 minutes.
  15. 15Make the garlic sauce: In the same pan, add butter, chopped garlic, cooking cream, salt, pepper, oregano, and thyme. Add a little water to thin the sauce, then add the chicken to the sauce and cook for 2-3 minutes.
  16. 16Thicken the sauce, and garnish with chopped parsley. Serve hot with rice.
  17. 17Thicken the sauce, and garnish with chopped parsley. Serve hot with rice.
  18. 18Thicken the sauce, and garnish with chopped parsley. Serve hot with rice.

Ingredients

  • 1 chicken breast piece
  • 1 chicken breast piece
  • 1 chicken breast piece
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch paprika
  • 1 pinch paprika
  • 1 pinch paprika
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch ginger powder
  • 1 pinch ginger powder
  • 1 pinch ginger powder
  • 1 pinch onion powder
  • 1 pinch onion powder
  • 1 pinch onion powder
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 2 tbsp chopped garlic
  • 2 tbsp chopped garlic
  • 2 tbsp chopped garlic
  • 1 cup cooking cream
  • 1 cup cooking cream
  • 1 cup cooking cream
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch oregano
  • 1 pinch oregano
  • 1 pinch oregano
  • 1 pinch thyme
  • 1 pinch thyme
  • 1 pinch thyme
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp chopped parsley
  • 1 tbsp chopped parsley
  • 1 tbsp chopped parsley
  • 1 serving rice
  • 1 serving rice
  • 1 serving rice

Equipment

knifecutting boardbowlpantongsspatula