Instructions
Step 1 Rinse the rice and cook it in water or broth until fluffy. Once cooked, stir in the chopped herbs and set aside.
Step 2 Cook the fries in the oven or air fryer at 400°F (200°C) for 20-25 minutes or until golden and crispy.
Step 3 In a large skillet, heat olive oil and butter over medium-high heat.
Step 4 Add chicken chunks, season with salt and paprika, and cook until browned on all sides. Remove and set aside.
Step 5 In the same skillet, add onions, garlic, and bell peppers. Sauté for 3-4 minutes until slightly tender.
Step 6 Stir in black pepper, chili flakes, tomato paste, and cook for 1 minute.
Step 7 Pour in chicken broth and heavy cream. Stir and let simmer for 2-3 minutes.
Step 8 Return the chicken to the pan and simmer for another 5-6 minutes until the sauce thickens and the chicken is fully cooked.
Step 9 Sprinkle dried parsley over the top and turn off the heat.
Step 10 Serve the creamy pepper chicken bites with herbed rice and crispy golden fries. Garnish with extra parsley if desired.
Storage and Reheating Tips
Refrigerate any leftovers in an airtight container for up to 3 days. Reheat the chicken bites and sauce in a skillet over low heat until warmed through. Fries are best reheated in the oven or air fryer to restore their crispiness, and rice can be microwaved with a splash of water to fluff it back up.
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