Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 cup chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until browned. Remove and set aside.
- Sauté onion, bell pepper, celery, and garlic until vegetables are tender.
- Add spices and cook for another minute to release aromas.
- Return chicken to the pot, pour in chicken broth, and simmer for 15 minutes.
- Stir in heavy cream, season with salt and pepper, and simmer for another 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- Adjust cayenne for spice level.
- Best served with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg