Chicken Thighs with Vegetables in Creamy Sauce
Prep Time
35 minutes
Porties
Serveert 2
Niveau
Easy
If you’re looking for an easy one-pan chicken recipe that’s packed with flavor, this creamy chicken and vegetable skillet is a must-try! Made with juicy chicken thighs, tender potatoes, sweet carrots, and a rich sauce of cream, ketjap manis, and fish sauce, this dish is the perfect comfort food for busy weeknights. It’s seasoned with Moroccan spices like ras el kouzina and a hint of cayenne for that subtle kick.
This hearty chicken and potato recipe is super flexible—feel free to swap the veggies or adjust the heat to your liking. It’s delicious served with rice, couscous, or fresh bread to soak up that creamy sauce. Best of all, everything comes together in one pan, making cleanup a breeze.
Ingrediënten
Make sure all ingredients are peeled, chopped, and ready before you start cooking. This makes the process smoother.
Taste the sauce as it cooks and adjust the seasoning to your preference.
If substituting chicken breast for thighs, be careful not to overcook it to avoid drying it out. Chicken thighs are naturally more flavorful and stay juicier.
You can swap or add other vegetables depending on what you like or have on hand.
Serve with rice, couscous, or fresh bread to soak up the sauce.
For an extra touch, garnish the dish with additional chopped parsley or a drizzle of ketjap manis.
Make sure the potatoes and carrots are almost tender before adding the onion and bell pepper.
If you like it spicy, feel free to add more cayenne. For a smoky touch, add some smoked paprika.
If you’re looking for an easy one-pan chicken recipe that’s packed with flavor, this creamy chicken and vegetable skillet is a must-try! Made with juicy chicken thighs, tender potatoes, sweet carrots, and a rich sauce of cream, ketjap manis, and fish sauce, this dish is the perfect comfort food for busy weeknights. It’s seasoned with Moroccan spices like ras el kouzina and a hint of cayenne for that subtle kick.
This hearty chicken and potato recipe is super flexible—feel free to swap the veggies or adjust the heat to your liking. It’s delicious served with rice, couscous, or fresh bread to soak up that creamy sauce. Best of all, everything comes together in one pan, making cleanup a breeze.
Stappenplan
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1
Peel and dice the potatoes and carrots. Peel and chop the red onion. Cut the red bell pepper into pieces. Finely chop the parsley. Wash and cut the chicken thighs. |
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2
Heat the olive oil in a frying pan over medium heat. Add the chicken, ras el kouzina, garlic powder, cayenne powder, black pepper, and salad seasoning. Sauté for 3–4 minutes. |
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3
Add the potato, carrot, and parsley, and crumble the stock cube over the pan. Add the water and bring to a boil. Once boiling, reduce the heat. Cover and simmer for 10 minutes. Add the red onion and red bell pepper. Cook for another 3 minutes. |
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4
Add the sweet soy sauce, fish sauce, and heavy cream. Stir well and cook uncovered until the sauce thickens. |
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