One Pot Meal Creamy Chicken and Rice
Recipes Chicken Main Dish Meal ideas Quick and Easy
Description
Make a hearty one pot chicken meal that will make your family love you. It is delicious and the rice comes out creamy like a risotto. If there happens to be any leftovers, it reheats very well.
Ingredients
¼ c. olive oil
4 T. unsalted butter, divided
1 medium onion, finely diced
2 large carrots, grated or cut into matchsticks
1½ lb. boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces
2 t. sea salt, divided
¼ t. freshly ground black pepper
2 bay leaves, optional
1 c. dry white wine, such as Chardonnay
5 c. low-sodium chicken broth, heated
2 c. medium grain rice such as Jasmine rice (not rinsed)*
1 head garlic, left whole
⅓ c. freshly chopped Italian parsley
½ c. shredded Parmesan cheese, plus more for serving
Directions
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Using a dutch oven or heavy bottomed pot with a tight fitting lid, over medium-high heat, add olive oil and 2 T. unsalted butter. Once butter is melted and hot, stir in onion, carrots and 1 t. salt. Saute until soft and golden, about 8-10 minutes.
Add chicken thighs, bay leaves, remaining salt and black pepper. Saute, stirring occasionally, until chicken is golden on all sides, about 5 minutes. Increase heat to high; add white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated. Add hot chicken broth; stir in the rice.
Without separating the cloves, leaving the root end intact, slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of the rice, sliced side down. Bring to a rolling boil; reduce heat to low; cover; simmer until rice is fully cooked, about 15 minutes.
Turn off heat; remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it); quickly stir in remaining 2 T. butter until fully incorporated. Stir in chopped parsley and Parmesan cheese.
Serve immediately or leave the lid on to keep warm until serving. Garnish with more fresh parsley, for garnish.
8-10 servings.
* If you use brown rice instead of Jasmine rice, it will taste great but it might take 45 minutes to cook rather than 15 minutes. If you use instant brown rice, it might take the same amount of time to cook as Jasmine rice.