Creamy Chicken And Rice Recipe A One Pot Meal

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CREAMY CHICKEN AND RICE RECIPE (A ONE-POT MEAL)



Creamy Chicken and Rice Recipe (a one-pot meal) image

This chicken and rice dish is so satisfying - a must try! It has all of the heartiness of plov and creamy deliciousness of a risotto. The chicken turns out tender and so flavorful.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 50m

Number Of Ingredients 14

1/4 cup olive oil
4 Tbsp unsalted butter (divided)
1 med onion (finely diced)
2 large carrots (grated or cut into matchsticks)
1 1/2 lbs boneless (skinless chicken thighs, trimmed and cut into 1" pieces)
2 tsp salt (we used sea salt, divided)
1/4 tsp black pepper (freshly ground)
2 bay leaves (optional)
1 cup dry white wine such as Chardonnay
5 cups hot low sodium chicken broth
2 cups medium grain rice such as Jasmine rice (un-rinsed**)
1 head garlic
1/3 cup fresh Italian parsley (finely chopped)
1/2 cup shredded parmesan cheese (plus more for serving)

Steps:

  • Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
  • Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
  • Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
  • Add the hot chicken broth, then 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 your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
  • Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.

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