Creamy Chicken And Rice

Ingredients:

  • ¼ cup olive oil
  • 4 tablespoons unsalted butter (divided)
  • 1 medium onion (finely diced)
  • 2 large carrots (grated or cut into matchsticks)
  • 1½ pounds boneless skinless chicken thighs (trimmed and cut into 1 inch pieces)
  • 2 teaspoons salt (divided)
  • ¼ teaspoon black pepper (freshly ground)
  • 2 bay leaves (optional)
  • 1 cup dry white wine
  • 5 cups hot chicken broth
  • 2 cups medium grain rice such (un-rinsed)
  • 1 head garlic
  • 1/3 cup fresh Italian parsley (finely chopped)
  • ½ cup Parmesan cheese (shredded, plus more for serving)

Directions

Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add ¼ cup olive oil and 2 tablespoons unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 teaspoon salt. Sauté until soft and golden (8-10 minutes).

Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 teaspoon salt and ¼ teaspoon black pepper. Sauté, stirring occasionally until chicken is golden on all sides (5 minutes).

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 minutes).

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 tablespoons butter until fully incorporated.

Finally, stir in chopped parsley and ½ 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.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License