Description
This creamy chicken and rice one pot meal is comforting, rich, and easy to make with simple pantry ingredients for a family friendly dinner.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely diced
- 2 medium carrots grated
- 1 1/2 pounds boneless skinless chicken thighs cut into 1 inch pieces
- 2 teaspoons salt divided
- 1/4 teaspoon black pepper
- 2 bay leaves
- 1 cup chicken broth
- 4 cups hot low sodium chicken broth
- 2 cups jasmine rice not rinsed
- 1 whole head garlic
- 1/3 cup fresh parsley finely chopped
- 1/2 cup grated parmesan cheese
Instructions
- Heat olive oil and butter in a large heavy pot over medium heat until melted and shimmering.
- Add onion and carrots with 1 teaspoon salt and cook 8 minutes until soft and lightly golden.
- Add chicken pieces, remaining salt, black pepper, and bay leaves. Cook 6 to 7 minutes until chicken is lightly browned.
- Pour in 1 cup chicken broth and simmer on high heat, scraping the bottom, until mostly reduced.
- Stir in remaining hot chicken broth and rice.
- Cut the top off the garlic head to expose cloves and place cut side down in the center of the pot.
- Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until rice is tender and liquid absorbed.
- Remove from heat and discard bay leaves and garlic head.
- Stir in parmesan cheese and parsley until creamy and well combined.
- Serve hot once chicken reaches an internal temperature of 165°F.
Notes
- Creamy texture comes from the rice starch and cheese rather than cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American