I’m a huge fan of one-pot
wonders meals since most of them require little clean up and take under an hour to cook (depending on what kind of grain I’m using). I also like the idea of not having to worry about a side dish. Therefore, if the veggies are already cooked into the main course the dish already has a place in my heart.
Take the Proscuitto-Wrapped Chicken with Asparagus I made in November. This recipe quickly made it to my “lazy week” meal list. This creamy chicken and rice is another one that has made that list, and very quickly (I’ve made it twice in the last three weeks, and that’s a lot of repetition for me! I like variety in my food!)
Creamy Chicken and Rice
Recipe adapted from Natasha’s Kitchen
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
1 medium yellow onion, finely diced
1 1/2 cups matchstick carrots
1-2 heads broccoli
1 1/2-2lbs boneless, skinless chicken thighs, cut into bite sized pieces
Salt and Pepper to taste
2 bay leaves
1 cup dry white wine (I use Chardonnay)
5 cups hot organic chicken broth
2 cups medium grain rice (I prefer Jasmine or brown. But if you use brown rice, you will need to cook it for about an hour)
1 head garlic (yes, the whole head.)
1/3 cup fresh Italian parsley, finely chopped
1/2 cup grated Parmesan cheese, plus more for serving.
1) Heat a dutch oven over medium/high heat and add the olive oil and 2 tbsp butter. Once the butter is melted, stir in the diced onion, carrots, and broccoli and season with salt. Saute until soft and golden, for approximately 8-10 minutes.
2) Once the vegetables are soft, add the chicken thighs, 2 bay leaves, salt, and pepper. Saute, stirring occasionally, until chicken is golden on all sides, about five minutes.
3) Increase the heat to high and add the cup of white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated (another 8-10 minutes).
4) Add the hot chicken broth, then stir in the rice.
5) Without separating the cloves, slice the end off a whole head of garlic to expose the cloves. Set the whole head into the center of the rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 minutes).
6) Turn off the heat, remove the garlic head, and quickly stir in the remaining 2 tbsp butter until melted. Lastly, stir in the chopped parsley and Parmesan cheese until the rice is creamy. Serve right away or leave the lid on and keep it warm until serving.