One Pot Creamy Chicken and Rice

One Pot Creamy Chicken and Rice

Recipe by Sandra MyersCourse: MainCuisine: AmericanDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

30

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs (or breasts) , cut into 1-inch pieces

  • 1 1/2 cups jasmine rice, rinsed

  • 2 cups chicken broth

  • 1/2 cup shredded or grated Parmesan cheese

  • 1/3 cup fresh chopped parsley

  • 3-4 Tablespoons extra virgin olive oil

  • 1 medium yellow onion , diced

  • 2 carrots , peeled and shredded

  • 2 celery stalks , chopped

  • 2 teaspoons minced garlic

  • salt and pepper to taste

Directions

  • Heat virgin olive oil in a 3-quart pot over medium-high heat.
  • Add chicken thigh pieces, season with salt and pepper. Sauté for 5-7 minutes, or until chicken is cooked through.
  • Add diced onion and garlic and continue to cook for 3 minutes. Add carrots and celery.
  • Increase heat to high and add chicken broth, then stir in rinsed rice.
  • Bring to a boil, then reduce heat to low. Stir again, cover with a lid. Simmer for 15 to 20 minutes, or until the rice is cooked; stirring occasionally.
  • Stir in parmesan cheese and fresh parsley. Season with salt and pepper if needed.
  • Serve warm.
One Pot Creamy Chicken and Rice
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