Saturday, August 8, 2015

Creamy Chicken and Rice Recipe

Creamy Chicken and Rice Recipe

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. It's one of those meals that you'll make and your family members will be convinced you're the best cook there is. (P.S. Don't be afraid of the white wine; it is still family friendly! You boil out the alcohol and keep all of the amazing flavor). It's also a one-pot wonder. Less dishes is huge for me because most of my cooking sprees tend to make the kitchen look like it's been hit by twin tornados. This creamy rice casserole also also reheats really well.
¼ cup olive oil
4 Tbsp unsalted butter, divided
1 med or ½ large onion, finely diced
2 large carrots, grated on the large grater or cut into matchsticks
1½ lb. boneless, skinless chicken thighs, trimmed of fat and cut into 1" pieces
2 tsp salt (we used sea salt), divided
¼ tsp black pepper, freshly ground
2 bay leaves
1 cup dry white wine such as Chardonnay
5 cups hot reduced sodium chicken broth
2 cups medium grain rice such as Jasmine rice (un-rinsed)
1 head garlic
⅓ cup fresh Italian parsley, finely chopped, plus more to serve
½ cup grated parmesan cheese, plus more to serve
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