Creamy Chicken and Rice Recipe (a one-pot meal) Recipe – American Special
You must try this chicken and rice dish—it’s incredibly satisfying! Combining the hearty flavors of plov with the creamy richness of risotto, the chicken is tender and bursting with flavor.
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
Creamy Chicken and Rice Recipe (a one-pot meal) Ingredients:
- 1/4 cup olive oil
- 4 tablespoons unsalted butter, divided
- 1 medium onion, finely diced
- 2 large carrots, grated or cut into matchsticks
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 2 teaspoons salt (we used sea salt), divided
- 1/4 teaspoon freshly ground black pepper
- 2 bay leaves (optional)
- 1 cup dry white wine, such as Chardonnay
- 5 cups hot low-sodium chicken broth
- 2 cups medium grain rice or Jasmine rice, unrinsed
- 1 head of garlic
- 1/3 cup finely chopped Italian parsley
- 1/2 cup shredded Parmesan cheese, plus more for serving
How to make Creamy Chicken and Rice Recipe (a one-pot meal):
Using a Dutch oven or heavy-bottomed pot with a tight-fitting lid, heat 1/4 cup olive oil and 2 tablespoons unsalted butter over medium-high heat. Once the butter is melted and hot, add diced onion, grated carrots, and 1 teaspoon salt. Sauté until soft and golden, about 8-10 minutes.
Add the trimmed and chopped chicken thighs, bay leaves, another 1 teaspoon salt, and 1/4 teaspoon black pepper. Sauté, stirring occasionally, until the chicken is golden on all sides, about 5 minutes.
Increase the heat to high and pour in 1 cup of white wine. Allow the wine to boil down, scraping the bottom of the pot until most of the wine has evaporated.
Add the hot chicken broth, then stir in the rice. Without separating the cloves, slice the end off a whole head of garlic to expose the cloves. Place the head of garlic into the center of the rice, sliced side down. Bring the mixture to a rolling boil, then reduce the heat to low, cover, and simmer until the rice is fully cooked, about 15 minutes.
Turn off the heat, remove the head of garlic (you can either push the roasted cloves into the rice to eat or discard them), and quickly stir in the remaining 2 tablespoons of butter until fully incorporated. Finally, stir in the chopped parsley and 1/2 cup of Parmesan cheese until the mixture is creamy. Serve immediately or keep warm with the lid on until ready to serve. Garnish with additional fresh parsley if desired.
Recipe Notes :
Regarding using brown rice instead of Jasmine rice, two of my readers reported excellent results, although they noted that it required 45 minutes to cook instead of the 15 minutes for Jasmine rice. Another reader mentioned trying instant brown rice and found that it cooked in the same amount of time as Jasmine rice.
