Creamy Chicken Rice Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/4 cup olive oil
02 -
4 Tbsp unsalted butter, divided
03 -
1 medium onion, finely diced
04 -
2 large carrots, grated or cut into matchsticks
05 -
1 1/2 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
06 -
2 tsp sea salt, divided
07 -
1/4 tsp freshly ground black pepper
08 -
2 bay leaves (optional)
09 -
1 cup dry white wine, such as Chardonnay
10 -
5 cups hot low sodium chicken broth
11 -
2 cups medium grain rice or Jasmine rice, un-rinsed
12 -
1 head garlic
13 -
1/3 cup Italian parsley, finely chopped
14 -
1/2 cup shredded Parmesan cheese, plus more for serving
# Instructions:
01 -
Using a dutch oven or heavy-bottom pot with a tight-fitting lid, heat 1/4 cup olive oil and 2 Tbsp unsalted butter over medium-high heat. Once the butter is melted and hot, add diced onion, grated carrots, and 1 tsp salt. Sauté until soft and golden, around 8-10 minutes.
02 -
Add chopped chicken thighs, 2 bay leaves, another 1 tsp salt, and 1/4 tsp black pepper. Sauté, stirring occasionally, until the chicken is golden on all sides (about 5 minutes).
03 -
Increase heat to high and pour in 1 cup of white wine. Boil down the liquid, scraping the bottom of the pot with a spoon, until most of the wine has evaporated.
04 -
Pour in the hot chicken broth and stir in the rice. Without separating the garlic cloves, slice the end off the garlic head to expose the cloves. Place the garlic head into the center of the rice, cut side down.
05 -
Bring the mixture to a rolling boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is fully cooked.
06 -
Turn off the heat and remove the garlic head. Optionally, push the garlic cloves out into the rice or discard it. Stir in the remaining 2 Tbsp butter, then add the chopped parsley and 1/2 cup Parmesan cheese. Mix until creamy. Serve immediately or keep warm with the lid on. Garnish with more parsley and Parmesan cheese if desired.
# Notes:
01 -
You can substitute Jasmine rice with brown rice for a healthier option, but it takes about 45 minutes to cook.
02 -
Instant brown rice can be used as a time-saving alternative, requiring the same cooking time as Jasmine rice.