If you’re looking for the ultimate one-pot meal for a busy weekday, try this creamy chicken and rice from Natashas Kitchen on Youtube. Once you try this, it will quickly become one of your go-to recipes, especially if you don’t have much time. It’s quick and easy, flavorful, and an overall satisfying dish.
Ingredients:
- 1/4 cup olive oil
- 4 tbsp unsalted butter, divided
- 1 medium onion, finely diced
- 2 large carrots, grated or cut into matchsticks
- 1 & 1/2 lb boneless, skinless chicken thighs
- 2 tsp salt, divided
- 1/4 tsp black pepper, freshly ground
- 2 bay leaves, optional
- 1 cup dry white wine (such as chardonnay)
- 5 cups hot low-sodium chicken broth
- 2 cups medium-grain rice (such as Jasmine rice)
- 1 head garlic
- 1/3 cup fresh Italian parsley, finely chopped
- 1/2 cup shredded parmesan cheese
Directions:
Step 1
Start by finely chopping a medium onion, grating two large carrots, and slicing chicken thighs into bite-size pieces. Place a heavy-bottomed pot over medium-high heat. Add 1/4 cup of olive oil and 2 tbsp of butter. Once the butter melts, add onion, carrots, and 1 tsp salt. Saute until it’s soft and golden. Add the chicken along with another teaspoon of salt, 1/4 tsp of pepper, and two bay leaves. Saute, for about five minutes or until the chicken is fully cooked. Increase to high heat and add one cup of dry white wine. Boil down the wine, scraping the bottom of the pot until most of the liquid has evaporated.
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Step 2
Now, add five cups of hot chicken broth, then stir in two cups of dry jasmine rice, and push in a whole head of garlic in the center of your rice. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked. Once the rice is cooked, remove the head of the garlic, and quickly stir in 2 tbsp of butter. To finish, stir in the parmesan and chopped parsley.
