If you’re looking for a new dinner to put on the table, give this Creamy One Pot Chicken & Rice a try. Loaded with tender chicken, creamy rice and some some finely diced vegetables. A great mid week family meal.
This is a great one pot mid week meal for the whole family. Dig in!!!
That’s it, we are officially well into the first week of 2017. Happy New Year! Finally, I have a few minutes to sit and write after catching up on so much lost time over the holidays. I am looking forward to a new year and new beginnings. As for resolutions, I probably won’t make them because I will be sure to break them all within the first week. Maybe I will just try to keep up with life and that is good enough for me. And for me a big part of keeping up, is cooking up in the kitchen. So, let’s say hello to the new year with this easy family meal below. It has everything you could want in a one pot dinner and great for these cold January evenings.
Notes About The Creamy One Pot Chicken & Rice
- This dish is a bit similar to the likes of a risotto, except I added all the stock at once and only stirred it occasionally. So, easier.
- Keep in mind, that if at the end your rice hasn’t cooked through but the pan is dry, you may need to add a bit more stock. I find, it is never ever a science. It depends on how quickly the stock is being absorbed through the cooking process. So make sure the stove is on medium heat and not high. This should ensure even cooking, but sometimes, just sometimes, you do need a bit more stock.
- It isn’t important, but I usually like to reserve a small amount of parmesan and fresh parsley for a garnish when the dish is done. Only for prettiness if you like.
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One Pot Chicken & Rice
Ingredients
- 2 Large chicken breast cut into bite size pieces
- 2 Carrots finely diced
- 1 Onion finely diced
- 3 Tablespoons olive oil
- 2 Tablespoon butter
- 3 Garlic cloves crushed
- 1 Cup white wine
- 4 Cups chicken stock
- 1 3/4 Cups short grain rice
- 1-2 Bay leaves
- Small bunch of fresh chopped parsley
- 2/3 Cup parmesan cheese finely grated
- Sea salt
- Fresh ground black pepper
Instructions
- In a large deep sided skillet set over high heat, add the olive oil and garlic. Stir for a minute and add the onion and carrots. Reduce heat to medium and sautee for about 10 minutes, stirring occasionally.
- Add the chicken and bay leaves to the pan and increase the heat back to high for about 3-4 minutes, stirring to brown the chicken on all sides. Add the rice and stir well, completely coating the rice in the oil. Add the wine, reduce heat to medium and leave to simmer for about 5 minutes or until the wine has reduced by about half.
- Add all the stock and bring back to a boil. Once it is at a boil reduce heat to medium. Cook for a further 15 – 20 minutes until the stock has absorbed and the rice is tender. Stir occasionally while the rice is cooking.
- Stir in butter, parmesan & parsley. Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
