One Pot Chicken & Rice
Servings: 8 servings
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.