Thursday, January 10, 2019

One pot Chicken and Rice

  • 1- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • 1/4 cup extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 tsp minced garlic
  • 1.5 cups rice, rinsed (I used jasmine)
  • 3 cups chicken broth
  • salt and pepper to taste
  • 1/2 cup shredded or grated Parmesan cheese- optional
  • 1/3 cup fresh chopped parsley- optional

INSTRUCTIONS

  • In a 3 quart pot heat 1/4 cup of extra virgin olive oil over medium high heat.
  • Place chicken thigh pieces into the heated oil. Add plenty of salt and pepper. Sauté for 5-7 minutes, or until cooked.
  • Add diced onion and garlic to the chicken and sauté for another 3 minutes. Next add the carrots and celery to the chicken.
  • Increase the heat to high and add chicken broth, then stir in the rinsed rice. Bring to a boil, then reduce heat to low. Stir again and then cover and let simmer for 15 to 20 minutes or until the rice is cooked, stirring occasionally.
  • Stir in the parmesan cheese and fresh parsley if using. Add more salt, pepper or seasonings if desired.
Adapted from i heart naptime

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