Chicken and Rice (One-Pot Recipe)

One-pot chicken and rice with carrots, onion, wine, garlic, parsley, and Parmesan.

By @natashaskitchen

Original recipe source

Cook time: 40 minutes

Servings: 8

Ingredients

• 0.25 cup olive oil
• 2 Tbsp unsalted butter divided
• 1 whole onion medium, finely diced
• 2 whole carrots large, grated or cut into matchsticks
• 1 tsp salt divided
• 1.5 lb boneless skinless chicken thighs trimmed and cut into 1-inch pieces
• 2 whole bay leaves
• 1 tsp salt divided
• 0.25 tsp black pepper freshly ground
• 1 cup dry white wine such as Chardonnay
• 5.5 cups low sodium chicken broth hot
• 2 cups Calrose rice dry, rinsed
• 1 whole garlic head, top sliced off, root end intact
• 2 Tbsp unsalted butter divided
• 0.33 cup Italian parsley finely chopped
• 0.5 cup parmesan cheese shredded

Instructions

1. Heat olive oil and 2 Tbsp of the butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrots, and 1 tsp salt; cook until softened and golden, about 8 to 10 minutes. Onion and carrots are soft and golden.
2. Add the chicken, bay leaves, remaining 1 tsp salt, and black pepper. Cook, stirring occasionally, until the chicken is golden on all sides, about 5 minutes. Chicken is golden on all sides.
3. Increase the heat to high and add the white wine. Boil it down, scraping up the browned bits, until most of the wine has evaporated. Add the hot broth and stir in the rice. Most of the wine has evaporated and the rice is mixed in.
4. Without separating the cloves, slice the top off the garlic head and set it cut-side down in the center of the rice. Bring to a rolling boil, then reduce the heat to low, cover, and simmer until the rice is fully cooked, about 15 minutes. Rice is fully cooked.
5. Turn off the heat and remove the garlic head. Push the cloves into the rice if desired, then stir in the remaining 2 Tbsp butter, parsley, and Parmesan until creamy. Mixture is creamy and the cheese is incorporated.