Chicken and Rice Recipe
Chicken and Rice Recipe - An easy, healthy dinner made with simple and real ingredients in just one pot.
Chicken and Rice Recipe - An easy, healthy dinner made with simple and real ingredients in just one pot.
- salt and pepper to taste
- 1/4 cup extra virgin olive oil
- 1 medium yellow onion diced
- 1 tsp minced garlic
- 2 cups low sodium chicken broth
- 2 carrots peeled and shredded
- 1.5 lbs boneless, skinless chicken thighs (or breasts),
- 2 celery stalks chopped
- 1.5 cups rice rinsed ((i used jasmine) )
- 1/2 cup shredded or grated parmesan cheese
- 1/3 cup fresh chopped parsley
- Carbohydrate 42.4215540291111 g
- Cholesterol 0.532 mg
- Fat 5.28399406640606 g
- Fiber 1.93009771160319 g
- Protein 6.3349057449123 g
- Saturated Fat 0.870407705897145 g
- Serving Size 1 1 Serving (280g)
- Sodium 375.377458065676 mg
- Sugar 40.4914563175079 g
- Trans Fat 0.215264567055305 g
- Calories 246 calories
Step-by-step
- 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. Add more salt, pepper or seasonings if desired.
Swapping boneless skinless chicken thighs for lean chicken breasts fundamentally alters the final texture, as breasts dry out rapidly under high heat. Mastering moisture retention and starch control determines whether grains remain distinct or become a starchy paste.
The Starch Factor and Searing Mechanics
Rinsing jasmine rice thoroughly under cold water removes excess surface starch grains that otherwise bind together during simmering. Heat extra virgin olive oil in a three-quart pot over medium-high flame until it shimmers. Searing boneless chicken pieces directly in this fat for five to seven minutes develops foundational fond on the pot bottom. Adding diced yellow onion and minced garlic after the meat prevents the aromatics from burning during the initial high-heat protein browning phase. Incorporating shredded carrots and chopped celery introduces moisture, which helps deglaze the pan.Simmering and Assessing Doneness
Pouring low-sodium chicken broth over the ingredients and stirring in the drained rice establishes the correct liquid-to-grain ratio. Bringing the pot to a vigorous boil before reducing the heat to low ensures even steam distribution throughout the covered vessel. Simmering the mixture for 15 to 20 minutes allows the grains to absorb the liquid completely. Testing grain doneness requires pressing a single piece against the side of the pot with a fork; no hard white core should remain in the center. Folding in grated parmesan cheese and fresh chopped parsley at the final stage adds savory depth and herbaceous brightness.
