One Pot Creamy Chicken and Rice
Try this One Pot Creamy Chicken and Rice recipe, or contribute your own.
Try this One Pot Creamy Chicken and Rice recipe, or contribute your own.
- salt and pepper to taste
- 1/4 cup extra virgin olive oil
- 1 medium yellow onion diced
- 2 cups low sodium chicken broth
- 2 celery stalks chopped
- 1/2 cup shredded or grated parmesan cheese
- 1/3 cup fresh chopped parsley
- 1 1/2 pounds boneless skinless chicken thighs (or breasts) cut into 1-inch piceces
- 2 carrots, peeled and shredded
- 1 teaspoon mincedâ garlic
- 1 1/2 cups rice rinsed (i used jasmine)
- Carbohydrate 5.01572000027112 g
- Cholesterol 0.798 mg
- Fat 7.39144667215301 g
- Fiber 1.12470002037513 g
- Protein 4.22814000012721 g
- Saturated Fat 1.16883400075854 g
- Serving Size 1 1 to 6 (319g)
- Sodium 538.434476565008 mg
- Sugar 3.89101997989599 g
- Trans Fat 0.232595333491222 g
- Calories 102 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 breasts for thighs introduces significantly more intramuscular fat, which renders during the initial sear and coats the grains of rice to prevent them from sticking together. When developing single-pot rice dishes, controlling moisture evaporation through precise vessel selection matters just as much as measuring your liquids.
Judging Doneness Visually
Rinse your jasmine rice thoroughly in cold water before it hits the pot to remove excess surface starch that otherwise causes gummy clumping. During the final simmer, watch the surface of the rice rather than relying strictly on the timer; once small steam craters appear across the top and the grains taste fully tender without a chalky center, remove the pot from the heat immediately. Freshly grated parmesan melts smoothly into the residual heat, whereas pre-grated commodity cheese containing cellulose anti-caking agents will break down into a grainy texture.
- If the rice remains crunchy after twenty minutes, sprinkle two tablespoons of hot chicken broth over the surface, cover tightly, and rest off the heat for five minutes.
- Fresh garlic and onions release bright, volatile sulfur compounds that taste sharper than aged or pre-minced jarred alternatives, which often carry a preserved, acidic note.
- Stirring too frequently during the simmer releases unwanted starch, so limit agitation to a single gentle turn halfway through the cooking process.
