One pan creamy chicken and rice
Laura in the Kitchen · ♥ 10.3K likes · 427K views · 9 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- boneless, skinless chicken thighs
- slap your mama
- salt
- pep
- Italian seasoning
- chicken bouillon
Season boneless, skinless chicken thighs on both sides with slap your mama (or paprika, garlic and onion), salt, pepper, Italian seasoning and chicken bouillon.
- olive oil
Brown the thighs in olive oil in a shallow dutch oven until well colored with a crust; they need not cook through. Remove to a plate.
- butter
Add butter to the remaining oil, then the onion and garlic together; cook until soft and translucent.
Softening onion and garlic in butter
- long grain rice
Add the unrinsed long grain rice and toast it in the fat until a little golden around the edges.
Toasting the rice
- water
- stock, aka caldo de pollo
- parmigiano
- salt
Add the liquid (water and stock / caldo de pollo), freshly grated parmigiano and a pinch of salt; stir.
- parsley
Return the chicken with any juices from the plate. Bring to a boil, cover and cook on low 25 to 30 minutes, until the rice has absorbed the liquid and the chicken is cooked through.
Variation: about two minutes before it is done, stir in frozen peas or fresh spinach.
Let it sit a few minutes off the heat to finish absorbing the liquid. Finish with chopped parsley.