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Creamy Chicken & Rice

This delicious one pot meal is easy to make for a weeknight or impressive for a weekend meal. First onions, carrots and salt are cooked in a Dutch oven until soft. Then chopped chicken, bay leaves, pepper and salt are added and cooked until the chicken is golden. Next broth is added with rice and a garlic head. The pot is covered and simmered until the rice is fully cooked. Then the garlic and bay leaves are removed before adding butter, Parmesan cheese and parsley.
Course Entree
Prep Time 10 minutes
Cook Time 40 minutes
Servings 10 people

Ingredients

  • 1 whole garlic head
  • ¼ cup olive oil or vegetable oil
  • ¼ cup butter
  • 1 medium yellow onion finely diced
  • 2 large carrots grated
  • 2 tsp salt
  • 1 ½ lbs boneless, skinless chicken, trimmed into 1 inch pieces
  • 2 dried bay leaves
  • ¼ tsp black pepper
  • 1 cup dry white wine
  • 5 cups chicken stock
  • 2 cups medium-grain white rice
  • ½ cup shredded Parmesan cheese
  • ⅓ cup chopped fresh Italian parsley

Instructions

  1. Slice off the tip of the garlic head to expose the cloves, leaving the root end intact. Set aside.
  2. In a Dutch oven or a large pot over medium-high heat, add the oil and 2 tbsp butter. Add onion, carrots and 1 tsp salt, then cook for 8 to 10 minutes, until vegetables are soft and golden. Add the chicken, bay leaves, pepper and 1 tsp salt. Cook, stirring occasionally, for 5 minutes, until the chicken is golden on all sides.
  3. Increase the heat to high and add the wine. Cook, scraping up the browned bits from the bottom of the pot, for 3 to 5 minutes, until most of the wine is evaporated. Add the broth and rice and place the garlic head, sliced side down in the center of the rice. Bring to a boil, then reduce heat to LOW and cover.
  4. Simmer for 15 minutes, until the rice is fully cooked.
  5. Remove pot from the heat and remove and discard the bay leaves. Take out the garlic head. Discard or squeeze out cloves and stir into the rice. Add the remaining 2 tbsp butter, Parmesan cheese and parsley. Stir until the butter is melted. Season with salt and pepper if needed.
  6. Serve with more Parmesan and parsley.