DELICIOUS ONE POT CHICKEN AND RICE
One Pot Chicken and Rice is a component soup, half dish, and entirely comforting. Your family can arouse this straightforward however irresistable protein free dinner formula once more and once more. This easy, protein free formula was born from Lincoln’s love of straightforward Chicken and Rice Soup and Cam’s deep need to wear his dinner nightly.
Part dish while not all the stirring and half soup, it’s creamy and created in one pot like dish or “gruel”, however is totally delicious and super comforting. Sliced carrots square measure cooked in butter and do-it-yourself seasoning then joined by dried minced onions, garlic, parsley, rice, diced chicken, and wealthy stock till thick and irresistible.
 |
| DELICIOUS ONE POT CHICKEN AND RICE |
Then it’s finished with a handful pats of butter. Did I mention it’s iresistable? This formula makes enough to feed a crowd and something we have a tendency to don’t end reheats splendidly, too. it's not a sarcasm to mention that my entire family love this dish
One-Pot Chicken and Rice can thicken a small amount because it cools and tastes best heat vs piping hot thus provides it a bit rest then scoop into bowls and decision in your crew. I hope you like this straightforward and comforting dish fancy
INGREDIENTS:
- 4 - 6 Tablespoons butter or vegan butter, divided
- 1 heaping cup chopped carrots (from 1 cup baby carrots or 2 large carrots)
- homemade seasoned salt and pepper (see notes)
- 2 scant cups long grain white rice (I like Lundberg White Jasmine Rice)
- 1 Tablespoon dried minced onion
- 1 teaspoon dried minced garlic
- 2 Tablespoons dried parsley flakes
- 8 cups gluten free chicken stock
- 2 small chicken breasts (14oz), cut into bite-sized pieces
INSTRUCTIONS:
- Melt 2 Tablespoons butter in a soup pot over medium heat. Add carrots, season with seasoned salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally.
- Add rice, dried onions and dried garlic then stir to coat in butter and saute for 1 minute. Add dried parsley and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure rice doesn’t stick to the bottom of the pot as it comes to a boil.
- Turn heat down to medium-low then simmer for 10 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turn heat up slightly to bring back up to a bubble, then turn back down to medium-low and continue to simmer until chicken is cooked through and rice is al dente, 12-15 more minutes, stirring occasionally and more frequently near the end.
- Place a lid on top of the pot then remove from heat and let sit for 5 minutes. Stir in remaining 2 - 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Scoop into bowls then serve