Happy Friday friends! I hope the first week of the New Year was both productive and relaxing for you. I am looking forward to a fresh start and another busy and fun year ahead. I made a new recipe this week that is both comforting and healthy. It was a hit with the boys too! Plus it’s all made in one pot, which I couldn’t love more.
Photo and recipe credits to: Natasha’s Kitchen
This recipe uses mostly pantry staples, so you might already have all the ingredients on hand! It comes together in less than an hour and makes plenty for lunch leftovers during the week. Hope you try it and enjoy!
xo, Jaime
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
|
Ingredients
- 1/4 cup olive oil
- 4 tablespoons unsalted butter
- 1 medium Onion diced
- 2 large Carrots grated
- 1 1/2 pounds boneless skinless chicken thighs cut into 1 inch pieces
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 bay leaves
- 1 cup dry white wine like Chardonnay
- 5 cups low-sodium chicken broth hot
- 2 cups medium grain rice
- 1 head garlic
- 1/3 cup Italian parsley finely chopped
- 1/2 cup Parmesan cheese shredded
Ingredients
|
|
Instructions
- Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 tablespoons unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
- Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
- Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
- Add the hot chicken broth, then stir in the rice.
- Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
- Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 tablespoons butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.
Recipe Notes
Recipes credits to: Natasha's Kitchen
Leave a Reply