This Creamy Chicken and Rice has a distinct Italian twist. It is like a risotto without all the stirring! This dish is wholesome and delicious comfort food which will have you and your family crying out for seconds!
To make this delicious chicken and rice, start by sautéing onions and carrots and add the chicken thighs. Add wine, broth and a whole head of garlic. Boil until the rice is cooked. Before serving stir through parsley and Parmesan cheese.
To make Creamy Chicken and Rice, you will need the following ingredients:
Heat ¼ cup of olive oil and 2 tablespoons of butter in a Dutch oven. Add 1 diced onion and 2 grated carrots and season with 1 teaspoon of salt. Sauté for 8-10 minutes until the veggies are soft and golden.
Add the trimmed, chopped chicken thighs, 2 bay leaves, another 1 teaspoon of salt and ¼ teaspoon of black pepper. Saute, stirring occasionally, for 5 minutes until the chicken is golden on all sides.
Increase the heat to high. Add 1 cup of white wine. Boil down the wine, scraping the bottom of the Dutch oven until most of the wine has evaporated.
Add 5 cups of hot chicken broth and stir in the rice.
Keeping the root intact and the garlic cloves attached, slice the end off a whole head of garlic to expose the garlic cloves. Place the whole head into the center of the rice, sliced side down. Bring the contents of the pan to a rolling boil. Reduce the heat to low and cover and simmer for about 15 minutes until the rice is fully cooked.
Turn off the heat and remove the garlic head from the rice. If you like, push the garlic out of the cloves and add into the rice. Or discard the whole head for a more subtle flavor.
Stir in the remaining 2 tablespoons of butter until fully incorporated. Add chopped parsley and ½ a cup of Parmesan cheese.
Keep the lid on the pot until you are ready to serve.
This Creamy Chicken and Rice is a delicious simple take on an Italian risotto. Try it soon and please come back and leave a comment below with your thoughts.
Gluten Free Recipes
