One-pot Garlicky Chicken, Broccoli, Peas and Rice

It’s a crisp fall day. I just got home from teaching, I am tired and cold and I need a dish that is fast, makes minimal dishes to wash, and is full of comfort. The answer is a one pot chicken and rice dish I can make on the stovetop.

This dish is creamy, garlicky and super simple to make. The jasmine rice is sweet and floral, and chicken thighs stay moist and tender. Plus, the whole meal is super cheap and you probably have every ingredient on hand or could buy them in a flash and use the express lane check out.

Now it’s time to sit by the fire and eat!

Ingredients:

1 lb skinless, boneless chicken thighs, cut into 1 inch cubes

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon freshly cracked black pepper

1 tablespoon olive oil

1 sweet onion, diced

1 tablespoon butter

1/4 cup wine

4 cloves garlic, minced

1 cup jasmine rice

3 1/2cups low-sodium chicken broth

1 head of broccoli, cut into pieces

12 ounces of peas, thawed

2 tablespoons of heavy cream

1/4 cup grated parmesan cheese

Method:

Toss the chicken with the garlic powder, salt and pepper. Heat olive oil into a large skilled with high sides over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken to a plate.

Add the onion and butter and cook until translucent. Add the minced garlic and cook together for a minute. Add the rice and cook for 30 seconds, then add the wine. Cook until the wine reduces by half; be sure to scrape up the fond!

Add chicken and chicken broth. Bring to a boil, reduce to a simmer and cover. Cook for 15 minutes, stirring every so often. Remove the lid and add the broccoli. Recover and cook a further 10 minutes. Add the cream, cheese, and peas and stir well. Serve and savor!

Comments

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Leftover Cranberry Sauce Cookies

Like many of you, I made an entire Thanksgiving Day feast for only my husband and I. As such, I have an inordinate amount of leftovers. Expect my blog to largely star ways to dress up leftovers, because I have freezer meals of Thanksgiving day to last a lifetime. In this recipe, I was looking for a way to use up cranberry sauce and leftover walnuts from my apple crisp. Cranberry sauce drop cookies seemed the perfect thing to make; enjoy it with a cup of hot cocoa. I plan on gifting some to my parents; a way to break bread near the holiday without breaking protocols. Enjoy! Ingredients: 3 3/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 sticks of butter, softened 1 1/2 cups sugar 3 eggs 1 cup cranberry sauce 1 teaspoon vanilla 1/2 cup chopped nuts Method: Preheat oven to 350 degrees F. Set aside a rimmed baking tray. Whisk together all of the dry ingredients in a medium bowl; set aside. With ...

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Watership Down Kitchen

Search This Blog