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!
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
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!