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One Pot Chicken and Rice
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
3-4 tablespoons extra virgin olive oil
1-1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
salt and ground black pepper, to taste
1 medium yellow onion, diced
2 carrots, peeled and shredded
2 celery stalks, chopped
1 tablespoon garlic, minced
2 cups chicken broth
1-1/2 cups jasmine rice, uncooked and rinsed
1/2 cup shredded or grated Parmesan cheese
1/3 cup chopped fresh parsley
In a stockpot or Dutch oven, heat olive oil over medium-high. Add chicken and season with salt and pepper. Cook until no longer pink and cooked through, 5 to 7 minutes.
Add onion and sauté 3 minutes. Stir in the carrots, celery and garlic and sauté 1 minute.
Increase the heat to high and add the chicken broth and rice. Bring to a boil, then reduce heat to low. Stir again, cover, and let simmer 15 to 20 minutes, or until the rice is tender and the broth is absorbed. Stir occasionally to keep the rice from sticking to the pot.
Stir in the parmesan and parsley. Taste and adjust with more salt and pepper if needed.
Calories: 422kcal | Carbohydrates: 42g | Protein: 29g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 545mg | Potassium: 472mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3778IU | Vitamin C: 7mg | Calcium: 143mg | Iron: 2mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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