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One Pot Chicken and Rice

5 from 1 vote
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Equipment

  • 1 3.5- 4 qt Enameled Cast Iron Pot or Heavy Duty Pot It must have a tight fitting lid

Ingredients
  

  • 1 lb Skinless Boneless Chicken Breast or Skinless Boneless Chicken Thigh
  • 4 tbsp Butter or Olive Oil
  • 1 Yellow Onion
  • 1 large Carrot
  • 1 tbsp Minced Garlic 3 garlic cloves, minced
  • 2,25 cups Chicken Broth
  • 1.5 cups Jasmine Rice rinsed
  • 3/4 cup Parmesan Cheese shaker can
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp Salt Free Poultry Seasoning
  • 2 Bay Leaves
  • fresh spinach optional
  • fresh cilantro or parsley optional

Instructions
 

  • Rinse the rice and set aside
  • Dice up the onion, mince the garlic, and grate the carrot
  • Add 2 tbsp Butter or Olive Oil to the pan on medium heat
  • Once the pan is hot, add your onion and cook for 3 minutes
  • Add your garlic and carrot and cook for 5-7 minutes, stirring frequently so it does not stick to the pan.
  • On a plastic cutting board, cut up your skinless chicken into 1.5"-2" pieces.
  • Once the onions are translucent, add the remaining butter to the pan, followed by the chicken pieces and the salt. Stir to combine.
  • Add the rinsed rice to the pot, followed by the broth, oregano, and poultry seasoning. Give it a good stir, bring it to a boil, and then turn the heat on low.
  • Place two bay leaves into the liquid, and cover the pot.
  • Cook for 27 minutes, then turn off the heat, and leave the dish covered for an additional 5 more minutes. Add the parmesan and optional spinach now and let it melt into the rice as the rice rests for an additional 5 minutes.

Notes

How to Rinse your Rice: Rinsing your rice removes excess starch leading to better cooked grains. It also removes dust and dirt, and other things you would not want to consume from your rice.  I add my rice to a fine mesh sieve and run water over it for a few minutes until the water runs clear. You can also soak it and keep changing the water until the water is clear.