Creamy Chicken and Rice

 Creamy Chicken and Rice 

(with a Crunchy Topping)

 

This recipe ticks all the boxes. Easy and made in one pot (check!), delicious (check!) and the whole family will love it? Bingo!

 

What You'll Need:

4 Tablespoons Olive Oil (or 8 Tablespoons if you're doing the Panko breadcrumb topping in a skillet. See below)

4 Tablespoons Butter if you're doing the Panko breadcrumb topping in the oven. (See below)

1 white or yellow (not sweet) Onion, chopped

1 cup of Carrots, sliced

1 cup of Celery, chopped

Fresh or dried Thyme

Salt and Pepper

4 or 5 cloves of Garlic, minced

Package of boneless, skinless Chicken Thighs- cut into bite sized chunks

1 1/2 cups Basmati Rice

2 1/2 - 3 cups Chicken Broth

2 cups Milk (regular 'beef milk' haha or Almond milk)

1 cup frozen Green Peas

1/2 cup chopped fresh Parsley

1 1/2 cups shredded Cheddar Cheese (sharp or mild, your choice)

1 1/2 cups Panko breadcrumbs

1/2 cup grated Parmesan

 

What You'll Do:

Rinse the rice in a mesh strainer under running water for a couple of minutes and set aside. 

Heat up 4 Tablespoons of olive oil in a large pot or Le Creuset Dutch Oven  over medium heat (medium high if not using cast iron). Sauté the onion, carrots and celery until they are softened. Add a sprinkle of thyme, salt and pepper as the veggies sauté. 

 

 

When the veggies are softened and starting to brown, add the minced garlic and the rice and sauté for another couple of minutes. 

 

 

Add the broth, milk, chicken, half of the parsley, more salt and pepper and a bit more thyme and bring to a boil. Keep stirring occasionally. Reduce to simmer and place the lid on your pot. It will take about 15 minutes for the rice to cook and absorb the liquid. You may need to add a little more broth, so check it every 5 minutes or so and give it a stir. 

When the rice is fully cooked and tender and the liquid has reduced to a sauce, taste and add more salt, pepper and/or thyme if needed. Add half of the shredded cheddar cheese and all of the peas and cover again reducing the heat to the lowest setting. When the cheese is all gooey and the peas are hot, give it one last stir and then sprinkle the remaining cheese on top and put the lid back on to let it melt. You can turn off/remove from heat now.

Finish with Crunchy Breadcrumb Topping:

At this point you can choose to either a) top the dish with panko breadcrumbs and finish it off in the oven or b) toast the panko breadcrumbs in a separate pan on the stove top and then place on top of the dish. 

a) Oven method: In a small bowl, melt the remaining 4 Tablespoons of butter and combine with the panko breadcrumbs and the Parmesan cheese. Sprinkle evenly over the chicken and rice dish and broil in the oven for just a few minutes until the top is golden brown. Watch it carefully.

b) Stove top method: Heat 2 Tablespoons of olive oil in a skillet on medium high heat. You need to get the oil hot before adding the panko or it will not be crispy. So heat the oil until it starts getting swirly but is not smoking yet. Stir in the panko breadcrumbs and parmesan cheese, stirring constantly for about 3 minutes until they are golden brown and toasty. 

 After you have finished the panko topping and it's baked (if using the oven) garnish with the remaining chopped parsley and serve.

 

Don't forget to check out my cookbook for more great recipes!

Ixchel's Kitchen 2