Creamy Chicken and Rice
Cook Time:1.45 hrs
- 1/4 cup olive oil
- 4 tblsp butter, divided
- 2 cups of shredded carrots
- 1 1/2 lbs boneless skinless chicken, cut into 1 inch pieces
- 1 medium onion, diced
- 1 cup white wine
- 5 cups chicken broth (hot)
- 1/4 tsp black pepper
- 2 tsp salt
- 2 cups jasmine rice
- 1 head of garlic
- 2 bay leaves
- 1 cup parmesan cheese
Using the dutch oven, over medium/high heat, add 1/4 cup of olive oli and 2 tblsp of butter.
Once the butter is melted and hot, stir in the diced onions, shredded carrots, and 1 tsp of salt. Sauté until soft and golden, about 8-10 minutes.
Add chicken, bay leaves, another 1tsp of salt, and 1/4 tsp of pepper. Sauté, stirring occasionally until chicken is golden on all sides.
Increase the heat to high and add 1 cup of wine.
Add in the chicken broth, then stir in the rice.
Without separating the cloves (leave the root end intact), slice the end off of a whole head of garlic to expose the cloves. Place the head in the center of the pot, sliced side down. Bring to a roiling boil, then reduce heat to low, cover and simmer until rice is fully cooked (about 15 minutes).
Turn off the heat, remove the garlic head (either push cloves of garlic out and mix into the rice or throw away). Quickly stir in the remaining 2 tblsp of butter until fully mixed in. Add 1 cup of parmesan cheese and stir, it should be creamy.