That's it, we are officially well into the first week of 2017. Happy New Year! Finally, I have a few minutes to sit and write after catching up on so much lost time over the holidays. I am looking forward to a new year and new beginnings. As for resolutions, I probably won't make them because I will be sure to break them all within the first week. Maybe I will just try to keep up with life and that is good enough for me. And for me a big part of keeping up, is cooking up in the kitchen. So, let's say hello to the new year with this easy family meal below. It has everything you could want in a one pot dinner and great for these cold January evenings.
How about everyone else, any resolutions? If I am completely honest, I did start to make a list of resolutions just the other day. The list got so long that it honestly depressed me!!! So, I threw that little note where it belonged, in the bin. Who needs to look at a list of all the things they are doing wrong, right? Well, I am sure some therapist out there would tell me to hang on to the note and work on self improvement and evolvement. The thing is, I don't mind all the flaws. I call them a work in progress. Who likes perfection anyway.
So, onto the food.
This dinner I made back in December on a day when my son was sick and I was starving. I planned on making a risotto, but things changed and evolved along the way into this creamy chicken and rice dish before you. It isn't anything new, fancy or exciting. Just some good ol' basic food. And that's what it's all about, real food you can put on the table that everyone will eat. I think this dish might become a new favourite.
This dish is a bit similar to the likes of a risotto, except I added all the stock at once and only stirred it occasionally. So, easier. Keep in mind, that if at the end your rice hasn't cooked through but the pan is dry, you may need to add a bit more stock. I find, it is never ever a science. It depends on how quickly the stock is being absorbed through the cooking process. So make sure the stove is on medium heat and not high. This should ensure even cooking, but sometimes, just sometimes, you do need a bit more stock.
It isn't important, but I usually like to reserve a small amount of parmesan and fresh parsley for a garnish when the dish is done. Only for prettiness if you like.
This is a great one pot mid week meal for the whole family. Dig in!!!
Creamy One Pot Chicken & Rice
Serves 8 / Prep time: 15 minutes / Cook time: 40 minutes
2 Large chicken breast, cut into bite size pieces
2 Carrots, finely diced
1 Onion, finely diced
3 Tablespoons olive oil
2 Tablespoon butter
3 Garlic cloves, crushed
1 Cup/240 ml white wine
4 Cups/1 litre chicken stock
1 3/4 Cups/350 grams short grain rice
1-2 Bay leaves
Small bunch of fresh chopped parsley
2/3 Cup/60 grams parmesan cheese, finely grated
Fresh ground black pepper
In a large deep sided skillet set over high heat, add the olive oil and garlic. Stir for a minute and add the onion and carrots. Reduce heat to medium and sautee for about 10 minutes, stirring occasionally.
Add the chicken and bay leaves to the pan and increase the heat back to high for about 3-4 minutes, stirring to brown the chicken on all sides. Add the rice and stir well, completely coating the rice in the oil. Add the wine, reduce heat to medium and leave to simmer for about 5 minutes or until the wine has reduced by about half.
Add all the stock and bring back to a boil. Once it is at a boil reduce heat to medium. Cook for a further 15 - 20 minutes until the stock has absorbed and the rice is tender. Stir occasionally while the rice is cooking.
Stir in butter, parmesan & parsley. Serve immediately.
Click the downloadable link below to print recipe!