Rice with Chicken and Veggies

In summer months, I don't want to turn on the oven, but I like a good all in one dish. This dish feels a lot like a stove top casserole.

Ingredients

5 cups of chicken stock
1 small onion, cut into chunks
1 large carrot, cut into chunks
2 stalks of celery, cut into chunks
3 cloves of garlic, peeled and crush
1/4 cup of olive oil
1 1/2 lbs of boneless, skinless chicken thighs, cut into 1 inch chunks
1 bayleaf
1 tsp of kosher slat
1 cup of dry white wine
2 cups of Arborio or Carnaroli rice
2 tbs of unsalted butter, cut into pieces pieces
3 tbs of parsley
1/2 cup of grated cheese similar to Grana Padano

Directions
In a small saucepan, warm stock over low heat, and keep warm.
In a food processor, combine onion, carrot, celery and garlic to create a paste.
Heat olive oil in a medium Dutch oven over medium high heat.
When oil is hot, add the veggie paste, and cook until it is dried out.
Add the chicken pieces, bayleaf, and season with salt.
Cook until chicken in the pan is brown and caramelized.
Raise the heat, and add wine, scrapping any brown bits off the bottom of the pan.
Pour hot stock into mixture, then rice.
Bring mixture to a boil over high heat, cover pan and reduce heat to a bubble.
Cook for about 15 minutes, until the consistency is creamy.
Turn off heat, add butter and stir vigorously.
Stir in parsley and cheese.

Changes I Made!
My food processor was too small for all the veggies so I did batches.
Also play this entirely by consistencies and and colors, not by timing.

This recipe comes from Celebrate like an Italian.

Comments

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