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

"A Farewell to Arms" Mac N Cheese

I love reading, so when I was given The Book Lovers Cook Book it was a dream come true. I have a deep love for The Lost Generation, so this recipe sneaked in between a quote from Gertrude Stein, and a passage from Ernest Hemingway's "A Farewell to Arms" was a perfect start for me. Ingredients 2 cups of uncooked macaroni 1/4 cup of butter 2 tbs of flour 2 cups of milk 8 oz of cream cheese, softened 2 tsp of Dijon mustard 1/2 tsp of salt 1/2 tsp of pepper 8 oz of mild cheddar, grated Chives Directions Cook macaroni until tender, drain and set aside. Melt butter in a sauce pan until it sizzles. Stir in flour, and cook for at least 1 minute. Continue cooking over medium heat and add milk, cream cheese, mustard, salt and peppe...

Baked Potato Soup

Baked potato soup is one of the first soups I learned how to make, and this recipe is my go to recipe, especially in the middle of winter, because most of the ingredients I have on hand at all times. Ingredients 2 medium potatoes, bakes and cooled 1 can of chicken broth 2 tbs of sour cream 1/8 tsp of pepper 1/4 cup of shredded cheddar cheese Directions Peel potatoes and cut into 1/2 inch cubes. Place 1/2 of the potato in a blender and with chicken broth. Pour mix into sauce pan and add remaining potato, sour cream and pepper. Cook over low heat until heated through. Garnish with shredded cheddar cheese, and whatever else you want. Changes I made! I do not mess with this recipe except what I add on top when I eat. This recipe is from Taste of Home.

Stuffed portobello

This is a dish I always heard about, but have never actually had, until I made it myself for this blog. I love mushrooms, but if there's one thing this recipe introduced to me is a love for white bean puree. Overall, very good and hearty vegetarian dish. Ingredients 1 15 ounce can of drained white kidney or cannellini beans, rinsed and drained 2 tbs of olive oil, divided 1 tbs of water 1 tsp dried rosemary 1 garlic clove, crushed 1/4 tsp of salt 1/4 tsp pepper 4 large portobello mushrooms, stems removed 1 medium sweet red pepper, finely chopped 1 medium red onion, finely chopped 1 medium zucchini, finely chopped. 1/2 cup of shredded pepper jack cheese Directions In a food processor, combine beans, one tbs of oil, water, rosemary, garlic, salt and...

By the Cookbooks

Search This Blog