Chicken Rice Single Pot (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
8 cups chicken stock
02 -
2 tablespoons dried parsley flakes
03 -
1 heaping cup finely chopped or shredded carrots
04 -
1 tablespoon dried minced onion
05 -
4-6 tablespoons butter or dairy-free butter, split into portions
06 -
2 scant cups long grain white rice (try Lundberg California White Jasmine for the best results)
07 -
1 teaspoon dried minced garlic
08 -
Seasoned salt and freshly ground pepper, to taste
09 -
2 chicken breasts (~1lb), diced into small chunks
# Step-by-Step Directions:
01 -
Heat up 2 tablespoons of butter in a large pot over medium. Toss in the carrots, sprinkle some pepper and seasoned salt, cover it up, and cook for about 5-6 minutes until they’re soft. Stir here and there while they cook.
02 -
Mix the rice, dried garlic, and dried onions into the pot. Stir well and let them toast for a minute. Stir in the parsley and stock, then crank up the heat to high. Keep stirring every so often so the rice doesn’t stick as it heats up to a boil.
03 -
Bring the heat down to low-medium, then let it cook for around 15 minutes. Don’t forget to give it a quick stir once in a while.
04 -
Sprinkle the chicken chunks with some pepper and seasoned salt. Add them to the pot and, if needed, turn up the heat to get the simmer going again. Lower the heat and let it gently cook until the chicken’s done and the rice has a little bite, about 7-10 minutes. Stir now and then.
05 -
Toss in the last bit of butter (2-4 tablespoons depending on your preference), and adjust the seasoning if you need to. Let the dish rest for a few minutes to cool and thicken before serving.
# Helpful Notes:
01 -
Use a high-quality long grain rice to keep it from getting too soft. Lundberg California White Jasmine is a great choice.
02 -
Cut the chicken into tiny, uniform chunks so it cooks evenly and quickly.
03 -
The dish thickens as it cools a little, and it’s tastier warm rather than steaming hot.