Some people hear “chicken and rice” and think…boring. But this recipe is comfort food at its best. It uses arborio rice which makes it nice and creamy in the end. Hope you like it!
Traditional Chicken and Rice
adapted from Lidia Bastianich’s recipe via Elle’s New England Kitchen
- 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch chunks
- 1 cup minced onion
- 1 cup minced carrot
- 1 cup minced celery
- 3 large cloves garlic, peeled and minced
- 1/2 cup olive oil
- 2 tsp. salt (more to taste)
- 2 dried bay leaves
- 6 cups hot chicken or turkey stock
- 2 cups Italian short grain rice, such as Arborio or Carnaroli (For great creamy risotto texture, don’t substitute.)
- 2 tbsp butter
- 1/2 cup grated Parmesan
1. Pour the olive oil into a large skillet or saucepan with a lid, and set over medium high heat.
2. Stir in the minced veggies and garlic and add one teaspoon of the salt. Cook for about 5 minutes, stirring frequently.
3. Add the chicken and the bay leaf and add one more teaspoon of the salt. Cook until the chicken is browning and mostly cooked through.
4. Raise the heat and add 1 C. of the broth, stirring and deglazing the pan. Cook until the most of the broth has evaporated.
5. While stirring, pour in the rest of the broth and the rice. Bring to a boil over high heat, then cover and reduce the heat to keep it bubbling gently at a low simmer. Cook for 14-17 minutes, or until the rice and chicken are fully cooked and the rice is a creamy consistency.
6. Turn off the heat and drop in the butter, stirring until it’s completely incorporated, then stir the grated cheese. Check for seasoning now. Add more salt if needed. Serve immediately with additional Parmesan for topping if desired.