Chicken and Rice

Source: Natasha’s Kitchen

2 Tbsp olive oil

4 Tbsp butter, divided

1 med onion, finely diced

2 carrots, grated

1 lb chicken thighs, trimmed, cut in 1 inch pieces

2 tsp salt, divided

¼ tsp pepper

6 cups chicken broth, divided

2 cups medium grain rice

1 head garlic

2 Tbsp dry parsley, or 1/3 cup fresh

½ cup parmesan cheese

In dutch oven or heavy bottom pot with lid, over medium/high heat, add olive oil and butter. When melted, and onion, carrots and 1 tsp salt. Sautee until golden, about 4 minutes. Add chicken, 1 tsp salt, and pepper. Saute until chicken is golden on all sides, about 5 min. Increase heat to high, and 1 cup chicken broth to deglaze pan. Boil until most of the liquid is gone.

Add 5 remaining cups of chicken broth, stir in the rice. Without separating garlic cloves, slice the end off the whole head, leaving root end intact. Set the entire head into the center of the rice, sliced side down. Bring to a boil, cover, reduce heat to low, simmer 20 minutes, or until rice is fully cooked and most of the liquid has been absorbed.

Turn off the heat, quickly stir in remaining 2 Tbsp butter, parmesan cheese, and parsley.

*So delicious, similar to a risotto. I often make this with left over chicken, adding it right before serving. When I don’t have a fresh head of garlic, I use 2 Tbsp chopped garlic from a jar. It is also delicious without chicken as a side dish.