Aka too lazy to make risotto but still like creamy rice dish.
This is pure comfort food, plus it only takes one pan, so perfect for a week night.
I like to use bone-in chicken breasts. Any other bone-in chicken pieces would work as long as cooking time is enough for both the chicken and the rice.
First I brown the chicken breasts in about two tablespoons of butter and a tablespoon of olive oil.
Once browned, I remove the chicken and deglaze with just a splash of chicken broth. If I feel like it needs it, I might add another tablespoon of butter before adding a cup (or about one medium onion) of chopped onion. I cook this over medium heat until softened, stirring frequently and making sure all the brown bits are incorporated, about six minutes.
In goes a cup of rice. In this case one and one-half cups because it finished off the bag and the rice is good so why not have leftovers? Also, if the pan looks dry, feel free to add butter or olive oil before adding the rice. In this case, I didn't need more.
I like to toast the rice for a few minutes before adding chicken broth. Usually two times the rice added will do it. Add back the chicken, cover the pot, and put in a 350 Fahrenheit oven.
These were monster chicken breasts so it took an hour for the chicken to come to 165 Fahrenheit.
I never have much luck getting the chicken skin crispy after this, but you can try uncovering the pot and putting it under the broiler for a few minutes. I usually just take off the skin and cut the meat off the bone.
The chicken is moist, and the rice creamy and full of flavor. And it is just so easy.
Bone in chicken pieces (breasts or thighs)
2-4 tablespoons butter
1-2 tablespoons olive oil
1 medium onion, chopped
2 cups chicken broth
Preheat the oven to 350 Fahrenheit
In an oven proof pan melt two tablespoons of butter and one tablespoon olive oil over medium high heat. Brown the chicken on all sides and remove to a plate. Lower the heat to medium and deglaze with a splash of chicken stock.
If the pan looks dry, add another tablespoon of butter. Sauté the chopped onion until softened, about six minutes. Add rice and toast for two or three minutes. Add chicken stock and place the chicken back in the pan.
Cover and place in preheated oven. Depending on the size of the chicken pieces, it will take 40 minutes to one hour. I start checking at 30 minutes with smaller pieces, looking for an internal temp of 165 Fahrenheit.
Leave covered and let rest for 10 minutes before serving.
Labels: Main Dish
