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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken and Rice Recipe

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This recipe for Chicken and Rice is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 skinless, boneless chicken breast halves or 2-3 cups rotisserie chicken, shredded
1 cups chicken stock
2 cloves garlic, crushed
½ small onion, finely chopped
1/2 cup white wine
1 cup marinated artichoke hearts, drained and quartered
1/2 cup cream
1/2 cup frozen peas
1/4 cup Parmesan Cheese
salt and pepper to taste
Directions:
Directions:
Cook rice

While rice is cooking, cook chicken (or use rotisserie chicken). Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.

While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.

Add the artichokes to the chicken stock mixture. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Add the peas. Season with salt and pepper. Add the mixture to the rice and mix together. Add Parmesan cheese and let it melt on top, stir.

 

 

 

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