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Chicken and Rice Recipe

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This recipe for Chicken and Rice is from Tammy's Collection of Recipes Through the Years, 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:  
¼ cup olive oil
2 tbsp butter
1 medium onion diced
2 tsp minced garlic
2 large carrots shredded (about 1 cup)
2 tsp salt divided
2 lb boneless skinless chicken breast cut into 1-inch pieces
½ tsp pepper
1 cup white wine
5 cups hot chicken broth
2 cup rice Jasmine would work best but I used Basmati which was delicious
¼ cup fresh Italian parsley finely chopped
½ cup parmesan cheese
Directions:
Directions:
Place heavy soup pot on stove and turn to medium heat. Add olive oil and butter. Once butter is melted, add grated carrots, diced onion, minced garlic and 1 tsp salt. Sautee until tender, about 10 minutes, stirring occasionally.

Add chicken to pot. Sprinkle with 1 tsp salt and 1⁄2 tsp pepper. Stir occasionally so that chicken browns on all sides, about 8-10 minutes.

Turn heat to high and add 1 cup white wine. Cook until most of the wine has evaporated stirring occasionally.

Add hot chicken broth. Stir in rice. Bring to a boil, cover pot and reduce heat to low until the rice is fully cooked (about 15-20 minutes)

Turn off heat. Add chopped parsley and 1⁄2 cup parmesan cheese. Keep covered to remain warm if you are not serving right away.

 

 

 

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