Chicken Rice Single Pot (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
4-6 tbsp butter or plant-based butter, split
02 -
1 full cup grated or diced carrots
03 -
2 slightly less than full cups white jasmine rice (try Lundberg California brand for best results)
04 -
1 tbsp dried onion flakes
05 -
1 tsp dried garlic bits
06 -
2 tbsp dry parsley pieces
07 -
8 cups chicken broth
08 -
2 boneless chicken breasts (about 1 pound), diced into small chunks
09 -
Homemade spice blend and black pepper, add to your liking
# How to Make It:
01 -
In a big soup pot, melt 2 tbsp butter over medium flame. Toss in carrots, sprinkle with your spice mix and pepper, cover with lid and let them cook until soft, around 5-6 minutes, giving them a stir now and then.
02 -
Throw in your rice, dried onions, and garlic to the pot and stir everything so the butter coats the rice. Let it cook for a minute. Sprinkle in parsley, pour in chicken broth, then turn heat up high until it starts bubbling, stirring sometimes so rice doesn't stick to the bottom.
03 -
Lower the heat to medium-low and let it bubble gently for 15 minutes. Don't forget to stir occasionally.
04 -
Dust chicken pieces with your spice mix and pepper, then add them to the pot. If needed, raise the heat a bit to get it bubbling again. Then lower it back to medium-low and let everything cook until chicken isn't pink and rice has a slight bite, about 7-10 minutes. Remember to stir once in a while.
05 -
Mix in what's left of your butter (2-4 tbsp) as you like. Taste and add more spices or pepper if needed. Take it off the heat and wait 5 minutes - this lets it get thicker and cool down enough to enjoy.
# Additional Tips:
01 -
Go for good quality jasmine rice like Lundberg brand from California to keep your dish from turning mushy.
02 -
Make sure chicken is cut small so it cooks all the way through.
03 -
This dish gets thicker as it sits and tastes better warm instead of super hot.