One Pot Chicken And Rice With Vegetables
One pot chicken and rice with vegetables is a complete rustic meal right in your Dutch oven. This meal features perfectly cooked chicken thighs, fluffy rice, and root vegetables in a rich wine sauce. It's easy elegance on the table!
Servings: 8
Calories: 491kcal
Ingredients
- 1/4 cup extra virgin olive oil
- 4 tbsp salted butter divided
- 1 medium yellow onion peeled & diced
- 2 large carrots peeled & grated
- 1 1/2 - 2 lbs boneless, skinless chicken thighs trimmed of fat, and cut into 1" pieces
- salt & pepper to taste
- 2 bay leaves
- 1 cup dry white wine
- 5 cups chicken stock
- 2 cups jasmine rice basmati rice can be substituted
- 1 garlic bulb
- 1/3 cup washed, freshly chopped Italian parsley leaves
- 1 cup shredded Parmesan cheese divided
Instructions
- To a Dutch oven, or other heavy bottomed pot, add the olive oil and half the butter set over medium or medium high heat. Once the butter's melted add the onions and carrots, stirring to combine. Cook, stirring often, just until softened.1/4 cup extra virgin olive oil, 4 tbsp salted butter, 1 medium yellow onion, 2 large carrots
- Add the chicken and bay leaves to the pot, and season with salt & pepper- to taste. Cook the chicken, turning to cook, until lightly golden brown on all sides- roughly 5 minutes.1 1/2 - 2 lbs boneless, skinless chicken thighs, 2 bay leaves, salt & pepper
- Increase the heat to high and pour in the wine, stirring to combine. Cook until most of the wine has evaporated, stirring and scrapping the browned bits off the bottom as you go.1 cup dry white wine
- Add both the broth and rice to the pot.5 cups chicken stock, 2 cups jasmine rice
- Lightly peel and then cut the garlic bulb just enough so that it exposes the tops of all the cloves, but leaving the root intact. Add the cut garlic bulb to the center of the dish, gently pressing in with the sliced end down.1 garlic bulb
- Bring the pot to a boil then immediately reduce the heat to low, cover, and simmer for 15 minutes- or until the rice is cooked through and tender.
- Remove the dish from heat then push the softened cloves out of the garlic bulb into the rice mixture. Add the rest of the butter, and stir to combine.
- Stir in the parsley and 3/4's of the cheese until evenly combined.1/3 cup washed, freshly chopped Italian parsley leaves, 1 cup shredded Parmesan cheese
- Serve warm with the rest of the cheese as a garnish, if desired!
Notes
- Want to add more veggies into the mix with no extra work? Sliced baby bella mushrooms work wonderfully in this.
- Don't have chicken thighs? Use boneless, skinless breasts instead.
- You could brighten it up a touch with a squeeze of lemon right at the end.
Nutrition
Calories: 491kcal | Carbohydrates: 43g | Protein: 28g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 384mg | Potassium: 516mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3513IU | Vitamin C: 6mg | Calcium: 192mg | Iron: 2mg