Introducing our delightful one-pot Chicken and Rice Fusion, a harmonious blend of succulent chicken, vibrant veggies, and fragrant jasmine rice, all infused with a medley of tantalizing spices. In just over 40 minutes, you can have this comforting masterpiece on your dining table, with minimal hands-on effort. For a complete dining experience, pair this culinary delight with a simple garden salad and some delectable garlic knots.
Now, let’s embark on the journey of crafting this easy chicken and rice casserole:
Commence by gently warming a drizzle of olive oil and melting a pat of butter in a generously sized, deep skillet or Dutch Oven set over a medium flame. Meanwhile, enhance the chicken’s flavor by dusting it with paprika, a pinch of kosher salt, and a sprinkle of freshly ground black pepper. Sear the chicken until it turns a delectable golden brown on both sides, then transfer it to a waiting plate, keeping it warm under a cover.
In the same vessel, melt another portion of butter, infusing the air with its rich aroma. Add the finely diced onion, the crisp celery, and the tender carrots, sautéing them until they reach a state of soft, harmonious coexistence. Now, turn the heat down and introduce the minced garlic, dried thyme, crushed rosemary, marjoram, and the jasmine rice. Allow these ingredients to dance together for 1-2 minutes, stirring occasionally to toast the rice to perfection.
In the next act, invite the chicken broth to the party and let it take center stage. Allow the ensemble to reach a harmonious crescendo as it comes to a boil. Then, gracefully lower the heat to a gentle simmer, add back the golden chicken, and gracefully cloak them with a lid. Let them simmer in a world of their own for 20 minutes without any interruptions. Once the performance is complete, remove it from the spotlight and let it rest for 5 minutes, with the lid firmly in place. Finally, use a fork to gently fluff the masterpiece.
Behold, our one-pot Chicken and Rice Fusion, a symphony of flavors that doesn’t rely on canned soups to shine.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings
Cooking Method: Stovetop
Ingredients:
- 1 tablespoon of liquid gold (olive oil)
- 2 tablespoons of ambrosial butter
- 1 ½ lbs. of boneless, skinless chicken breasts, meticulously transformed into bite-sized treasures
- ⅕ teaspoon of paprika, for a touch of warmth
- ¼ teaspoon of kosher salt, just to season
- ½ teaspoon of freshly ground black pepper, for a hint of spice
- 1 medium yellow onion, coarsely chopped
- 2 ribs of celery, crisply chopped
- 3 large carrots, elegantly peeled and diced
- 2 cloves of garlic, finely minced
- ½ teaspoon of dried thyme, for an herbal symphony
- ½ teaspoon of crushed rosemary, for an earthy note
- ½ teaspoon of marjoram, for its mild and sweet allure
- 2 cups of jasmine or basmati rice (uncooked)
- 4 ½ cups of chicken broth, the liquid foundation
- A dash of kosher salt and a pinch of freshly ground black pepper to taste
- Sprinkles of freshly chopped thyme or rosemary for a harmonious finish
Instructions:
- Begin by warming up the olive oil and allowing 1 tablespoon of butter to elegantly melt in a spacious, deep skillet or Dutch Oven over a medium flame. Meanwhile, sprinkle the chicken with paprika, a touch of kosher salt, and a gentle shower of freshly ground black pepper. Let the chicken seize the spotlight, turning a luscious golden brown on both sides, before transferring it to a waiting plate, veiled under a cover.
- In the same vessel, allow another portion of butter to melt, its aroma a mesmerizing prelude. Add the finely diced onion, the crisp celery, and the tender carrots, sautéing them until they reach a state of soft, harmonious coexistence.
- Lower the heat gracefully and introduce the minced garlic, dried thyme, crushed rosemary, marjoram, and the jasmine rice. Allow these ingredients to waltz together for 1-2 minutes, stirring occasionally to toast the rice to perfection.
- Now, invite the chicken broth to the gala and let it take center stage. Allow the ensemble to reach a harmonious crescendo as it comes to a boil. Then, gracefully lower the heat to a gentle simmer, add back the golden chicken, and gracefully cloak them with a lid. Let them simmer in a world of their own for 20 minutes without any interruptions.
- Once the performance is complete, remove it from the spotlight and let it rest for 5 minutes, with the lid firmly in place. Finally, use a fork to gently fluff the masterpiece. Garnish it with freshly chopped thyme or rosemary for a final touch of elegance.
Notes:
- This symphony works splendidly with both boneless, skinless chicken breasts and boneless, skinless chicken thighs.
- Marjoram, with its mild, sweet, and woodsy citrus aroma, brings a unique charm to this composition. However, if you prefer, you can substitute oregano.
- While jasmine or basmati rice shines in this performance, any long-grain white rice can play its part well. Should you choose brown rice, be prepared for a slightly longer act.
- To elevate the overall flavor, ensure you don’t miss the toasting of the rice alongside the aromatic ingredients.
- Feel free to add other enchanting ingredients to the ensemble, such as broccoli, cauliflower, frozen peas, or corn.
- Throughout the cooking process, resist the urge to lift the lid, for it would disrupt the harmony within the pot.
- For encore performances, store the leftovers in an airtight container in the fridge for up to 3 days and reheat them gently in the microwave.
- To save a magical performance for later, allow it to cool completely, then transfer it into a sturdy airtight freezer container. This masterpiece can be frozen for up to 2 months. When it’s time for an encore, let it thaw gracefully in the refrigerator overnight and reheat it in the microwave, allowing its enchantment to come to life once more.
image source : smalltownwoman
