Marry Me Chicken and Rice
Seared chicken thighs and jasmine rice cooked together in a creamy sun-dried tomato and Parmesan sauce. One pan, no separate pot of rice.
Servings: 4 people (one chicken thigh plus rice per person)
Calories: 961kcal
Ingredients
- 4 chicken thighs skinless and boneless (about 1¼ lb / 550g)
- 1 tablespoon oil or oil from the sun-dried tomato jar
- 3 garlic cloves finely chopped
- ⅓ cup sun-dried tomatoes roughly chopped (about 10 halves / 50g)
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 5 oz shiitake mushrooms torn (150g)
- ¾ cup Light cream or half-and-half 200ml
- 1 cup Chicken stock 250ml
- ¼ cup finely grated Parmesan 20g
- 1 cup jasmine rice unrinsed (200g)
- Salt and black pepper
To serve
- A handful of fresh basil leaves
- Lemon, for squeezing
Instructions
- Season the chicken thighs with salt and pepper. Heat the oil in a deep skillet with a lid over medium-high heat and sear the thighs for about 2 minutes per side, until browned but still raw inside. Remove to a plate.
- In the same pan, add the garlic, sun-dried tomatoes, paprika, red pepper flakes and oregano, followed by the torn mushrooms. Stir-fry for 2 to 3 minutes.
- Pour in the cream and chicken stock, then grate in the Parmesan. Stir until smooth and season with salt and ground black pepper.
- Add the rice and spread it into an even layer. Sit the seared chicken thighs on top along with any resting juices.
- Cover with the lid and bring to a boil over medium heat, then immediately reduce to the lowest heat and cook, undisturbed, for 10 minutes (do not remove the lid!!).
- Turn off the heat and leave covered for a further 5 minutes to steam. Finish with torn basil and a squeeze of lemon. Enjoy!!
Video
Notes
- Do not stir once the rice is in. Stirring releases starch and makes the rice gluey.
- Light cream is sold as single cream in the UK. Half-and-half is the closest US substitute; heavy cream works but gives a richer dish.
- Use long grain rice. Instant, short grain and risotto rice will all turn to mush.
- Keeps 3 days in the fridge. Reheat with a splash of stock. Not suitable for freezing.
- For a vegetarian version, swap the chicken for seared extra firm tofu and use vegetable stock.
Nutrition
Calories: 961kcal | Carbohydrates: 48g | Protein: 108g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 314mg | Sodium: 452mg | Potassium: 2250mg | Fiber: 3g | Sugar: 5g | Vitamin A: 914IU | Vitamin C: 5mg | Calcium: 175mg | Iron: 6mg