ONE POT CHICKEN AND RICE

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Ingredients

¼ cup olive oil

2 tablespoons butter

1 medium onion diced

2 teaspoons minced garlic

2 large carrots shredded (about 1 cup)

2 teaspoons salt divided

2 pounds chicken breast boneless and skinless, cut into 1-inch pieces

½ teaspoon pepper

1 cup white wine

5 cups hot chicken broth

2 cups Jasmine rice

¼ cup fresh Italian parsley finely chopped

½ cup parmesan cheese

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Instructions

Place heavy soup pot on the stove and turn to medium heat.

Add olive oil and butter to the pot.

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 the pot. Sprinkle with 1 teaspoon salt and ½ teaspoon pepper.

Stir occasionally so that chicken browns on all sides, about 8 to 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 then stir in rice.

Bring to a boil, cover the pot, and reduce heat to low until the rice is fully cooked.

This will take about 15 to 20 minutes.

Turn off heat.

Add chopped parsley and ½ cup parmesan cheese.

Keep covered to remain warm if you are not serving right away.

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