Garlic Parmesan Chicken Rice (Print Version)
# Ingredients:
→ Proteins & Grains
01 -
1½ cups raw jasmine, basmati, or other white rice
02 -
1 lb chicken tenderloins
→ Aromatics & Seasonings
03 -
½ tsp sea salt
04 -
½ tsp crushed red chili flakes
05 -
Portion of poultry mix (Cajun-style suggested)
06 -
3 tbsp minced garlic, split (around 10 cloves)
07 -
1 tbsp freshly chopped parsley
→ Fats & Liquids
08 -
1 stick butter (split in half, equal to ½ cup)
09 -
¾ cup dry white wine (Pinot Grigio works nicely)
10 -
2 tbsp olive oil
11 -
½ cup freshly shredded Parmesan cheese
12 -
2¾ cups chicken stock, low salt
# Instructions:
01 -
Sprinkle seasoning on both sides of chicken tenders. Warm up a skillet with olive oil over medium-high heat. Let chicken cook for about 3 minutes each side, only flipping once. Then lower the heat.
02 -
Just before the chicken finishes, blend 2 tbsp of butter with 1 tbsp of minced garlic into the skillet. Sauté this for a minute or so, scraping up those tasty brown bits. Coat the chicken and place it aside under foil.
03 -
Using the same skillet, set to medium-low. Melt in 4 tbsp butter and add 1 tbsp garlic until it smells amazing. Pour in the wine and let it bubble for 3-5 minutes. Save ⅓ cup of the liquid for a later step.
04 -
Turn the heat up to medium and toss in the rice. Stir it around for roughly 5 minutes to give it a light toast.
05 -
Mix in the chicken stock, chili flakes, and salt. Be sure the rice is covered with liquid. Bring it to a gentle boil, then drop the heat down low. Cover it and let it cook for 20 minutes, until the rice is soft.
06 -
Fluff the rice and fold in the Parmesan. Slice up the chicken or leave whole and layer it over the rice. Combine the remaining garlic, softened 3 tbsp butter, and the saved sauce juices in a small bowl. Add parsley, then pour it all over. Sprinkle a bit more Parmesan on top if you want.
# Notes:
01 -
A one-pan meal, from start to finish
02 -
Great for hectic evenings
03 -
Ready to eat in 30 minutes!