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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 575.7
  • Total Fat: 19.6 g
  • Cholesterol: 166.6 mg
  • Sodium: 829.3 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 3.2 g
  • Protein: 68.6 g

View full nutritional breakdown of One Pot Chicken and Rice calories by ingredient
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One Pot Chicken and Rice

Submitted by: PMEG819

Introduction

This recipe is taken from The America's Test Kitchen Family Cookbook. The original recipe calls for bone-in, skin-on chicken breasts but I have used boneless, skinless breasts instead. This recipe is taken from The America's Test Kitchen Family Cookbook. The original recipe calls for bone-in, skin-on chicken breasts but I have used boneless, skinless breasts instead.
Number of Servings: 4

Ingredients

    4 boneless, skinless chicken breasts
    2 tablespoons vegetable oil
    1 onion, chopped medium
    1/4 teaspoon red pepper flakes
    4 cloves garlic, minced
    1 1/2 cups long-grain white rice
    3 1/2 cups low sodium chicken broth
    1/2 cup dry white wine
    1 (10 ounce) package frozen broccoli spears, thawed and chopped medium
    4 ounces cheddar cheese, shredded

Directions

1. Pat the chicken dry with paper towels, then season with salt and pepper. Heat the oil in a large Dutch oven over medium high heat until just smoking. Add the chicken and cook until golden brown, about 5 minutes. Transfer the chicken to a plate, leaving the fat in the pot.

2. Add the onion, red pepper flakes, and 1/2 teaspoon of salt to the fat in the pot and place over medium heat. Cook, scraping up any browned bits, until the onion is softened, about 5 minutes.

3. Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the rice and cook until the edges turn translucent, about 3 minutes. Stir in the broth and wine and bring to a simmer.

4. Return the chicken to the pot. Cover, reduce the heat to low and cook until the chicken is fully cooked through and registers 160 degrees on an instead read thermometer, about 25 minutes.

5. Transfer the chicken to a serving platter. Pat broccoli dry, then stir into the rice. Stir in the cheddar and let melt for 1 minute. Season the rice with salt and pepper to taste.

Number of Servings: 4

Recipe submitted by SparkPeople user PMEG819.






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