One Pot Chicken Dish over Cheesy Rice |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is an Emeril dish that my friend Cindy & I served recently at a dinner for 50. Don't let the long list of ingredients & directions scare you. It actually comes together easily. We prepped all the veggies in advance & prepared the chicken while the rice was cooking. Ingredients:
3 tablespoons unsalted butter |
1/2 cup finely chopped yellow onion |
1/2 cup finely chopped yellow bell pepper |
1 cup long-grain rice |
1 teaspoon salt |
1 bay leaf |
2 cups chicken stock or 2 cups canned low sodium chicken broth |
1/2 cup frozen peas |
1/4 cup chopped fresh parsley |
1/2 lb fontina (we used fontina) or 1/2 lb mozzarella cheese, diced (we used fontina) |
2 tablespoons minced parsley, garnish |
6 slices bacon, roughly chopped |
1 lb boneless skinless chicken breast, cut into strips (or use chicken tenders) |
1 teaspoon emeril's original essence |
1 tablespoon unsalted butter |
1 cup finely chopped onion |
1/4 teaspoon black pepper |
2 teaspoons minced garlic |
8 ounces button mushrooms, wiped clean and thinly sliced |
1 teaspoon fresh thyme, chopped |
1 cup chicken stock or 1 cup canned low sodium chicken broth |
1/4 cup minced green onion |
Directions:
1. Cheesy Rice Pilaf:.
2. In a heavy, medium saucepan, melt the butter over medium-high heat.Add the chopped onions and bell peppers and cook until soft, about 4 minutes. Add rice, salt, and bay leaf and cook for 1 minute. Add the stock and stir.
3. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes. Remove the bay leaf and fluff the rice with a fork. Stir in the cheese and parsley.
4. Chicken:.
5. In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels.
6. Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, for 5 minutes.Transfer to a plate.
7. Melt the butter in the pan. Add the onions and pepper and cook until soft, about 4 minutes. Stir in the garlic and cook for 30 seconds. Add the mushrooms and thyme and cook until the mushrooms give off their liquid, about 5 minutes.
8. Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well.
9. Remove from the heat and serve over the Cheesy Rice Pilaf.
10. Garnish with parsley.
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