Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1.5 cups long-grain white rice, rinsed
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 2.5 cups chicken broth, low sodium
  • 1/2 cup heavy cream
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken dry with paper towels and season with salt and pepper. Note: Dry meat sears better; wet meat steams.
  2. Heat vegetable oil and 1 tablespoon of butter over medium high heat. Add chicken in a single layer and cook until a golden brown crust forms, approximately 3-4 minutes per side.
  3. Remove chicken from the pan and set it aside on a plate.
  4. In the same pan, add the remaining tablespoon of butter. Sauté the diced onion until translucent and smelling sweet.
  5. Stir in the minced garlic for 30 seconds until it becomes fragrant.
  6. Stir in the rinsed rice, coating every grain in butter. Toast for 2 minutes until the edges of the rice look translucent and smell nutty.
  7. Pour in the chicken broth and scrape the bottom of the pan to release the browned bits. Stir in the seared chicken and any juices from the plate.
  8. Bring the liquid to a boil, then immediately reduce heat to low. Cover with a tight lid and simmer for 15-18 minutes without lifting the lid.
  9. Remove the pan from heat. Stir in the heavy cream and shredded cheese.
  10. Let the dish sit, covered, for 5 minutes until the cheese is fully melted and the sauce is thick. Garnish with fresh parsley.