One Pot Chicken Dish over Cheesy Rice
- Ready In:
- 1hr 5mins
- Ingredients:
- 22
- Serves:
-
4-6
ingredients
-
Cheesy Rice Pilaf
- 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
-
Chicken
- 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
-
Cheesy Rice Pilaf:
- 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.
- 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.
-
Chicken:
- 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.
- Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, for 5 minutes.Transfer to a plate.
- 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.
- 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.
- Remove from the heat and serve over the Cheesy Rice Pilaf.
- Garnish with parsley.
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RECIPE SUBMITTED BY
<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste & appearance; directions were clear & easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br /> <br /> <br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br /> <br /><br /> </p>