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One-Pot Chicken and Four Cheese Rice
Plato principal

One-Pot Chicken and Four Cheese Rice

35 minPara 4Nutri-Score C€€
de @cookinwithmegg72 importaciones3 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken thighs (boneless, trimmed)Carne700 g
  • blackened seasoningEspecias8 g
  • garlic powderEspecias4 g
  • onion powderEspecias4 g
  • saltEspecias4 g
  • black pepper (ground)Especias2 g
  • vegetable oilDespensa30 ml
  • four cheese rice mix (boxes, seasoning packets reserved)Cereales2 piezas
  • garlic (cloves, minced)Frutas y verduras3 piezas
  • chicken stockDespensa960 ml
  • butterLácteos30 g

por ración

Nutrición

644kcal

Carbohidratos
75 g
Proteínas
33 g
Grasas
24 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Placa de cocina

paso a paso

Preparación

  1. Season the chicken

    • Pat the chicken thighs dry and season generously with blackened seasoning, garlic powder, onion powder, salt and pepper.
    Paso 1

  2. Sear the chicken

    • Heat the vegetable oil in a large pan over medium-high heat.
    • Sear the chicken thighs until a nice crust forms on each side.
    • Remove the chicken from the pan and set aside, keeping the drippings in the pan.
    Paso 2

  3. Brown the rice

    • Add the four cheese rice mix to the pan with the garlic.
    • Brown the rice for a couple of minutes, stirring.
    Paso 3

  4. Add stock and seasoning

    • Pour in the chicken stock.
    • Stir in the seasoning packets from the rice boxes.
    Paso 4

  5. Simmer the chicken and rice

    • Return the chicken to the pan along with all the drippings.
    • Add the butter, cover and bring to a boil.
    • Reduce the heat to low and simmer until the rice is tender and the chicken is cooked through.
    Paso 5

  6. Serve

    • Fluff the rice and serve hot.
    Paso 6
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