Directions
- 1Cut up chicken breasts or thighs.
- 2Season the chicken with garlic powder, paprika, Kirkland no salt seasoning, salt, and black pepper.
- 3Cook the chicken in a pan until browned and then remove from the pan.
- 4Add butter to the pan and melt it.
- 5Add minced garlic and red pepper flakes (optional) to the pan.
- 6Add half a cup of white wine and let it boil until it's half as juicy.
- 7Add rice to the pan.
- 8Add three cups of water and chicken bouillon.
- 9Mix it well and cover the pan.
- 10Lower the heat to low and let it cook for 30 minutes, stirring once halfway through.
- 11Add parmesan cheese to the rice and mix well.
- 12Add the cooked chicken to the pan.
- 13Add fresh parsley on top.
Ingredients
- 1 chicken breasts or thighs
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon Kirkland no salt seasoning
- 1 pinch salt
- 1 pinch black pepper
- 6 tablespoons butter
- 1 tablespoon minced garlic
- 1 tablespoon red pepper flakes
- 0.5 cup white wine
- 1.5 cups rice
- 3 cups water
- 1 jar chicken bouillon
- 0.25 cup parmesan cheese
- 1 handful fresh parsley
Equipment
knifecutting boardHexclad panwooden spoonplateglass measuring cup
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