Serves 1
Directions
- 1Cut up the chicken breast or chicken thighs.
- 2Season the chicken with garlic powder, paprika, Kirkland Organic No Salt Seasoning, salt, and black pepper.
- 3Cook the chicken in a pan until done.
- 4Remove the cooked chicken from the pan and set aside.
- 5Add 6 tablespoons of butter to the pan and let it melt.
- 6Add minced garlic and red pepper flakes (optional) to the pan and sauté until you smell the garlic.
- 7Add half a cup of white wine (Chardonnay) to the pan.
- 8Let the liquid boil until it reduces by half.
- 9Add one and a half cups of rice to the pan.
- 10Add 3 cups of water and chicken bouillon to taste.
- 11Mix everything in the pan.
- 12Once boiling, cover the pan and lower the heat to low.
- 13Cook for about 30 minutes, stirring once halfway through.
- 14Once the rice is done, add about a quarter cup of parmesan cheese.
- 15Mix the parmesan cheese into the rice.
- 16Put the cooked chicken back on top of the rice.
- 17Add some fresh parsley on top for freshness (or basil).
Ingredients
- Chicken breast or chicken thighs
- Garlic powder
- Paprika
- Kirkland Organic No Salt Seasoning
- Salt
- Black pepper
- 6 tablespoons Butter
- Minced garlic
- Red pepper flakes
- 0.5 cup White wine (Chardonnay)
- 1.5 cups Rice
- 3 cups Water
- Chicken bouillon
- 0.25 cup Parmesan cheese
- Fresh parsley
Equipment
SkilletCutting boardKnifePlateMeasuring cupSpoon
Tips
- You can use either chicken breast or chicken thighs.
- Red pepper flakes are optional if you don't want any spice.
- Treat chicken bouillon like salt when adding it.
- Stir the rice once halfway through cooking.
- You can use basil instead of parsley for freshness.
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