1Season three chicken breasts with Killer Hogs AP seasoning (salt, pepper, garlic) on both sides.
2Season three chicken breasts with Killer Hogs AP seasoning (salt, pepper, garlic) on both sides.
3Season three chicken breasts with Killer Hogs AP seasoning (salt, pepper, garlic) on both sides.
4Add about two tablespoons of olive oil to an enamel cast iron pan and heat it up.
5Add about two tablespoons of olive oil to an enamel cast iron pan and heat it up.
6Add about two tablespoons of olive oil to an enamel cast iron pan and heat it up.
7Brown the chicken for about five minutes on each side; do not cook it all the way through.
8Brown the chicken for about five minutes on each side; do not cook it all the way through.
9Brown the chicken for about five minutes on each side; do not cook it all the way through.
10Remove the browned chicken from the pan and set it aside.
11Remove the browned chicken from the pan and set it aside.
12Remove the browned chicken from the pan and set it aside.
13Add half of a yellow onion to the pan and sauté.
14Add half of a yellow onion to the pan and sauté.
15Add half of a yellow onion to the pan and sauté.
16Add two heavy teaspoons of minced garlic and sauté for about a minute.
17Add two heavy teaspoons of minced garlic and sauté for about a minute.
18Add two heavy teaspoons of minced garlic and sauté for about a minute.
19Stir in one cup of long grain uncooked rice with the onions and garlic.
20Stir in one cup of long grain uncooked rice with the onions and garlic.
21Stir in one cup of long grain uncooked rice with the onions and garlic.
22Add two and a half cups of chicken stock (or bouillon) to deglaze the pan and stir.
23Add two and a half cups of chicken stock (or bouillon) to deglaze the pan and stir.
24Add two and a half cups of chicken stock (or bouillon) to deglaze the pan and stir.
25Once the liquid starts to boil, nestle the browned chicken back into the rice.
26Once the liquid starts to boil, nestle the browned chicken back into the rice.
27Once the liquid starts to boil, nestle the browned chicken back into the rice.
28Reduce the heat to low, put a lid on the pan, and let it simmer until the rice and chicken are fully cooked, about 30 minutes, stirring occasionally.
29Reduce the heat to low, put a lid on the pan, and let it simmer until the rice and chicken are fully cooked, about 30 minutes, stirring occasionally.
30Reduce the heat to low, put a lid on the pan, and let it simmer until the rice and chicken are fully cooked, about 30 minutes, stirring occasionally.
31Add one cup of freshly grated parmesan and one cup of heavy cream.
32Add one cup of freshly grated parmesan and one cup of heavy cream.
33Add one cup of freshly grated parmesan and one cup of heavy cream.
34Cook until the cheese is melted, which takes about five minutes, then turn off the heat.
35Cook until the cheese is melted, which takes about five minutes, then turn off the heat.
36Cook until the cheese is melted, which takes about five minutes, then turn off the heat.