Directions
- 1Season three chicken breasts with Killer Hogs AP seasoning (salt, pepper, garlic) on both sides.
- 2Add about two tablespoons of olive oil to an enamel cast iron pan and heat it up.
- 3Brown the chicken for about five minutes on each side; do not cook it all the way through.
- 4Remove the browned chicken from the pan and set it aside.
- 5Add half of a yellow onion to the pan and sauté.
- 6Add two heavy teaspoons of minced garlic and sauté for about a minute.
- 7Stir in one cup of long grain uncooked rice with the onions and garlic.
- 8Add two and a half cups of chicken stock (or bouillon) to deglaze the pan and stir.
- 9Once the liquid starts to boil, nestle the browned chicken back into the rice.
- 10Reduce 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.
- 11Add one cup of freshly grated parmesan and one cup of heavy cream.
- 12Cook until the cheese is melted, which takes about five minutes, then turn off the heat.
- 13Sprinkle parsley flakes on top for color.
- 14Let it cool a little before serving.
Ingredients
- 3 chicken breasts
- Killer Hogs AP seasoning (salt, pepper, garlic)
- 2 tablespoons olive oil
- 0.5 yellow onion
- 2 teaspoons minced garlic
- 1 cup long grain uncooked rice
- 2.5 cups chicken stock (or bouillon)
- 1 cup freshly grated parmesan
- 1 cup heavy cream
- parsley flakes
Equipment
enamel cast iron (thick pan)lid
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