Directions
- 1Cut up your chicken breasts or thighs.
- 2Season chicken with garlic powder, paprika, Kirkland no salt seasoning, salt and black pepper.
- 3Add chicken to the pan and cook through.
- 4Remove the cooked chicken from the pan and set aside.
- 5Add butter to the pan and melt it.
- 6Add minced garlic and red pepper flakes to the pan.
- 7Add white wine and cook until it is reduced by half.
- 8Add rice to the pan.
- 9Add water and chicken bouillon to the pan.
- 10Mix everything and cover the pan.
- 11Lower the heat to low and let it cook for 30 minutes, stirring once halfway through.
- 12Add Parmesan cheese to the rice mixture and mix it in.
- 13Add the cooked chicken back to the pan.
- 14Garnish with fresh parsley or basil.
Ingredients
- 1 chicken breast or chicken thighs
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp Kirkland no salt seasoning
- 1 tbsp salt
- 1 tbsp black pepper
- 6 tbsp butter
- 1 tbsp minced garlic
- 1 tbsp red pepper flakes
- 0.5 cup white wine
- 1.5 cup rice
- 3 cup water
- 1 cup chicken bouillon
- 0.25 cup Parmesan cheese
- 1 handful fresh parsley or basil
Equipment
knifecutting boardHexclad panwooden spoonplatemeasuring cup
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