Directions
- 1Cut up your 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 on a plate.
- 5Add 6 tablespoons of butter to the pan and let it melt.
- 6Add minced garlic to the melted butter.
- 7Add red pepper flakes to the pan (optional).
- 8Sauté until you start to smell the garlic.
- 9Add half a cup of white wine (Chardonnay) to the pan.
- 10Let this boil until it's about half as juicy.
- 11Add 1.5 cups of rice to the pan.
- 12Add 3 cups of water to the pan.
- 13Add chicken bouillon to your heart's desire, treating it like salt.
- 14Mix the ingredients in the pan.
- 15Cover the pan and lower the heat to low.
- 16Cook for about 30 minutes, stirring once halfway through.
- 17Once the rice is done, add about a quarter cup of Parmesan cheese.
- 18Mix the Parmesan cheese into the rice.
- 19Put the cooked chicken back on top of the rice.
- 20Add 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
panknifecutting boardplatemeasuring cupspoon
Tips
- You can use chicken breast or chicken thighs.
- You can omit red pepper flakes if you don't want any spice.
- You can use basil instead of parsley.
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