Chicken and Rice

I’m not even done eating, and I had to start this recipe. I’m back, baby.

Come over, I’m cooking chicken and rice. What kind? The one that makes the lactose intolerant uncomfortable. It’s the one with a lot of cream and Herb de Provence.

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Chicken and Rice Recipe

4 skinless chicken breast or chicken thighs

1.5 cup of Short Grain Rice

A carton of sliced mushrooms

Half an onion

6 cloves of garlic (trust me)

1 Korean Red Chili Pepper

1 lemon (zest and juice)

2.5 cups of Low-sodium chicken broth

1.5 cup of Heavy Cream

Shredded Gruyere Cheese

Parmesan Cheese

4 tablespoons of Butter

Salt

Ground Pepper

Onion Powder

Garlic Powder

Herb de Provence

1 “Parcels” Album by Parcels

Steps

1. Pour your glass of red wine and crank Parcels.
2. Wash your vegetables. Dice your onion. Mince your garlic. Slice your pepper. Slice your mushrooms. Cut your chicken into bite-sized pieces. Clean your rice by running it through water.
3. In a non-stick skillet, cook your mushrooms with nothing. The mushrooms will wilt on their own. Let the mushrooms brown over medium heat and stir occasionally. Set aside.
4. In a large dutch oven, melt your butter and add your onions. Sauté them until they turn translucent and yellow. Add your chicken and stir. Season with salt, fresh cracked pepper, onion powder, garlic powder, Herb de Provence, and lemon zest.
5. On medium heat, brown the chicken, but do not cook all the way. Add in the washed rice and chicken broth. Stir well and scrape the bottom of that pan.
6. Let the mixture come to a boil and then lower the heat to low. Let simmer for 25 minutes.
7. Add heavy cream, mushrooms, sliced chili peppers, gruyere cheese, Parmesan cheese, and juice of half a lemon.
8. Mix well and scrape the bottom of that dutch oven. Trust me, you want that concentrate of seasonings and butter.
9. Serve with parsley and extra Parmesan cheese.
10. Enjoy with a friend, or pair with Michael Jordan’s documentary, “The Last Dance.”