SAEDNEWS: Creamy Chicken is a delicious and highly popular dish with Italian origins, made using a variety of recipes. To see a complete, step-by-step guide on how to prepare creamy chicken rice, continue reading with Saed News.
Discover how to make creamy chicken rice, one of the most delicious and elegant rice dishes. This flavorful dish is made with tender chicken and has a uniquely rich taste. Inspired by Italian cuisine, it’s a crowd-pleaser you’ll want to try.
¼ cup olive oil
4 tbsp butter
1 onion, finely chopped
2 large carrots, grated
2 kg chicken thighs
2 tbsp salt
¼ tsp freshly ground black pepper
2 bay leaves (optional)
5 cups chicken broth
2 cups medium-grain rice
1/3 cup fresh parsley
½ cup grated Parmesan cheese
Sauté the vegetables:
In a large pot with a lid, heat ¼ cup olive oil and 2 tbsp butter over medium-high heat. Once the butter melts and heats, add the chopped onion, grated carrots, and 1 tsp salt. Sauté for 8–10 minutes until soft and golden.
Cook the chicken:
Add chopped chicken thighs, bay leaves, 1 tsp salt, and ¼ tsp black pepper. Stir occasionally and cook for 5 minutes until the chicken is golden on all sides.
Add broth and rice:
Increase the heat and gradually pour in the chicken broth. Stir in the rice.
Add garlic:
Leave the garlic cloves whole, just trimming the root ends to reveal the cloves. Place the whole head of garlic in the center of the rice. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the rice is fully cooked.
Finish with butter and cheese:
Turn off the heat, remove the garlic (you can mash it into the rice or discard), and stir in the remaining 2 tbsp butter. Mix in chopped parsley and ½ cup grated Parmesan until creamy. Serve immediately or cover to keep warm. Garnish with fresh parsley.
1 onion
1 chicken breast
Salt, pepper, and saffron to taste
Black pepper, paprika, turmeric to taste
2 tbsp tomato paste
2 garlic cloves
2 potatoes
1 pack breakfast cream (or heavy cream)
2 tbsp mascarpone cheese
2 cups chicken stock
Prepare the onion and chicken:
Finely chop the onion. Heat a pan with a little oil and sauté until golden. Cut the chicken breast into cubes, season with salt and pepper, and sauté until lightly golden. Add black pepper, paprika, and a pinch of turmeric for aroma.
Add tomato paste and garlic:
Stir in tomato paste and minced garlic, cooking briefly to release flavors. Fry the potatoes until golden.
Prepare the creamy sauce:
Mix breakfast cream, mascarpone, and chicken stock in a bowl.
Cook the rice:
Soak rice in salted water for 2 hours, then drain. Boil water in a pot, add salt and rice, and cook until partially tender. Drain and transfer to a greased baking dish.
Assemble and bake:
Layer the chicken mixture over the rice and smooth evenly. Pour the creamy sauce on top. Bake in a preheated oven at 280°C (536°F) for 40 minutes. Remove from the oven and serve hot.
