The main dish made in the South Arm Multicultural Community Kitchen was a one pot dish.
This Chicken Rice Casserole serves 8 to 10 people.
- 1/4 cup vegetable oil
- 4 tablespoons unsalted butter, divided
- 1 medium or 1/2 large onion, finely chopped
- 2 large carrots, grated on the large grater
- 2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into 1″ pieces
- 2 teaspoons of salt, or lesser to your taste
- 1/4 teaspoon freshly ground black pepper
- 2 bay leaves
- 1 cup dry white wine such as Chardonnay
- 5 cups hot reduced sodium chicken broth
- 2 cups medium grain rice such as Basmati or Brown rice
- 1 head garlic
- 1/3 cup fresh Italian parsley, finely chopped, plus more to sprinkle before serving
- 1/2 cup grated Parmesan cheese, plus more to sprinkle before serving, optional
|Wash and rinse the rice several times until the water runs clear.
|Using a heavy bottom pot with tight fitting lid, over medium/high heat, add 2 tablespoons unsalted butter and 1/4 cup vegetable oil.
|Once the butter is melted and hot, stir in diced onion and saute until soft and golden (8 to 10 minutes). Add garlic and 1 teaspoon of salt and saute for another minute.
|Add chicken pieces, 2 bay leaves and the remaining teaspoon of salt and 1/4 teaspoon ground black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
|Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
|Add the hot chicken broth.
|Stir in the rice.
|Without separating the cloves of a whole garlic bulb (leaving the root end intact), slice the end off to expose the garlic cloves. Set the whole head into the center of the rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
Turn off the heat, remove garlic head to squeeze the cloves of garlic out into the rice or discard it. Quickly stir in the remaining 2 tablespoons butter until fully incorporated, optional.
Finally, stir in chopped parsley and 1/2 cup Parmesan cheese if using. Parmesan cheese adds creaminess to the rice.
Serve right away or leave the lid on to keep it warm until serving.
Garnish with more fresh parsley to serve.