Empty My Fridge
The Easiest Chicken & Rice Ever
Ingredientes
- Olive oil2 colheres de sopa
- Butter2 colheres de sopa
- Onion1
- Carrot2
- Chicken breast · boneless skinless1 ½ lb
- Salt2 colheres de chá
- Black pepper¼ colher de chá
- Chicken broth4 xícaras
- Rice2 xícaras
- Garlic1 cabeça
- Parsley⅓ xícara
- Parmesan cheese · shredded½ xícara
Modo de preparo
- Set a 6-quart Instant Pot to sauté on high. Add 2 tablespoons butter, 2 tablespoons oil, the onion, the carrots and 1 teaspoon salt. Sauté, stirring now and then, about 5 minutes until soft and golden.
- Add the chopped chicken, another 1 teaspoon salt and 1/4 teaspoon pepper. Sauté, stirring now and then, for 5 minutes.
- Add 4 cups chicken broth and 2 cups rice and stir. Cut the whole garlic head in half through the cloves, parallel to the base, and place the halves cut-side down on top. Cover and cook on manual high pressure for 10 minutes, then quick-release the remaining pressure.
- Open the lid and stir in 1/2 cup parmesan and 1/3 cup chopped parsley. Serve with more cheese and parsley if you like.
Resumido do vídeo de Natasha's Kitchen. Assista para ver os detalhes.
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AlhoCebolaQueijoCenouraArrozQueijo parmesãoPeito de frango
Cozinhe com o que tem na geladeira
O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.