Yes, it’s the end of July, yes this is a comfort food, yes I know most people are still grilling it up and having fruity cocktails by the pool and on the beach….What? Your not? Well, I would if I could. But tomorrow is the first day of….August. That means that some of y’all are getting ready to head back to school. Insert sad face here. We aren’t looking forward to it. There is so much crazy going on here, trying to figure out what we are doing.
Long story short, we were trying to move out of state, Zack could never land an interview because every place wanted somebody locally. I told my job last year that I wasn’t coming back, because we were moving. Didn’t move. I planned on turning this into my full-time career. Doing good so far.
However, the school that Kelsie was attending, and I was working at is 15 minutes away on a good day, across the bridge, nearly on the West end of the beach. Sooo, she’s on a list to get into the charter school in town, well until she gets in, this momma has chosen to home school her for part of her 5th grade year. Whew.
See, crazy here, figuring out what we are going to do. Plus Kayla goes to the high school out on the beach, and we are still trying to figure out what to do about transportation. Does her boyfriend drive her home everyday, do I pick her up, does Zack go and pick her up, does her boyfriend just drop her off at Zack’s work?! See…so many choices/decisions.
Let’s keep it simple and get back to this! So this chicken and rice bowl is really easy. I had planned on making this delicious dish from Nathasha’s Kitchen, Creamy Chicken and Rice, however it turned out perfect without going through all her steps, so I cut it short. Perhaps I was running low on natural sunlight outside, tasted it, it was yummy, and called it done. I can’t remember at this point. All you need to know is this chicken and rice bowl tastes glorious and you’ll thank whatever reason that stopped me from going through the whole thing. I encourage you though to try hers as well, if your looking for something more creamy.
What do you need?
¼ cup olive oil
4 tablespoons butter
1 medium onion, chopped
2 large carrots, grated
1 ½ pounds boneless, skinless chicken breasts, cut into 1 inch pieces
2 teaspoons salt
¼ teaspoon pepper
2 bay leaves
1 cup dry white wine (we buy the cooking white wine located with the cooking oil)
5 cups hot reduced sodium chicken broth
2 cups rice, I used instant, but if your putting in your slow cooker I would opt to not use instant
1 tablespoon minced garlic
⅓ cup fresh Italian parsley, chopped
What do you do?
Note: If your using a slow cooker, throw everything in, except the olive oil, butter, garlic, and the parsley. – You’ll stir the butter, garlic, and parsley in before serving, and you won’t need the oil. Cook on low for 6 to 8 hours.
Using a large pot, with lid, heat the olive oil and 2 tablespoons butter over medium high heat.
Once the butter is melted add your onion, grated carrots, and 1 teaspoon salt.
Saute for 8-10 minutes or until the onion and carrot are softened.
Add the pieces of chicken, bay leaves, pepper, and 1 teaspoon salt.
Saute until the chicken is browned and no longer pink.
Add the hot chicken broth and stir in the rice.
Bring to a boil, then reduce heat, cover and simmer until rice is fully cooked.
About 15 – 30 minutes depending on the type of rice you have chosen.
Stir in remaining 2 tablespoons butter, garlic, and parsley.