Cheesy Skillet Chicken and Rice
Inspired by another blogger, I decided to take boring chicken and rice to another level.
Servings 2 people
Equipment
- 12" non-stick skillet
Ingredients
- 3 Tablespoons butter
- 1/2 sweet onion, chopped fine
- 1 Large Perdue boneless, skinless chicken breast cut down to 1/2" pieces
- 4 oz. link of your favorite chorizo cut down to 1/2" pieces
- 4 garlic cloves, minced
- 1 tsp Kosher salt
- 1/2 tsp fresh ground pepper
- 1 Tablespoon sweet paprika
- 3/4 cup uncooked, long-grain white rice
- 1 cup freshly chopped broccoli florets
- 1 1/2 cups low sodium chicken broth
- 1/4 cup vermouth
- 1 cup freshly shredded extra-sharp cheddar cheese
- Parsley for garnish
Instructions
- In a 12" non-stick skillet, drop in 1 Tablespoon of butter. Place on medium-high heat until melted.
- Add chopped onions and cook until slightly softened, stirring frequently.
- Add chicken. Turn often till chicken is just starting to brown.
- Reduce heat to medium. Add another tablespoon of butter to the edges of the skillet, melt.
- Pour uncooked rice around the perimeter of the pan, with the chicken in the center.
- Sautee the rice in the butter to coat the grains.
- Make a hole in the center of the chicken, in the center of the skillet and add the garlic.
- Cook the garlic for 30 seconds.
- Pour in the chicken broth and the vermouth. Heat until boiling.
- Turn heat to low. Cover skillet with a lid and cook for 12 minutes.
- Carefully open the lid. Add last tablespoon of butter and paprika. Stir contents. Sprinkle chopped broccoli on top of everything. Return lid and cook another 8 minutes.
- Carefully lift the lid and gently stir the mixture. Remove from the heat.
- Sprinkle cheese on top of everything. Return the lid and allow to sit for about two minutes.
- Top with parsley and serve.