Sure Thing: Stewed Chicken and Rice with Cream

This comforting dish is perfect for a cool winter evening. The chicken and rice are cooked in a creamy sauce made with chicken broth, garlic, and a touch of heavy cream.

Ingredients: 1 tablespoon olive oil 4 boneless, skinless chicken breasts Salt and pepper, to taste 1 cup uncooked white rice 2 cloves garlic, minced 3 cups chicken broth 1/2 cup heavy cream 1 teaspoon dried parsley flakes Instructions: 1. Preheat oven to 375 degrees F. 2. In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper, then place them in the skillet. Cook for 3-5 minutes per side, or until golden brown. 3. Add rice and garlic to the skillet, stirring to combine. Pour chicken broth over top and bring to a boil. Cover skillet with lid or foil and bake in preheated oven for 20 minutes. 4. Remove skillet from oven and stir in heavy cream and dried parsley flakes. Return to oven and bake for an additional 5-10 minutes, or until creamy and warm throughout. Serve immediately.

Comforting Meal: Stewed Chicken and Rice with Cream

Looking for a comforting meal to enjoy? Look no further than this Stewed Chicken and Rice with Cream recipe. It is simple to make and will leave you feeling warm and satisfied.

To get started, preheat your oven to 375 degrees Fahrenheit. Then, in a large pot or Dutch oven, cook the chicken breasts until cooked through. This will take about 15 minutes. Once the chicken is cooked, remove it from the pot and set aside.

Next, add the rice to the pot and cook until it is browned, about 5 minutes. Stir in the onion, garlic, and tomato paste and cook for an additional 2 minutes. Then add the chicken broth and bring to a boil.

Once the broth is boiling, reduce the heat to medium-low and add the chicken back into the pot. Cover the pot with a lid and simmer for 20 minutes. Finally, stir in the cream and serve hot. Enjoy!

Easy Weeknight Dinners: Stewed Chicken and Rice with Cream

There is nothing better on a cold winter evening than a warm and hearty home cooked meal. This stewed chicken and rice dish is perfect for a weeknight dinner, and it's easy to make.

Ingredients:

1 lb. boneless, skinless chicken breasts 2 cups chicken broth 1/2 cup white wine 1/2 onion, diced 1 carrot, peeled and diced 1 celery stalk, diced 1 bay leaf 1 thyme sprig 3 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1 1/2 cups uncooked white rice 1/4 cup heavy cream Chopped parsley for garnish (optional) Directions:

In a large saucepan over medium heat, combine the chicken broth, white wine, onion, carrot, celery stalk, bay leaf, thyme sprig, garlic, salt, and black pepper. Bring to a simmer and cook for 10 minutes.

Add the chicken breasts and cook for 5 minutes more until cooked through. Remove the chicken from the saucepan and set aside on a plate.

Add the uncooked white rice to the saucepan and cook for 10 minutes until tender.

Stir in the heavy cream and return the chicken to the saucepan. Cook for 2-3 minutes more until warmed through. Serve garnished with chopped parsley if desired.

A Classic dish Revisited: Stewed Chicken and Rice with Cream

This dish is a classic comfort food that is perfect for a chilly night. It is simple to make and can easily be tailored to your taste.

Ingredients: 1 Stewed Chicken 1 cup cooked white rice 1 can condensed cream of chicken soup 1/2 cup milk Salt and pepper, to taste Instructions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place the stewed chicken in a 9x13 inch baking dish. 3. Combine the cooked white rice, condensed cream of chicken soup, milk, salt, and pepper in a bowl; spoon over the chicken. 4. Bake in the preheated oven for 30 minutes.

The Perfect Comfort Food: Stewed Chicken and Rice with Cream

There's nothing quite like a hot, comforting bowl of stewed chicken and rice to make you feel better when you're feeling down. This is the perfect comfort food for cold winter days – it's warming and filling, and the creamy sauce is absolutely delicious.

To make this dish, start by heating some oil in a large pot or Dutch oven over medium heat. Add the onions and garlic, and cook until softened. Then add the chicken breasts and cook until browned on both sides.

Add the rice, water, chicken broth, salt, pepper, and bay leaves to the pot. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 30 minutes, or until the chicken is cooked through and the rice is tender.

Finally, stir in the cream and serve hot. Enjoy!