Chicken and Rice with Buttered Onions

Ingredients 📝 Shopping List

• 1 tablespoon olive oil ➕
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces ➕
• 1 teaspoon kosher salt, plus more to taste ➕
• 1/2 teaspoon black pepper, plus more to taste ➕
• 2 tablespoons unsalted butter ➕
• 2 large yellow onions, thinly sliced ➕
• 1 teaspoon granulated sugar ➕
• 1 1/2 cups basmati rice, rinsed ➕
• 3 cups low-sodium chicken broth ➕
• 1 bay leaf ➕
• 1/4 cup chopped fresh parsley ➕

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken with salt and pepper.
2. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. Add the butter to the pot and melt over medium heat. Add the sliced onions and sugar. Cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about 20-25 minutes.
4. Stir in the rinsed rice and cook for 1 minute, stirring to coat the grains.
5. Pour in the chicken broth, add the bay leaf, and bring to a simmer.
6. Return the browned chicken to the pot. Season with additional salt and pepper to taste.
7. Cover the pot, reduce the heat to low, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
8. Remove the bay leaf. Fluff the rice with a fork and stir in the chopped parsley.
9. Serve hot.

Tips & Notes

The key to this dish is caramelizing the onions properly. Don't rush this step, as it develops a deep, sweet flavor that is essential to the recipe.

Source

View Original Recipe