True confession: Sometimes I have a hard time finding the motivation to cook dinner in the summertime. Even though I love to be creative in the kitchen, the Arizona heat just zaps my energy and by the late afternoon, I sure don’t want to add any more heat to the house by turning on the oven. This recipe for Creamy Herbed Chicken and Rice is a lifesaver in the summertime, because it can be done from start to finish in the KitchenAid® Multi-Cooker!
This beautiful machine is quite the workhorse. This Multi-Cooker is even great for transporting food to get-togethers, and everywhere I go people ask me about it. It can sear, simmer, boil, and stir, plus it is perfect for soup, rice, risotto and even homemade yogurt!
Everyone in my family loves this recipe, and it doesn’t require any fancy ingredients or take very much time to make. It starts with good quality boneless, skinless chicken thighs. This is an inexpensive cut of meat, but it lends tons of flavors and doesn’t dry out as it cooks over the rice.
Set your Multi-Cooker to the “Sear” setting, and then allow it to fully preheat. Then add the butter and olive oil.
When your Multi-Cooker has preheated, it’s time to sear your chicken. Since the surface heats to 450° F, you will get a nice brown coating on the chicken, sealing all the juices in as it cooks. Cooking the chicken in two batches, sear the chicken for about 6-8 minutes per side, being careful not to move it around in the Multi-Cooker too much.
When seared thoroughly, remove the last batch of chicken from the Multi-Cooker. Leave the chicken drippings in your Multi-Cooker, then add the onions and garlic, cooking until they are soft and fragrant, about 2 minutes.
Next, add the rice. Pour in the chicken broth and heavy cream and stir to coat. Finally, add back in your seared chicken, place the lid on, and set the Multi-Cooker to the “Boil” setting.
Check on the rice after about 15-20 minutes. The chicken should be cooked through, the liquid almost all the way absorbed, and the rice tender. Chop the fresh parsley and stir it into the chicken and rice. You could use any combination of herbs you like in this recipe. Sometimes I just like to see what looks the freshest and is the most fragrant when I am shopping at the market.
Season your dish with salt and pepper as desired. Serve the chicken over the rice, and sprinkle with additional fresh herbs for garnish.
Enjoy sitting down to a simple, but comforting dish without much effort at all thanks to the Multi-Cooker!
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Creamy Herbed Chicken and Rice
Makes 6 servings
2 pounds boneless, skinless chicken thighs, trimmed
1 tablespoon butter
1 tablespoon olive oil
1/2 cup diced yellow onion
1-2 garlic cloves, pressed through a garlic press
2 cups white jasmine rice
3 cups chicken broth
1/4 cup heavy cream
1/4 cup chopped fresh parsley
2 tablespoons thinly sliced chives
Salt and pepper
Pat the trimmed chicken dry, and then season both sides with salt and pepper.
Set your KitchenAid® Multi-Cooker to the “Sear” setting and allow to fully preheat. Add the butter and olive oil, and then add half of the chicken to the Multi-Cooker, cooking 6-8 minutes per side with the lid off. Try not move the chicken around so that the outside will brown nicely. Cook the second batch of chicken in the same way, and then remove to a platter and set aside.
Add the onions and garlic to the chicken drippings in your Multi-Cooker and cook until soft and fragrant, about two minutes.
Pour in the rice, and stir to coat in the oil. Add the chicken broth and heavy cream and stir. Place the seared chicken back into the Multi-Cooker. Cover and set the Multi-Cooker to the “Boil” setting. Cook for 15-20 minutes, or until chicken is cooked through, the liquid is almost all the way absorbed, and rice is tender.
Stir in fresh herbs, and serve the chicken over the rice, garnishing with additional fresh herbs as desired.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*