Pollo y arroz cremosos al ajo y parmesano

Ingredientes

• 4 Tbsp butter
• 1 small onion, diced
• 6 garlic cloves, minced
• 2 1/4 cups water
• 1 Tbsp Better than Bouillon chicken base
• 1 Tbsp white wine vinegar
• 1 1/2 cups converted rice
• 1 1/2 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1 inch cubes
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried sage
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1 tsp garlic powder
• 1/4 cup heavy cream
• 1/2 cup dried parmesan

Preparación

1. 1

   --- Instant Pot Instructions: ---

2. 2

   Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for about 4-5 minutes. Add in the garlic and saute for 30 seconds.

3. 3

   Pour in the water and Better than Bouillon and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

4. 4

   Add in the vinegar, rice, chicken, salt, pepper, sage, rosemary, thyme and garlic powder.

5. 5

   Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. when time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.

6. 6

   Stir in the heavy cream and parmesan cheese.

7. 7

   Serve and enjoy!

8. 8

   --- Slow Cooker Instructions: ---

9. 9

   Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onion and saute for about 4-5 minutes. Add in the garlic and saute for 30 seconds. Transfer to the slow cooker.

10. 10

    Stir in the water, Better than Bouillon, vinegar, rice, chicken, salt, pepper, sage, rosemary, thyme and garlic powder.

11. 11

    Cover and cook on high for 2-3 hours, or until rice is tender.

12. 12

    Stir in the heavy cream and parmesan cheese.

13. 13

    Serve and enjoy!