This is comfort food! It kind of resembles chicken bog.
2 Tbsp olive oil
2 Tbsp unsalted butter
1 medium onion, diced
2 large carrots, thickly grated or julienned
1 1/2 lbs boneless skinless chicken breast, or thighs, or tenders (trimmed and cut into 1″ pieces)
(you can also use 2 cups rotisserie chicken and add it in the end)
2 tsp sea salt, divided
1/4 tsp black pepper, ground
4 cups low sodium chicken broth
2 cups Jasmine rice, un-rinsed
1 head garlic, unpeeled (yes, a whole head), cut in half crosswise
1/3 cup parsley, finely chopped, plus more to garnish
- Set a 6 Qt Instant Pot to saute on high heat and
- Add butter, oil, chopped onion, carrots, and 1 tsp salt.
- Sautee, stirring occasionally for 5 minutes or until soft and golden.
- Add trimmed, chopped chicken, another 1 tsp salt and 1/4 tsp pepper.
- Sautee, stirring occasionally for 5 minutes.
- Add 4 cups chicken broth and 2 cups rice and stir to combine.
- Cut whole garlic head in half through the cloves and parallel to the base. Place garlic halves on top, cut-side down.
- Cover and cook on manual high pressure for 10 minutes then quick release remaining pressure.
- Open the lid and stir in 1/3 cup chopped parsley. Garnish with parsley if desired.
Adapted from Natasha’s Kitchen
