INGREDIENTS:
1 pound chicken breasts
Salt and Pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 tablespoon oil, chopped
2 tablespoons chopped garlic
1/4 teaspoon paprika
1 1/2 teaspoon salt, divided
1/2 cup dry white wine
1 1/2 cup uncooked white rice
3 cups chicken broth
1/2 cup fresh parmesan cheese
INSTRUCTIONS:
Season the chicken with salt, pepper and garlic powder. Heat olive oil in a large non-stick frying pan over medium heat. Cook the chicken until it is completely cooked and cooked through. We take the chicken out of the pan, cover it, and leave it aside.
Add oil, minced garlic, paprika, and 1/2 teaspoon salt to the pan. Fry the garlic for about 3 minutes, being careful not to burn it.
Increase heat to medium-high and add white wine. Stir vigorously to combine the wine and oil. Cook until mixture reduces in volume by half, about 5 minutes. Reserve 2 tablespoons of the sauce for later.
Add rice to pan and cook until browned, 3-4 minutes. Add chicken bones and remaining teaspoon salt. Bring to a boil, then reduce heat to medium, cover and cook for 20 minutes. Stir occasionally for the first 15 minutes.
Sprinkle Parmesan cheese over rice. Place the chicken pieces on top of the rice and drizzle with the reserved sauce. Cover, remove from heat and cook for 5 minutes. Garnish with more Parmesan cheese and fresh parsley if desired.
Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes
Calories: 450 calories per serving: 4
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