Emeril’s One Pot Chicken and Rice
A chicken and rice pot-soup with a homey, hearty taste and a touch of Emeril’s.
Mozzarella cheese (shredded; (optional))
olive or vegetable oil
1 1/2 lb.
large, bone in chicken breast halves (each cut crosswise in half)
small onion (diced)
1 1/4 cups
Emeril's® Organic Chicken Stock
Emeril's Original Essence
Heat oil in heavy 5-qt saucepot, and cook chicken, skin-side-down, over medium-high heat 5 minutes until skin is well browned. Turn chicken and add onion to pot. Cook 5 minutes longer until other side of breast pieces are browned and onion is tender-crisp. Add remaining ingredients to pot; heat to boiling. Reduce heat to medium-low; cover and simmer 25 minutes or until chicken is cooked through and rice is tender. Makes 4 main-dish servings.