- 8 cups white rice
- 1 cup chicken broth
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 4 cups grated Parmesan cheese
- 2 cups fresh parsley, chopped
- Lemon wedges, for serving
- Extra grated Parmesan cheese, for garnish
Instructions
1. Season the chicken fillets with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat and fry the chicken fillets until golden brown and cooked through, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
2. Add the butter and garlic to the same skillet and fry for 1 minute, until the garlic is fragrant but not browned.
3. Add the rice to the skillet and stir to coat with the garlic butter mixture.
4. Pour in the chicken stock and bring the mixture to a boil. Then reduce the heat to low, cover and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
5. Remove the skillet from the heat and stir in the grated Parmesan cheese and fresh parsley. Season with salt and pepper.
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