One-Pot Creamy Nduja and Chicken Rice
A delectable dish that combines creamy nduja and succulent chicken in a single pot, perfect for busy weeknights or family gatherings.
Servings: 4 servings
Equipment
- Large Pot
Ingredients
Main Ingredients
- 500 grams Boneless, Skinless Chicken Thighs Ideal for their rich flavor and tender texture.
- 100 grams Nduja A spreadable spicy salami that adds depth and flavor.
- 300 grams Long-Grain Rice Cooks evenly and absorbs the creamy sauce well.
- 750 milliliters Chicken Broth Enhances the flavor of the rice and chicken.
- 1 medium Onion Finely chopped to add sweetness and depth.
- 4 cloves Garlic Minced for a fragrant base.
- 1 piece Bell Pepper Diced for color and sweetness.
- 200 milliliters Heavy Cream Creates the creamy sauce.
- 2 tablespoons Olive Oil Used for sautéing the onions and garlic.
- Salt and Pepper To taste for seasoning.
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
- Add minced garlic and cook for an additional minute until aromatic.
- Introduce diced bell pepper and sauté for another 3-4 minutes until softened.
- Push vegetables to one side and add chicken thighs. Brown for 5-7 minutes on each side.
- Reduce heat to medium-low and add nduja, breaking it up to meld with the chicken and vegetables.
- Pour in chicken broth and bring to a gentle simmer, scraping any bits from the bottom.
- Stir in rinsed long-grain rice and ensure even distribution. Cover and cook on low for about 20 minutes.
- Check rice for doneness; add more broth if needed and cover again for a few minutes.
- Remove from heat and stir in heavy cream until fully combined.
- Let sit for 5 minutes before serving. Season with salt and pepper to taste.
Notes
For variations, consider adding vegetables, adjusting spice levels, or incorporating different types of rice.