Three-Cheese Chicken and Rice Skillet

Instructions

1. 1

   Cut the boneless, skinless chicken breast into 2 cm pieces without washing it. Toss with the garlic powder, smoked paprika, Italian seasoning, onion powder, salt and 0.25 tsp black pepper. Wash your hands and clean the board and utensils after handling raw chicken.

2. 2

   Heat the olive oil and 10 g butter in a deep 32 cm skillet with a tight-fitting lid over medium-high heat for 2 minutes. Cook the chicken in two batches for 5–6 minutes per batch, turning occasionally, until browned and the largest pieces reach 74°C/165°F. Reduce the heat if the spices begin to scorch. Transfer each batch to a clean plate using clean utensils.

3. 3

   While the chicken cooks, grate the cheddar, mozzarella and Parmesan, keeping them separate. Mince the garlic and chop the parsley using clean equipment.

4. 4

   Reduce the skillet heat to medium-low. Add the remaining 10 g butter and the garlic; stir for 30 seconds. Add the dry, uncooked long-grain white rice and stir for 1 minute. Use ordinary white rice, not instant, brown or parboiled rice.

5. 5

   Pour in all 700 ml chicken broth and scrape up the browned bits. Increase the heat to medium-high and bring to a gentle boil, about 2–3 minutes. Cover, reduce the heat to low and simmer for 18 minutes, without stirring, until the rice is tender and the broth is absorbed.

6. 6

   Stir the cream, cheddar, Parmesan and remaining 0.25 tsp black pepper into the rice over low heat for about 1 minute, until the cheese melts and the rice is creamy.

7. 7

   Spread the chicken and any collected juices over the rice, then scatter the mozzarella over the chicken. Cover and heat gently for 4–5 minutes, until the mozzarella melts and the chicken and rice reach 74°C/165°F.

8. 8

   Remove from the heat and leave covered for 3 minutes. Sprinkle with the parsley and divide into four portions.