Description
This one-pot creamy nduja and chicken rice is a flavorful and comforting dish that combines tender chicken thighs, spicy nduja, and creamy sauce with perfectly cooked long-grain rice. The recipe melds aromatic sautéed vegetables with the rich depth of nduja and chicken broth, finished off with a luscious heavy cream to create a deliciously satisfying meal.
Ingredients
Scale
Protein and Meat
- 500 grams Boneless, Skinless Chicken Thighs
- 100 grams Nduja (spreadable spicy salami)
Vegetables
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 piece Bell Pepper, diced
Grains and Liquids
- 300 grams Long-Grain Rice
- 750 milliliters Chicken Broth
- 200 milliliters Heavy Cream
Oils and Seasonings
- 2 tablespoons Olive Oil
- Salt and Pepper, to taste
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes until the onion becomes translucent, creating a flavorful base.
- Add Garlic: Stir in the minced garlic and cook for another minute until the aroma is released, enhancing the depth of flavor in the dish.
- Cook Bell Pepper: Add the diced bell pepper to the pot and sauté for 3-4 minutes until the pepper softens and contributes sweetness and color.
- Brown Chicken: Push the vegetables to one side of the pot and add the chicken thighs. Brown the chicken for 5-7 minutes on each side to develop a rich crust and lock in juices.
- Add Nduja: Reduce the heat to medium-low, then add the nduja to the pot. Break it up using a spoon so it melds together with the chicken and vegetables, infusing the dish with its spicy, savory flavor.
- Simmer with Broth: Pour in the chicken broth and bring it to a gentle simmer. Scrape the bottom of the pot to loosen any flavorful browned bits, which will enrich the sauce.
- Add Rice and Cook: Stir in the rinsed long-grain rice ensuring it’s evenly distributed throughout the pot. Cover with a lid and cook on low heat for approximately 20 minutes until the rice is tender and has absorbed most of the broth.
- Check Rice Doneness: Check the rice for doneness. If needed, add a little more broth and cover again to cook until the rice is fully cooked and creamy.
- Incorporate Cream: Remove the pot from heat and stir in the heavy cream thoroughly until the sauce becomes smooth and creamy, coating the rice and chicken perfectly.
- Rest and Serve: Let the dish sit for 5 minutes off heat to allow flavors to meld. Season with salt and pepper to taste before serving for the final flavor adjustment.
Notes
- Rinsing the rice before cooking removes excess starch and helps produce a fluffier texture.
- If nduja is unavailable, substitute with another spicy spreadable sausage or chorizo for similar flavor notes.
- Make sure to brown the chicken thoroughly to build flavor and texture before simmering.
- Adjust the amount of heavy cream based on preference for creaminess and richness.
- For a milder version, reduce the nduja quantity or balance with extra cream and broth.