Ingredients
Salt and pepper
Salt and pepper
2 tablespoons thinly sliced chives
1/4 cup chopped fresh parsley
1/4 cup heavy cream
3 cups chicken broth
2 cups white jasmine rice
1-2 garlic cloves, pressed through a garlic press
1/2 cup diced yellow onion
1 tablespoon olive oil
1 tablespoon butter
2 pounds boneless, skinless chicken thighs, trimmed
Step by step
Pat the trimmed chicken dry, and then season both sides with salt and pepper.
Set your KitchenAid® Multi-Cooker to the “Sear” setting and allow to fully preheat. Add the butter and olive oil, and then add half of the chicken to the Multi-Cooker, cooking 6-8 minutes per side with the lid off. Try not move the chicken around so that the outside will brown nicely. Cook the second batch of chicken in the same way, and then remove to a platter and set aside.
Add the onions and garlic to the chicken drippings in your Multi-Cooker and cook until soft and fragrant, about two minutes.
Pour in the rice, and stir to coat in the oil. Add the chicken broth and heavy cream and stir. Place the seared chicken back into the Multi-Cooker. Cover and set the Multi-Cooker to the “Boil” setting. Cook for 15-20 minutes, or until chicken is cooked through, the liquid is almost all the way absorbed, and rice is tender.
Stir in fresh herbs, and serve the chicken over the rice, garnishing with additional fresh herbs as desired.