•one pot 🥘chicken & rice, tomato🍅bisque soup + no knead🥖bread• #cooking #easyrecipe

#fyp #food #recipe chicken & rice ingredients: • 1/4 cup olive oil • 4 Tbsp unsalted butter, divided • 1 medium onion, finely diced • 2 large carrots, grated or cut into matchsticks • 1 1/2 Ibs boneless, skinless chicken thighs, trimmed and cut into 1" pieces • 2 tsp salt, we used sea salt, divided • 1/4 tsp black pepper, freshly ground • 2 bay leaves, optional • 5 1/2 cups low sodium chicken broth, hot • 2 cups Calrose rice, or medium grain rice, rinsed • 1 head of garlic • 1/3 cup Italian parsley, finely chopped (or 2 tbsp dried parsley) • 1/2 cup parmesan cheese, plus more for serving instructions: add large pot to stove on medium/high heat, add 1/4 cup olive oil and 2 tbsp unsalted butter. once the butter is melted and hot, stir in diced onion, grated carrots, and 1 tsp salt. sauté until soft and golden (8-10 min). add chopped chicken thighs, 2 bay leaves, another 1 tsp salt, and 1/4 tsp black pepper. sauté, stirring occasionally, until the chicken is golden on all sides (5 mins). add the hot chicken broth, then stir in the rice. without separating the cloves (leaving the root end intact), slice the top off to expose the cloves. set the whole head, cut-side-down, into the center of your rice. bring to a rolling boil, then reduce heat to low, cover, and simmer until the rice is fully cooked (15 mins). turn off the heat, remove the garlic head (you can either push the cloves of garlic out into the rice and eat them or discard them), and quickly stir in the remaining 2 tbsp butter until fully incorporated. finally, stir in chopped parsley and 1/2 cup parm cheese. tomato bisque soup ingredients: • ¼ cup butter • 1 small onion, finely chopped • 1 stalk celery, finely chopped • 1 carrot, finely chopped • 2 cloves garlic, minced • 3 tablespoons all-purpose flour • 4 cups chicken broth • 2 (14.5 ounce) cans fire roasted diced tomatoes, drained • 3 tablespoons white sugar or to taste • 3 tablespoons tomato paste • ¼ teaspoon ground nutmeg or to taste • ¼ cup heavy cream • salt and black pepper to taste instructions: melt butter in a large pot over medium heat. add onion, celery, carrot, and garlic; cook and stir until vegetables are tender and beginning to brown, about 3 to 5 minutes. stir it flour and cook 1 minute more, stirring constantly. stir in tomato paste & cook for 1 minute. add chicken broth, tomatoes, sugar, salt & pepper to taste, and nutmeg. bring to a boil over high heat, then reduce heat to medium-low. cover and simmer until vegetables are very tender, about 10 minutes. turn off heat then blend with immersion blender. finish by adding add 1/4 cup heavy cream. no knead bread ingredients: • 3 cups flour, bread or plain/all purpose (Note 1) • 2 tsp active dry yeast • 1 tsp sugar • 1 1/2 tsp kosher salt • 1 1/2 cups very warm water instructions: add flour & salt to a large bowl then whisk. add water, yeast & sugar to separate bowl. wait for yeast to activate. add activated yeast water to flour bowl & mix until dough is formed. shape into ball & cover with plastic wrap. allow to double in size. add parchment paper to oven safe skillet. add dough to skillet & shape into ball. cover with aluminum foil & bake on 450°F for 30 minutes. then remove aluminum foil & bake for 12-15 minutes longer or until golden brown. enjoy(: